For an ooey-gooey Peppermint Patty center these minty chocolate brownie cookies are best served warm. Whether that means eating them shortly after they come out of the oven, putting them in the oven on "keep warm" for 30 minutes before serving, or microwaving them for 10-15 seconds before biting in, I'll leave that decision up to you.
113gramsunsweetened baking chocolate(4 oz, or 1 bar, chopped)
215gramsbrown sugar(1 cup + 2 tablespoon)
1teaspoonvanilla(or peppermint extract)
½cupunsweetened cocoa powder
16Andes Peppermint Crunch bars(chopped)
15"fun-size" Peppermint Patties
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Melt butter and chopped chocolate in a large bowl over a double boiler, stirring constantly, or in the microwave in 20-second bursts, stirring in between. When the chocolate is almost fully melted, take it off the heat and stir until it melts completely in the residual heat.
Whisk in the brown sugar. Then, add the eggs one at a time, whisking in between until incorporated. Next, whisk in the vanilla (or peppermint) extract, followed by the baking soda and salt.
Use a wire mesh strainer or sifter to sift the cocoa powder and flour into the batter to make sure you don’t get any lumps. Stir with a spatula or wooden spoon just until combined. Add the chopped Andes mints and stir again to evenly distribute.Place the dough, covered, in the fridge for 30 minutes to firm up before shaping.
Heat oven to 350°F. Line a sheet tray with a silicone mat or parchment paper.
Use a 1 tablespoon measuring spoon or cookie scoop to measure exactly 1 tablespoon of cookie dough. Roll it into a ball and flatten it into a disc about ¼" thick. Repeat to make a second ¼" thick 1 tablespoon disc.
Take a Peppermint Patty and sandwich it between the two 1 tablespoon discs. Smush and fold the edges around the patty to seal it in place and create a round ball. Repeat with the rest of the cookie dough, spacing the cookies approximately 2″-3 apart on the cookie sheet. These are BIG cookies — they need their space!Note: Try to remember which direction the patty is lying inside the cookie so you don’t accidentally end up baking it vertically!
Bake 11-12 minutes until cookies are puffy, but still look slightly underdone. Let cool on the sheet tray for a few minutes after removing from the oven, then transfer to a cooling rack to cool completely.
According to Deb at Smitten Kitchen, this cookie dough keeps in the fridge for up to a week and longer in the freezer. If you refrigerate the dough for longer than 30 minutes before trying to shape, let it soften a bit first. You can shape them, freeze them on a baking sheet, transfer them to a large bag, and keep them in the freezer until ready to bake, following the normal baking instructions.