Peppermint patties are one of my favorite things, though I hardly ever have them. I feel like I used to see the full-sized version in the candy displays at supermarket checkouts, but it’s been a long time since I’ve found one there.

This recipe, which is actually inspired by the Girl Scouts Thin Mint cookie, uses miniature ones – though you could chop up some full-sized ones if you can find them. Alternatively, you could use actual Thin Mints in these, but I feel like the peppermint patty is a better option, not just for how they look when they’re cut but also because you get a bit more peppermint this way.

Ingredients

• 12 tablespoons butter
• 2 cups sugar
• 1 cup Dutch process cocoa powder
• 1 teaspoon salt
• 1/2 teaspoon baking powder
• 1 tablespoon vanilla extract
• 3 eggs
• 1 cup flour
• 16 Miniature Peppermint Patties

Preparation

Preheat oven to 325. Lightly grease a 9 x 13 tin with baking spray.

In a large pot, melt butter over medium-low heat. Stir in sugar, allowing the mixture to become just hot, but not bubbly – this yields the shiny, crackly top. Remove from heat and stir in cocoa powder, salt, baking powder, and vanilla. Whisk in eggs, then stir in flour.

Pour about half the batter into the pan and top with peppermint patties, spacing evenly in rows. Pour the remaining batter over top and smooth with a spatula. Bake for 29-32 minutes, until a cake tester inserted in the center comes out clean or with just a few moist crumbs. Remove from oven and allow to cool completely in the pan before cutting. Makes 24.