There’s nothing quite like the cheerful blend of peppermint and sugar cookies to capture the holiday spirit — and these Peppermint Muffin-Tin Cookies make it easier than ever to impress your guests. Thanks to the magic of a muffin tin, every cookie comes out perfectly round, soft, and beautifully marbled with red-and-white dough. Each bite reveals a delightful surprise: a frozen peppermint patty tucked inside. Whether you’re baking with family or gifting holiday sweets, this peppermint cookie recipe delivers joy, flavor, and Instagram-worthy results.

Why You’ll Love These Peppermint Muffin-Tin Cookies

These festive cookies are easy, family-friendly, and visually stunning. The use of a muffin tin ensures uniform shapes and a slightly crisp edge with a soft center. With minimal decorating needed — just colorful sprinkles on top — these cookies save time without sacrificing holiday flair. Their hidden peppermint core adds a refreshing contrast to the buttery sweetness, making them perfect for Christmas parties, cookie exchanges, or cozy winter nights.

Ingredients and Their Roles

• All-purpose flour: Provides structure and body, keeping the cookies tender yet stable.
• Baking powder: Adds a slight lift for a soft, chewy texture.
• Fine salt: Enhances the overall flavor balance.
• Sugar: Sweetens and helps create that golden, slightly crisp surface.
• Unsalted butter: Adds richness and a melt-in-your-mouth feel.
• Vanilla extract: Brings warm depth to complement the cool peppermint.
• Peppermint extract: Delivers that signature holiday flavor and aroma.
• Large egg: Binds the ingredients and adds moisture for a cohesive dough.
• Red gel food coloring: Creates the festive red-and-white marbled look.
• Frozen peppermint patties: The hidden heart of the cookie — a minty, chocolate surprise.
• Red and white sprinkles: Add crunch, sparkle, and instant decoration before baking.

Smart Ingredient Swaps for Every Baker

If you’re short on certain ingredients or have dietary restrictions, here are some creative substitutions:
• Gluten-free option: Replace all-purpose flour with a 1:1 gluten-free blend and almond flour for moisture.
• Dairy-free twist: Swap butter for plant-based margarine or coconut oil.
• Natural coloring: Beet powder or raspberry puree can replace red gel food coloring for a more natural hue.
• Peppermint patties substitute: Use mini chocolate mints or even dark chocolate squares for a different flavor profile.

Step-by-Step Guide to Perfect Peppermint Muffin-Tin Cookies

Prepare the dry ingredients: Whisk flour, baking powder, and salt in a small bowl to combine evenly.
Cream butter and sugar: In a large bowl, beat butter and sugar with an electric mixer until light and fluffy, about 5 minutes.
Add flavor and color: Mix in vanilla extract, peppermint extract, and the beaten egg. Divide the dough in half. Tint one half with red gel food coloring until evenly blended.
Create the base layer: Spoon alternating red and white dough pieces (about eight per muffin cup) into each of the 12 muffin tin cavities. Press gently to flatten and blend colors slightly.
Add the hidden surprise: Place a frozen peppermint patty in the center of each cookie, pressing gently so it doesn’t touch the bottom.
Seal and decorate: Top each patty with more alternating dough pieces to cover completely. Sprinkle generously with red and white sprinkles.
Chill the dough: Refrigerate the filled muffin tin for one hour (or freeze for 20 minutes) until firm.
Bake to perfection: Preheat oven to 350°F (175°C). Bake cookies for 13–15 minutes, until the edges turn lightly golden.
Cool and release: Allow cookies to cool for 5 minutes in the tin before transferring to a wire rack to cool completely.

Pro Tips for the Best Results

• Don’t skip chilling: It prevents the dough from spreading and keeps the cookies’ perfect muffin shape.
• Use frozen peppermint patties: This ensures the chocolate center holds up during baking.
• Measure flour correctly: Spoon it into the measuring cup and level off — scooping directly can cause dry cookies.
• Check doneness early: Each oven varies, so peek at 12 minutes to avoid overbaking.
• For mini versions: Use a mini muffin tin and mini peppermint patties for bite-sized treats.

Serving and Pairing Ideas

Peppermint Muffin-Tin Cookies pair wonderfully with holiday beverages like hot cocoa, peppermint lattes, or mulled wine. Serve them on dessert platters alongside shortbread, sugar cookies, or chocolate crinkles for visual variety. They also make an excellent edible gift when wrapped in festive tins or boxes.

To elevate flavor, drizzle melted dark chocolate or white chocolate over cooled cookies. For extra holiday flair, swap red sprinkles for green ones, or mix both for a colorful Christmas palette.

Make-Ahead and Storage Tips

These cookies are ideal for advance prep. The dough can be refrigerated for up to 48 hours or frozen for up to 3 months — just thaw before baking. Once baked, store cooled cookies in an airtight container at room temperature for up to 5 days. You can also freeze baked cookies for longer storage; they’ll stay fresh for up to two months.

The Festive Magic of Peppermint Baking

Peppermint-based desserts symbolize holiday cheer and winter freshness. Baking these Peppermint Muffin-Tin Cookies fills your kitchen with cozy, nostalgic aromas while creating visually delightful, crowd-pleasing treats. Beyond their beauty, these cookies strike the perfect balance between buttery sweetness and cool mint, offering a refreshing finish to any festive meal.

Whether you’re an experienced baker or a beginner seeking an easy yet impressive Christmas dessert, this recipe is your new go-to. Perfectly portioned, irresistibly minty, and visually stunning, these Peppermint Muffin-Tin Cookies capture the essence of the season — one delicious bite at a time.

Wrapping Up: Why These Peppermint Muffin-Tin Cookies Belong in Your Holiday Baking List

These Peppermint Muffin-Tin Cookies aren’t just another festive treat — they’re a celebration of everything we love about holiday baking. The combination of buttery sugar cookie dough, a hidden chocolate peppermint center, and cheerful sprinkles creates a dessert that’s both visually stunning and irresistibly flavorful. Each cookie offers the perfect balance of sweetness and cool mint, making them a hit with both kids and adults.

Whether you’re looking for a cookie exchange showstopper, an edible gift idea, or a simple way to bring the family together in the kitchen, this recipe delivers. Its straightforward preparation, festive flair, and delightful surprise center ensure that these cookies become a cherished seasonal favorite.

Frequently Asked Questions About Peppermint Muffin-Tin Cookies

1. Can I make Peppermint Muffin-Tin Cookies without peppermint patties?

Yes! If you don’t have peppermint patties, you can use mini chocolate mints, chopped Andes mints, or small squares of dark chocolate. The goal is to maintain a melty, flavorful surprise inside the cookie.

2. How do I prevent the cookies from sticking to the muffin tin?

Lightly grease each muffin cup with nonstick spray or butter before adding the dough. You can also line the cups with paper liners for easy release and cleaner edges. Allow cookies to cool for five minutes before removing them from the tin.

3. Can I freeze Peppermint Muffin-Tin Cookies?

Absolutely. You can freeze the unbaked dough (already shaped and filled) for up to three months. When ready to bake, place them directly in the oven without thawing — just add two extra minutes to the baking time. Baked cookies also freeze well for up to two months when stored in airtight containers.

4. How can I make these cookies more festive or customizable?

You can easily adapt the recipe for different occasions by swapping the food coloring and sprinkles. Try red and pink for Valentine’s Day, green for St. Patrick’s, or blue and white for winter celebrations. You can also drizzle them with melted chocolate or add a touch of crushed candy canes on top for extra crunch.

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