Peppermint Patty Stuffed Chocolate Crinkle Cookies
Soft, fudgy chocolate cookies with a surprise minty center, perfect for any holiday gathering.
Servings: 24 cookies
Calories: 150kcal
Equipment
- Mixing Bowl
- Baking Sheet
- Parchment Paper
- Whisk
- Cookie Scoop
Ingredients
Wet Ingredients
- ½ cup Vegetable Oil
- 4 ounces Unsweetened Chocolate, melted and cooled
- 2 cups Granulated Sugar
- 2 teaspoons Vanilla Extract
- 4 large Eggs
Dry Ingredients
- 2 cups All-Purpose Flour
- 2 teaspoons Baking Powder
- ½ teaspoon Salt
Filling
- 8 ounces Mini Peppermint Patty Bites, unwrapped (1 bag)
Dusting
- ½ cup Powdered Sugar (for dusting)
Instructions
- Step 1: Prepare Your Ingredients - Gather all your ingredients and ensure the unsweetened chocolate is melted and cooled.
- Step 2: Mix the Wet Ingredients - Combine vegetable oil, melted chocolate, and granulated sugar in a mixing bowl. Whisk together, then add vanilla extract and eggs one at a time, mixing well.
- Step 3: Combine the Dry Ingredients - In a separate bowl, whisk together flour, baking powder, and salt. Gradually add to the wet ingredients, stirring until just combined.
- Step 4: Chill the Dough - Cover the bowl with plastic wrap and refrigerate for about 30 minutes.
- Step 5: Preheat the Oven - Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Step 6: Stuff the Cookies - Form a ball of dough, flatten it, place a peppermint patty in the center, and wrap the dough around it.
- Step 7: Roll in Powdered Sugar - Roll each dough ball in powdered sugar until generously coated.
- Step 8: Bake the Cookies - Place dough balls on the baking sheet and bake for 10-12 minutes until crinkled on top and slightly underbaked in the middle.
- Step 9: Cool and Enjoy - Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
Store cookies in an airtight container at room temperature for up to one week or freeze for up to three months.