Peppermint Filled Cookies {Stuffed}
Easy peppermint filled cookies recipe, homemade with simple ingredients. Crispy on the outside, soft on the inside. These chocolate sugar cookies are filled with a Peppermint patty and perfect for the Christmas holidays.
I was inspired to make stuffed chocolate sugar cookies because they are so popular. I needed to see what the big fuss was all about! Let’t just say, I get it now. These Chocolate Rolo Cookies {Stuffed} and Stuffed Chocolate Caramel Cookies, all have the same theme of being filled with something surprising and delicious, making them an excellent holiday treat. These White Chocolate Peppermint Cookies are entirely different from this recipe, but are also suitable for Christmas theme.
Table of contents
How to make peppermint filled cookies recipe from scratch?
- Prepare cookie dough– Chocolate dough is best.
- Stuff with a peppermint patty– Roll it into a ball.
- Place on a cookie tray– Top with sprinkles, and flatten slightly.
- Bake– Until cookies are crispy on the edges and the tops are slightly firm.
Why did my filling leak out of cookies?
This is usually due to improperly forming the dough around the peppermint patty. Make sure the dough is thick enough and seals completely around the mint patty before baking.
Why are my cookies flat?
This is often because the dough wasn’t firm enough. Maybe the flour wasn’t measured correctly so there was not enough, making the dough too soft. It also could be that the wet ingredients were too plentiful, causing the dough to be too sticky and thin. One of the most common reasons for this is that the dough was not chilled or not chilled long enough. This last one is especially important if you are working in a hot kitchen. Chill dough!
More sugar cookie filling ideas-
Other mini candies– Such as Rolos, Mars, Snickers, Reese’s peanut butter cups, or small chocolate truffles.
Thick jam– Such as Easy Homemade Strawberry Jam or other thick store bought jam.
Oreos– Because what is better than a cookie inside a cookie? Use golden, chocolate, or seasonal ones.
Thick caramel candy– Such as this Easy Chocolate Caramel {Salted} or a store-bought version to save time.
Nutella– For a creamy hazelnut addition to the chocolate flavor.
Biscoff– This cookie butter makes everything it touches better, including these cookies.
Nut butters– Such as almond, cashew, sunflower, or peanut butter.
Date paste– For a thick sweet and also healthier option.
Mini marshmallows– For an ooey-gooey s’mores like version.
Variations for stuffed chocolate cookies
Decorate with seasonal sprinkles– Instead of the classic colorful ones I used.
Use another type of cookie– Such as Easy Cut Out Sugar Cookies {With Cake Mix}.
Add mini chocolate chips– Add them to the cookie dough.
Add a drizzle to the top of baked cookies– Such as this Powdered Sugar Glaze {Vanilla Cake Glaze} or this Easy Chocolate Ganache {2 Ingredients}.
Coat cookies heavily in sprinkles– I didn’t want very colorful cookies and kept a light hand, but use whatever quantity suits you best.
Tips and techniques
Chill dough– That’s very important because it helps prevent the cookies from spreading too much.
Line the pan with parchment paper– Because it prevents the cookies from sticking to the pan and breaking when removed.
Cool cookies completely– Before storing in the fridge or freezer.
Space cookies out on the pan– Because these cookies will expand and get bigger during baking. Make sure the cookie dough balls are at least 3 inches apart from one another.
Don’t remove the cookies from the pan until they have fully cooled– Because they will break and you also want the residual heat from the pan to continue baking them.
What is the texture of this cookie? These cookies are crispy on the outside and soft yet firm on the inside. Unlike other stuffed cookies I have tried in the past, these cookies do not get soggy and soft over time. They remained crispy until the day I finished them off.
Drizzles can only be added once the cookies are cool– Because otherwise they will melt and slide right off.
How will I know the cookies are done? They are done when the cookies are crispy on the edges and the tops are slightly firm.
Storage of homemade cookies
Room temperature– Store leftovers in a cookie jar for up to 3 days.
Refrigerate– In a sealed container for up to 5 days.
Freeze– In a sealed container for up to 1 month. When you are ready to enjoy them, thaw to room temperature and dig in. If you are planning on freezing cookies, I highly suggest skipping the sprinkles because they can bleed color upon thawing and looks messy.
More easy cookie recipes
- Mexican Hot Chocolate Cookies (With Cake Mix)
- Small Batch Peanut Butter Cookies (With Chocolate Chips)
- Cotton Candy Cookies (With Cake Mix)
- Pizzelle Cookies (Thin and Crispy)
- Italian Almond Cookies (Ricciarelli)
Peppermint Filled Cookies
Ingredients
- 1 batch Chocolate sugar cookie dough
- 20 Peppermint patties
- 2-3 tbsp Colorful sprinkles
Instructions
- Prepare your cookie dough.
- Scoop out about 2 tablespoons of the cookie dough and stuff a peppermint patty in it. Then, roll it into a ball.
- Place it on a cookie tray, lined with parchment paper. These cookies will expand and get bigger during baking. Make sure the cookie dough balls are at least 3 inches apart from one another.
- Toss some sprinkles on top of the dough ball and gently press down to flatten it slightly.
- Follow steps 1-3 to make more stuffed dough balls until the dough is all used up.
- Bake at 375 degrees F for about 10 minutes or until the cookies are crispy on the edges and the tops are slightly firm. Enjoy!
Notes
- Read all my tips above.
- Leftovers can be stored in a cookie jar at room temperature for up to 3 days.
Very Delicious!