Peppermint Patty Surprise Recipe -
Peppermint Patty Surprise Recipe
  • READY IN 1 hr

Peppermint Patty Surprise

Recipe by  

"A chocolaty, minty cookie dough with a surprise peppermint patty inside!"

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Ingredients Edit and Save

Original recipe makes 3 dozen Change Servings
  • PREP

    25 mins
  • COOK

    12 mins

    1 hr


  1. Preheat oven to 350 degrees (175 degrees C). In a microwave oven, melt 1 cup mint chocolate chips, stirring frequently until smooth; set aside to cool.
  2. In a large bowl, cream butter and sugar until smooth. Stir in the melted chocolate, eggs, and vanilla. Blend in flour, baking powder, and salt. Then mix in the remaining mint chocolate chips.
  3. Wrap about 1 tablespoon of dough around each peppermint patty quarter. Roll balls in confectioners' sugar, and place 1 1/2 inches apart on the cookie sheet.
  4. Bake for 10 to 12 minutes in preheated oven. Roll warm cookies in confectioners' sugar again.
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Reviews More Reviews

Most Helpful Positive Review
Dec 05, 2005

I thought that I could help with some of the problems that people are having with making these cookies. My family has been making these at Christmas for generations. We don't melt any chocolate chips for the cookie dough though. The recipe that we use is very similar. The only other changes are twice as much butter, twice the flour, omitting the baking powder and adding 1 tsp. baking soda. The mini peppermint patties we leave whole. Chilling the dough for two hours will help alot. Wrap the dough around the patty and then put the shaped cookies in the refrigerator to chill again while the oven preheats. Baking this on parchment lined baking sheets helps also. I hope this helps others. I know that there is alot of prep involved but the cookies are great.

Most Helpful Critical Review
Dec 19, 2006

Easy to make, not so easy to eat. Mine came out drippy, and got dried out really quickly. I followed the recipe exactly and was just not impressed.


49 Ratings

Oct 25, 2003

This is a really great recipe. I used Peppermint "Bites" for this but would also use Jr. Mints. Instead of wrapping the dough around the mint, I just pushed one into the top of the dropped dough. This way they came out perfect, no leaking and a great big mint-chocolate centre. I do not use the icing sugar as it would be hard to roll this batter into a ball. I drop by TBSP onto a cookie sheet so it makes about 18 cookies. Really easy and very yummy. Try it!

Oct 25, 2003

I made these cookies twice because they didn't turn out too well the first time. Tips: 1) Do not use Jr. Mints in place of Peppermint Patties. Jr. Mints have a more liquid center and will leak out of the cookie dough, making a big mess and making the dough crunchy- almost candy like. 2) Prepare dough and chill it for a half hour to an hour before attempting to wrap it around the quartered peppermint pattie. 3) Use parchment paper when baking to keep cookies from sticking to cookie sheet.

Aug 29, 2002

Really good! I used Jr. Mints instead of peppermint patty. They tend to stick to pan, Silpat liner solved the problem!

Dec 14, 2005

This was a really good recipe except I had to add about a cup of extra flour. I also found out you have to roll the balls pretty large to avoid the peppermint from leaking out. I decided on a no go for the powdered sugar as it wouldn't last on the cookie more than a day or so. I used regular semi-sweet chocolate chips since the York patty was pepperminty enough for me. It's been a hit so far though, and I plan on keeping this cookie as part of my cookie tin.

Dec 07, 2005

I have used this recipe quite a few times now and I have tried making this a couple of different ways. I also could not find mint chips so I used semi sweet and added peppermint extract until they were to my liking. I have also found that if you don't want that minty mess all over your cookie sheets then you have to make your cookies bigger. I only get about 2 dozen cookies, but I have not had the melted mess problem since I made them bigger. I also used spoons to get the peppermint patty in the center so that I didn't get completely messy. I also do not roll them a second time in the powdered sugar, I sprinkle the powdered sugar on with a flour sifter after baking them. I love this recipe and will use it again, and I only gave it 4 stars because these cookies are a chore to make, but if you are up to it, they are really yummy!

Dec 26, 2005

I have made these a few times. You need to refrigerate the dough for a few hours. I used the big York candy bar and cut big pieces and froze them before putting them in the center of the cookies. This will eliminate any spreading. Also this is a 9 minute cookie this way. Make a bigger cookie and be sure to cover your mint completely. I didn't have any leakage. I used regular semi sweet chips in the sugar mixture and mini semi sweet in the dough. I just thought that there was way too much mint in this recipe for my tastes. Great holiday cookie! Thanks!


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  • Calories
  • 172 kcal
  • 9%
  • Carbohydrates
  • 28 g
  • 9%
  • Cholesterol
  • 17 mg
  • 6%
  • Fat
  • 6.4 g
  • 10%
  • Fiber
  • 0.9 g
  • 4%
  • Protein
  • 1.9 g
  • 4%
  • Sodium
  • 62 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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