Easy Stuffed Peppermint Cookies

I made these stuffed peppermint cookies on a whim the first snowy December I decided I was done with delicate, fussy cookies—give me something goofy, rich, and unapologetically messy. Think soft, slightly chewy cookies with a minty surprise tucked inside: peppermint chocolate or a gooey cream center that melts just enough to make the whole kitchen smell like a candy store. They’re festive, tiny-bit dangerous (because you will eat more than you planned), and perfect for dunking in hot cocoa.

My husband declared them “holiday armor” the first time I brought a tray home—he stacked three on a plate and defended them like a ravenous small animal. The kids started leaving little notes asking for “the mint ones,” and now they show up at school parties and our front porch cookie swaps. This recipe is the one I turn to when I want something fast-ish but impressive: it fills the house with that peppermint-chocolate perfume and somehow makes everyone relax for five minutes. Also, full disclosure: I once accidentally stuffed a whole peppermint patty into a dough ball. It was large, ridiculous, and so loved that it became a weekend tradition.

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I learned something important: don’t be precious about the stuffing. Some cookies got a tidy chocolate disk, others swallowed a crumbled peppermint bark, and one heroic cookie held a whole little peppermint patty. They all tasted like holiday victory. I also discovered that chilling the balls for a short bit helps—less spreading, more of that dramatic center. Once I tried to “decorate” them with a piping bag of frosting and ended up with a hot mess that tasted great but looked like a kindergartner’s art project. I embraced the messy look and called it rustic.

Shopping Tips

– Baking Basics (Flour/Sugar/Leaveners): All-purpose flour and granulated sugar are the backbone; check your baking powder/soda freshness—old leaveners = sad cookies.
– Fats & Oils: Butter gives the best flavor; if you use margarine or a butter substitute, expect a slightly different texture.
– Chocolate: Choose a good-quality chocolate for stuffing or chips—you’ll taste the difference when it melts.
– Flavor Boosts: Pure vanilla and a pinch of salt are quiet heroes here; don’t skip the vanilla for a flat flavor.
– Mint Candy/Nuts & Seeds: Peppermint patties, crushed candy canes, or peppermint bark all work for the filling—pick the size that matches how much gooey center you want.

Prep Ahead Ideas

– Make the dough a day ahead and keep it wrapped in the fridge; it actually firms up and is easier to stuff.
– Pre-portion the stuffing (small chocolates or wrapped patties) into a container so assembly is faster.
– Use airtight containers or a covered baking sheet for refrigerated dough; bring to room temp for 10–20 minutes before shaping if it’s very hard.
– This makes weeknight-ish cookie emergencies realistic: roll, stuff, bake — no lengthy measuring on the fly.

✔Time-Saving Tricks

– Use pre-made cookie dough in a pinch and press a peppermint candy into the center before baking. Not gourmet, but zero shame.
– Freeze stuffed dough balls on a tray, then store in a bag — bake from frozen adding a couple extra minutes.
– Line your baking sheet with parchment so you’re not scrubbing trays at midnight.
– Don’t rush the cooling too much; the centers set as they cool, so err on the side of patience for cleaner bites.

✔Common Mistakes

– Stuffing too much at once: I once added a massive patty and the cookie collapsed—smaller fillings = better balance.
– Over-flattening before baking: squashed cookies lose that soft chew and can leak filling. If they leak, rescue them by scooping back and patching with a bit of extra dough.
– Baking at wildly high temps: they’ll brown too fast and the center may not warm through properly. If yours brown early, pop foil over them and finish baking low and slow.
– Not sealing the edges: if the dough seam is open, the filling can ooze out; pinch well and roll gently.

What to Serve It With

– A big mug of hot cocoa or coffee — dunking is mandatory.
– Simple vanilla ice cream — a warm cookie on cold ice cream = adult milkshake vibes.
– A platter of assorted holiday cookies for gifting or a cookie swap.
– Quick green salad if you want a palate reset between cookies (yes, my brain does that sometimes).

✔Tips & Mistakes

– Use room-temperature butter for easy mixing and fluffier dough.
– Don’t overmix once you add flour; stop when it’s just combined.
– If your fillings are super hard (like thick candy cane chunks), pulse them in a bag with a rolling pin first.
– If the first tray is perfect and the second isn’t, rotate your pans and adjust oven rack height.

✔Storage Tips

Store cooled cookies in an airtight container at room temp for 2–3 days, or freeze for up to 3 months (freeze on a tray then bag them). If you eat one cold out of the fridge, it’s still delicious but the center will be set and less gooey — still excellent with coffee. Reheat gently in the microwave for 10–15 seconds or in a 300°F-ish oven for a few minutes to bring back the melty center.

✔Variations and Substitutions

– Swap peppermint for orange-chocolate (toss in a bit of orange zest) if you’re anti-mint.
– Use dark chocolate for a richer, less sweet cookie, or milk chocolate for classic comfort.
– Vegan swap: use a plant-based butter and a flax egg; texture shifts but still tasty.
– Add chopped nuts to the dough for crunch, but skip if gifting to schools with nut bans.

Frequently Asked Questions

Easy Stuffed Peppermint Cookies

Chocolatey cookies wrapped around a cool peppermint center, finished with crunchy candy cane bits. Festive, rich, and shockingly simple.

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Prep Time: 25 minutes minutes

Cook Time: 12 minutes minutes

Total Time: 37 minutes minutes

Servings: 18

Ingredients

 

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Main Ingredients

• ▢ 0.5 cup softened unsalted butter
• ▢ 0.5 cup granulated sugar
• ▢ 0.5 cup packed light brown sugar
• ▢ 0.25 cup beaten egg about 1 large egg, lightly beaten
• ▢ 1 tsp pure vanilla extract
• ▢ 0.5 tsp peppermint extract
• ▢ 1.5 cup all-purpose flour spooned and leveled
• ▢ 0.5 cup unsweetened cocoa powder
• ▢ 0.5 tsp baking soda
• ▢ 0.5 tsp fine sea salt
• ▢ 0.5 cup crushed candy canes plus a little extra for topping, optional
• ▢ 0.5 cup semisweet chocolate chips optional but tasty
• ▢ 9 oz mini peppermint patties, unwrapped for stuffing
• ▢ 1 tbsp milk use only if dough seems dry

Instructions

Preparation Steps

• Preheat oven to 350°F. Line two baking sheets with parchment.
• Beat butter, granulated sugar, and brown sugar until light and creamy, about 2 minutes.
• Mix in beaten egg, vanilla, and peppermint extract until smooth.
• Whisk flour, cocoa, baking soda, and salt in a separate bowl.
• Add dry ingredients to the butter mixture. Stir just until a soft dough forms. If dry, add milk.
• Fold in crushed candy canes and chocolate chips. Chill dough 10–15 minutes for easier shaping.
• Scoop 18 portions of dough. Flatten one piece in your palm and place a mini peppermint patty in the center.
• Wrap dough around the candy, pinch to seal, and set seam-side down on the sheet, spacing 2 inches apart.
• Bake 10–12 minutes, until edges are set and tops look slightly crackly. Do not overbake.
• Cool on the sheet 5 minutes, then move to a rack. Sprinkle extra crushed candy canes while warm, if desired.

Notes

Variation: Drizzle cooled cookies with melted dark chocolate and a pinch of crushed candy canes for extra crunch. Storage: Keep airtight at room temperature up to 4 days, or freeze up to 2 months; thaw at room temp.

This recipe is an original creation inspired by classic Easy Stuffed Peppermint Cookies flavors. All ingredient ratios and instructions are independently developed.