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Peppermint Pattie Cookies

If there is a chocolate and mint lover in your family, these cookies with a gooey mint center are sure to impress.

  • PRINT

SKILL LEVEL : intermediatePREP TIME : 30  Minutes

Ingredients

  Amount Per Serving % DV *
Calories160
Calories from Fat60
Total Fat7 g11% DV
Saturated Fat4 g20% DV
Trans Fat0 g
Cholesterol25 mg8% DV
Sodium105 mg4% DV
Total Carbohydrates26 g9% DV
Dietary Fiber1.0 g4% DV
Sugars18 g
Protein2 g
Vitamin A4% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron4% DV
  Amount Per Serving % DV *
Calories160
Calories from Fat60
Total Fat7 g11% DV
Saturated Fat4 g20% DV
Trans Fat0 g
Cholesterol25 mg8% DV
Sodium105 mg4% DV
Total Carbohydrates26 g9% DV
Dietary Fiber1.0 g4% DV
Sugars18 g
Protein2 g
Vitamin A4% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron4% DV
  • 2/3 cup butter or margarine , softened
  • 1 cup sugar
  • 1 egg
  • 1 tablespoon milk
  • 1/2 teaspoon vanilla extract
  • 1-1/2 cups all-purpose flour
  • 1/3 cup HERSHEY'S Cocoa
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 24 small YORK Peppermint Patties (1-1/2 inch)
  • 1 tablespoon White decorator's sugar

Directions

  • 1. Beat butter and sugar in large mixing bowl; add egg, milk and vanilla, blending thoroughly. Stir together flour, cocoa, baking soda and salt. Add to butter mixture, blending well. Refrigerate dough about 1 hour or until firm enough to handle. (Dough will be a little soft.)
  • 2. Heat oven to 350°F. Lightly grease cookie sheet or line with parchment paper. Remove wrappers from peppermint patties.
  • 3. Roll dough into 1-1/4 inch balls. For each cookie flatten ball slightly; press peppermint pattie into dough. Mold dough around pattie so that it is completely covered. Place on prepared cookie sheet. Using knife edge press star design into surface of each cookie; sprinkle with decorator's sugar.
  • 4. Bake 12 to 14 minutes or until cookie is set; sprinkle with additional sugar, if desired. Cool slightly; remove from cookie sheet to wire rack. Cool completely. Makes about 24 cookies.

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