Skeptical that peanut butter and peppermint will work together? We get it. But it’s actually one of those unexpected flavor combinations that works—like, really works. I sold these cookies at a charity bake sale and got multiple messages from total strangers on Instagram telling me it was their new favorite flavor combination.
Once you make these cookies, you’ll find they’ll be at the top of your list of all-time favorites. If you’d like to make this recipe to yield 20 smaller cookies, follow the same process except drop by 1 Tablespoon (instead of 2) and bake for 14–16 minutes.
Preheat the oven to 350°F. Line 2 baking sheets with parchment paper or silicone baking mats.
Using an electric mixer, beat the peanut butter, sugar, egg, and extract in a medium bowl until smooth.
Drop about 2 Tablespoons of the dough onto the prepared baking sheets and press down gently to flatten. Then, with a fork, press the center in a criss-cross pattern, dipping the fork in water in between each cookie to moisten. Place a candy half in the middle. Repeat with the remaining dough and candies.
Bake until slightly golden around the edges, rotating the baking sheets from top to bottom and front to back halfway through, 18–20 minutes. Let cool on the baking sheets about 10 minutes, and then transfer to wire racks to cool completely.