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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.
York Peppermint Patty Cookies
It is no secret that I am practically obsessed with all things mint and chocolate! I’ve made it pretty clear that I think it is just about the best flavor combination of all time. (That’s right PB&J…I’m looking at you!)
In fact, when I saw this York Peppermint Patty cookie on the Crumbl Menu this week, I knew it was all over for me. I went the next day, got my cookie and IMMEDIATELY went to work on perfecting this copycat. And not to toot my own horn, but…I NAILED IT! This rich and decadent cookie is as good, if not better than the original!
However, don’t be intimidated by the homemade mint cream. This recipe is super easy, with this one extra step you will have a new family favorite holiday cookie that everyone is sure to love.
Ingredients for York Peppermint Patty Cookies
For the Cookies
- Butter- I always use salted butter!
- Granulated Sugar
- Brown Sugar- The combination of sugars will give your cookies the perfect texture and help them stay moist.
- Eggs
- Corn Syrup- This helps the final product to be super chewy and delicious.
- Dutch Processed Cocoa- I absolutely love the Dutch processed cocoa, it has a darker richer flavor that just can’t be beat! Plus, this is what Crumbl uses in their cookies, soooo if you want a super close copycat, use dutch processed cocoa!
- Corn Starch
- Baking Soda
- Salt
For the Filling
- Butter– Again, you will want to make sure it is softened.
- Corn Syrup
- Peppermint Extract
- Powdered Sugar
For the Topping
- Semi-sweet Chocolate
- Mini York Peppermint Patties- You will need 12 of them, and you will want to cut them in half. These are for garnish so they aren’t 100 percent necessary, but trust me, you’ll want them.
How to Make Peppermint Patty Cookies
First, we are going to start by preheating the oven to 350 degrees.
In a stand mixer, cream the butter together with the 2 types of sugar until light in color and fluffy in texture. Now add in the eggs, corn syrup and vanilla and beat again until combined.
Next add in your dry ingredients and mix until a dough ball forms. The dough will be soft and almost silky smooth in texture. Set the dough aside to make the peppermint filling.
Next, make filling by combining all four filling ingredient together in a bowl. With a hand mixer, stir until the filling is well combined. It will seem like there isn’t enough liquid in there to incorporate all of the powdered sugar, but just trust the process!! Just keep mixing, it will come together.
Divide the dough into 12 equal parts. I like to use a half cup to scoop out the dough. Each dough ball should be slightly less than 1/2 cup. Roll the dough into a ball and use your thumb to create a pocket in the dough ball. Spoon about a tablespoon of peppermint filling into the hole of each dough ball and pinch the cookie dough closed around the filling.
Finally, flatten the dough ball slightly with your hands until the dough kind of resembles a hockey puck. Repeat with the remaining cookie dough.
Bake at 350 degrees for 15-17 minutes. You will know when they are done when the tops of the cookies will start to crack and crinkle, and the cookies no longer looks wet.
Allow the cookies to cool completely on the pan.
When the cookies are cooled, melt the semi sweet chocolate in the microwave for 30 seconds at a time, stirring between each interval, until the chocolate is totally melted.
Spoon the melted chocolate on to each cookie and spread with the back of the spoon. Finally, top with the halved mini peppermint patty and place in the fridge to chill.
Serve Chilled.
Can I Make These Cookies Smaller?
Normally yes, but I have found that when these cookies are made smaller the peppermint filling tends to disappear. So I would recommend just making them big and cutting them if you want a smaller portion.
Can I Freeze Leftovers?
Yes! These cookies freeze beautifully. Either fully baked, or freeze as the hockey puck dough ball.
Could I Use This Homemade Filling to Make My Own Peppermint Patties?
Sure! In fact, it would be delicious! But you may want to use a little more powdered sugar to make the filling thicker! Add just enough powdered sugar so that you could roll out the filling. Cut the filling with cookie cutters, chill the filling and dip in chocolate! TA-DA! Homemade Peppermint Patties!
More Crumbl Copycat Recipes
Crumbl Chocolate York Cookies
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.
Wow, these turned out wonderfully! I froze them shortly after they finished cooling, and added the melted chocolate and york peppermint topping after defrosting. My family loved them – a total hit!
I loved how easy to follow the recipe was too, and thought the peppermint filling was lovely. Totally going to try more of your recipes soon, thanks!
These are just like giant York peppermint patties! I was literally blown away by their likeliness.
You did SO GOOD at replicating the peppermint filling, Karli!
My family loved these & I totally will be making them again. 😊