Description
These Peppermint Muffin-Tin Cookies are festive, buttery sugar cookies with a hidden peppermint patty center. Baked in a muffin tin for perfect round shapes and topped with red and white sprinkles, they’re the ultimate holiday treat that combines cool mint and sweet cookie goodness.
Ingredients
Scale
- 2 1/2 cups all-purpose flour: provides structure and tenderness
- 1/4 teaspoon baking powder: adds slight lift for soft texture
- 1/4 teaspoon fine salt: enhances flavor
- 3/4 cup sugar: sweetens and creates golden crust
- 1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature: adds richness
- 1 teaspoon vanilla extract: provides warmth and depth
- 1/4 teaspoon peppermint extract: gives signature minty flavor
- 1 large egg, lightly beaten: binds and adds moisture
- Red gel food coloring: adds festive red swirl
- 12 peppermint patties, frozen: hidden chocolate-mint center
- 1/4 cup red and white sprinkles: for decoration and crunch
Instructions
- Whisk flour, baking powder, and salt in a small bowl until combined.
- In a large bowl, beat butter and sugar until light and fluffy, about 5 minutes.
- Mix in vanilla extract, peppermint extract, and the beaten egg.
- Divide dough in half and tint one half with red gel food coloring.
- Alternate small spoonfuls of red and white dough (about 8 pieces total) into each of 12 muffin tin cups; flatten slightly.
- Place one frozen peppermint patty in the center of each cup, pressing gently.
- Cover with more alternating red and white dough pieces to seal completely.
- Top each cookie with red and white sprinkles to cover.
- Refrigerate muffin tin for 1 hour (or freeze for 20 minutes) until firm.
- Preheat oven to 350°F (175°C) and bake for 13–15 minutes until edges are lightly golden.
- Cool cookies in the pan for 5 minutes, then remove with a spatula and transfer to a wire rack to cool completely.
Notes
- Chill dough before baking to maintain perfect muffin-tin shape.
- Use frozen peppermint patties to prevent melting during baking.
- Measure flour using the spoon-and-level method for best texture.
- For mini versions, use a mini muffin tin and mini peppermint patties.
- Store in an airtight container for up to 5 days or freeze for up to 2 months.
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 220
- Sugar: 18g
- Sodium: 90mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg
Keywords: Peppermint Muffin-Tin Cookies, holiday cookies, peppermint patties, festive baking, Christmas dessert, sugar cookies, mint chocolate cookies