5 ingredient cake mix cookies with York Peppermint Patties baked inside. These Peppermint Patty Cookies are soft and have a deep chocolate and mint flavor.
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Peppermint Patty Cookies
We’ve been busy lately. Who hasn’t? Even though Christmas season is over, it doesn’t mean we have all the time in the world. Okay, so I’ll ask the question now:
What crazy activities have all of you taken on during this New Year?
We’ve taken on a couple of things these past few months, including tearing up our floor in our living room and kitchen and putting down wood floors. Exciting, right? I know I’m pretty pumped.
Another thing we’ve taken on is trying out cookie decorating. It’s taken us many tries to get these cookies just right. With lots of frustration, ditched icing, crumbled cookies and messes, we plowed through what we originally thought would be an easy job. Well, it’s not hard… once you get the hang of things. Sometimes it takes us a while to get the hang of things!
Cake Mix Cookies
Unlike new floors and fancy cookies, these peppermint patty cookies are about the easiest cookies ever. Can you guess what the cookies have in them?
CAKE mix!! Yup, I’m falling in love with cake mix cookies for their softness, richness, and wonderful-ness. These peppermint patty cookies really do stay soft for days stored in a container. You can even store them in the freezer for a week or so, pull them out, let them defrost, and bite into some heavenly goodness!
But these cookies are so good, you’re not going to want to let them cool off from the oven before biting into one. You could just scoop it up and take a big bite. You might burn your tongue, but I honestly wouldn’t care if I burned my tongue over these cookies. On the alternative side, you could stick them in the freezer and eat them frozen. That would be equally as delicious!
Options are endless when it comes to eating these cookies. You could also make them for any occasion… think about it! The only way these cookies represent St. Patrick’s Day is because of the sprinkles. You could just as easily put, say, Easter colored sprinkles and take them to an Easter egg hunt. And don’t forget about Christmas!
I’ll stop rambling now and tell you how exactly you can make these peppermint patty cookies. I know how I get when I can’t wait any longer to bake cookies!!
How to Make Peppermint Patty Cookies
Mix up the dough. It’s just a cake mix, an egg, cream cheese, and butter. Try not to eat ALL of that dough! Divide the dough into 16 balls.
Then, unwrap about 16 snack size York peppermint patties. Take a ball of dough, flatten it and wrap around a peppermint patty. You want the peppermint patty to be completely covered or else it might not stay in your cookie. I didn’t find this very hard, just make sure you have enough dough. The bigger, the better, right?
Of course!
These cookies are just super delicious, amazingly yummy, incredibly addicting, full of minty-rich chocolate flavor, melt in your mouth, tasty and delectable little treats. Oh wait, I’m sorry! I meant BIG treats! Cookies are meant to be big and soft and, well, fat.
….There’s probably a better word to describe a cookie, but you get the idea!
Enjoy these both easy and amazing cookies with your family and friends this St. Patrick’s Day!
Peppermint Patty Cookies
Ingredients
- 1 package Duncan Hines dark chocolate fudge cake mix 16.5 ounces
- 1 large egg
- 4 ounces cream cheese softened
- 1/4 cup butter softened (almost melted)
- 16 snack size York Peppermint Patties
- Sprinkles optional
Instructions
- Preheat the oven to 350 degrees.
- In a small bowl, mix the cake mix, egg, cream cheese and butter until it is all well combined. The mixture will be very thick.
- Make 16 balls out of the chocolate batter.
- Flatten each ball in the palm of your hand. Place a peppermint patty on each flattened ball and wrap the cookie dough around the peppermint patty so it is covered completely. Repeat with the remaining peppermint patties and dough.
- Place the cookies on a lightly greased cookie sheet.
- Sprinkle with colored sprinkles, if desired.
- Bake at 350 degrees for 10-11 minutes.
- Allow the cookies to cool for 4-5 minutes on the cookie sheet, then transfer them to a wire rack to cool completely.
- Store in an airtight container.
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Healing Tomato says
March 6, 2015 at 1:10 amThose cookies are heavenly. I cannot wait to try them.
Michelle @ The Complete Savorist says
March 7, 2015 at 12:38 pmThese are wonderful, love that they are from a cake mix…how much easier that is for me.
[email protected] says
March 7, 2015 at 9:06 pmThese cookies look amazingly delicious, and so festive too!
[email protected] Cooking on the Front Burner says
March 8, 2015 at 8:15 pmMint and chocolate are perfect together – what a fun cookie!!