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Nov 9, 2022

Chocolate Mint-Filled Cookies

Take buttery cream cheese cookie dough, stuff it with a peppermint patty, and top it with a few drizzles of chocolate for a sweet melt-in-your-mouth treat. 

Peppermint Patty Stuffed Cookies with a bite out on a plate in front of a bowl.

I gave a box of these mint-filled cookies to my grandson and he declared that these were "the best cookies my friends and I have had in a long time." 

These cookies are super soft, and the chocolate mints (I used York Peppermint Patties) in the middle are such a sweet surprise. These are a wonderful after dinner cookie and are perfect for a Christmas cookie exchange. 

Chocolate Mint-Filled Cookies in a red-rimmed bowl.

You can sprinkle them with some seasonal sprinkles or just drizzle them with chocolate. A combination of two chocolates such as bittersweet and milk or white chocolate would be super pretty too. 

Ingredients and Tips for Making:

In one bowl, you cream together butter, cream cheese, granulated sugar, and brown sugar. 

Next, you beat in eggs, a little bit of milk, and vanilla extract. 

In another bowl, whisk together some all-purpose flour, baking soda, and salt and then slowly beat the flour mixture into the butter mixture. 

After that, chill the dough so that you can roll it out. 

Once you've rolled the dough out, cut it into rounds and wrap it around 1 1/2 inch chocolate covered peppermint patties and bake the cookies. The cookies won't look like much, but once you decorate them, they will look as good as they taste. 

Just baked cookies on a rack.

The dough for these cookies is very soft. Chilling it is essential before you roll it out. I highly recommend rolling it out between two layers of lightly floured parchment paper. It also is helpful to chill it again after rolling it out. 

I even used the freezer a couple of times to chill the scraps quickly before re-rolling them. 

Once you have the dough wrapped around the peppermint patties, it might still soften, but that's okay, as long as you don't touch them again before baking. 

Chocolate Mint-Stuffed Cookies in a blue bowl.

To drizzle the melted chocolate on top of the baked cookies, I used a small spoon and just waved it back and forth so that the chocolate would go on in thin ribbons. The advantage to this method over using piping bag is that it's easier to clean up and set up. 

The disadvantage is that you end up with some pretty random patterns. It's up to you. 

For my chocolate covered cherry cookies, I used plastic squeeze bottles, which are super easy to use and control, but the flip side is that they are more difficult to clean when you are working with melted chocolate. In this case, I didn't mind the random pattern, plus sprinkles make everything better. 

Peppermint Patty Stuffed Cookies with a bite out on a plate in front of a bowl.

Of course, once you sink your teeth into the peppermint patty in the middle, you will be in heaven. 

Helpful Tools for Making these Cookies:

Heavy duty nonstick parchment paper: This is a great tool for rolling out the dough. This dough is really sticky and is very likely to stick to your rolling pin and work surface unless you use and inordinate amount of flour. Just lightly flour the paper and roll out the dough between two layers. 

Rolling pin with thickness rings: I have a lot of trouble judging how thick to roll out dough, and often end up with a dough that is too thick in one place and too thin in another. One of these rolling pins has been a lifesaver. 

Three-inch round cookie/biscuit cutter: For cutting the cookie dough. 

How to Store:

If the weather is warm, store these cookies in the refrigerator. This is to prevent the chocolate from melting. You can bring them to room temperature before serving, or if your kitchen is cool, you can keep them in an airtight container. 

Chocolate Mint-Filled Cookies in a blue bowl.

Welcome to #ChristmasCookies Week! That time of year when we soften the butter, fire up the oven, and make cookie trays for family, friends, and neighbors. This year more than 20 top-notch bloggers are sharing their very favorite creations for all to make and enjoy. Join us for a week’s worth of Christmas cookie deliciousness.

Chocolate Mint-Filled Cookies in a bowl.

Chocolate Mint-Filled Cookies

Chocolate Mint-Filled Cookies
Yield: 36
Author: Karen's Kitchen Stories
Prep time: 30 MinCook time: 10 MinInactive time: 30 MinTotal time: 1 H & 10 M
Take buttery cream cheese cookie dough, stuff it with a peppermint patty, and top it with a few drizzles of chocolate for a sweet melt-in-your-mouth treat.


  • 1 cup unsalted butter, softened
  • 4 ounces cream cheese, softened
  • 1 cup sugar
  • 1/2 cup packed brown sugar
  • 2 large eggs
  • 1 tablespoon milk
  • 1 teaspoon vanilla extract
  • 18 ounces (4 cups) all purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 36 1 1/2 inch chocolate covered peppermint patties (I used York)
  • 3/4 cup semisweet chocolate chips
  • 1 tablespoon shortening
  • Sprinkles of your choice


  1. In a larger bowl, or the bowl of a stand mixer, cream together the butter, cream cheese, granulated sugar, and brown sugar until light colored and fluffy. Add the eggs, milk, and vanilla, and beat until incorporated.
  2. In a smaller bowl, whisk together the flour, baking soda, and salt. Slowly beat it into the butter mixture.
  3. Shape the dough into two disks, wrap with plastic wrap, and chill in the refrigerator for at least 30 minutes, until firm.
  4. Heat the oven to 400 degrees F and line 3 baking sheets with parchment paper. (You can re-use the baking sheets if you don't have 3, but make sure they have fully cooled.)
  5. Between two lightly floured pieces of parchment paper, roll the dough out to 1/4 inch thick. Cut with a 3-inch round cookie cutter. Wrap each around a peppermint patty and place the shaped cookie, seam side down, on the parchment lined baking sheet, about 12 cookies per baking sheet.
  6. Gather up the scraps and re-chill and re-roll. Take your time chilling the dough again if it becomes too sticky.
  7. Bake the cookies, one sheet at a time on the middle rack and bake for 8 to 10 minutes, until golden brown around the edges.
  8. Cool on a wire rack.
  9. Melt the chocolate chips and shortening in the microwave in 20 second bursts, stirring in between. Drizzle over the cooled cookies and sprinkle with non pareils.

Nutrition Facts



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Recipe adapted from Taste of Home Magazine Ultimate Cookie Swap

Would you like to comment?

  1. Mmmmm, these are adorable and I just love Mint too!

  2. I'm a fan of chocolate mint. These cookies will be a great addition to my Holiday cookie trays.

  3. I think chocolate and mint are the perfect holiday treat combo!

  4. Love, love, love this recipe. Sorry the photos didn't come through but the goodness of these cookies came through loud and clear.

  5. Filled cookies are so fun because it's like there is a surprise in each one!

  6. Well, these are certainly drool-worthy! I'm a huge fan of peppermint patties. Especially in cookies!!!

  7. I've never made a stuffed cookie before, how is that possible? My son is going to love these!

  8. How fun to have a surprise center! And they are cute and festive on the outside too!

  9. This is my favorite flavor combination so I am eager to make these soon!! Terri Steffes

  10. I am making them today, but it doesn't say how much vanilla, so I put a tsp. Thank you. Rhonda DeParolea

  11. Oh gosh! You are exactly right! I'll fix that!


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