Crumbl Chocolate York Cookies
A rich chocolate cookie, stuffed with a gooey mint cream and topped with more chocolate! These cookies are packed with all the flavor of a York Peppermint Patty, but with all the texture of a chewy cookie. Cookies don't get much better than this.
Servings: 24 1/2 cookie servings
Ingredients
Chocolate Cookie
- 1 1/2 cups salted butter softened
- 1 1/2 cups brown sugar
- 1/2 cup granulated sugar
- 3 eggs
- 2 tbsp light corn syrup
- 1 tbsp vanilla
- 3 3/4 cups all purpose flour
- 1 cup dutch processed cocoa
- 1 tbsp cornstarch
- 2 tsp baking soda
- 1 tsp salt
Peppermint Filling
- 2 tbsp salted butter softened
- 4 tbsp light corn syrup
- 1 tsp peppermint extract
- 1 1/2 cups powdered sugar
Toppings
- 1 1/2 cups semi sweet chocolate chips
- 12 mini york peppermint patties cut in half
Instructions
- Preheat the oven to 350°.
- Using a stand mixer, cream together the butter and sugars until light in color and fluffy in texture.
- Add in the eggs, corn syrup and vanilla. Mix until thoroughly combined.
- Next, add the flour, cocoa, cornstarch baking soda and salt. Mix until your chocolate cookie dough forms. The dough will be soft.
- Set the dough aside and make the peppermint filling.
- Make the filling by combining all of the filling ingredients in a small bowl with an electric hand mixer until well combined and mixed together.
- Divide the dough out into 12 equal portions, using a little less than 1/2 cup of dough in each cookie.
- Roll the cookie dough into a ball and then use your thumb to create a pocket in the middle of the cookie dough.
- Spoon approx 1 tbsp of the peppermint filling into each pocket and then close the cookie dough around the filling.
- Slightly flatten the cookie so the dough, so it is like a thick hockey puck (about 2 inches thick, the cookies will spread).
- Repeat with remaining cookie dough. Place 6 cookies per tray.
- Bake at 350° for 15-17 minutes. The cookie should start to crack and crinkle, it will spread slightly and the centers of the cookie should no longer look wet before taking them out of the oven.
- Allow the cookies to cool completely on the pan.
- Once the cookies have cooled, melt the semi sweet chocolate chips in the microwave until completely melted. (microwave for 30 seconds at a time, stirring in between each 30 seconds until smooth)
- Spoon the melted chocolate onto each cookie and spread over the top.
- Immediately top with a York peppermint patty, that has been cut in half.
- Place the cookies in the fridge for at least 30 minutes before serving. Serve Chilled.
Nutrition
Calories: 379kcal | Carbohydrates: 53g | Protein: 4g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 315mg | Potassium: 170mg | Fiber: 3g | Sugar: 33g | Vitamin A: 419IU | Calcium: 34mg | Iron: 2mg