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.

Even though I am NOT a big fan of mint flavor, I do like it paired with chocolate such as these peppermint stuffed chocolate sugar cookies.

Honestly, I find the flavor of peppermint too STRONG and unless it’s mellowed out with other ingredients, I get very NAUSEOUS.

Peppermint Filled Cookies on Rustic Base- Cut in Half

That being said, I was at the BlogHer Food conference this weekend and a friend of mine gave me a little gift box of various candies and chocolates coz she knows I have a sweet tooth (Thanks hun!).

So when I got home, I decided to make stuffed chocolate sugar cookies coz they are so POPULAR and I wanted to see what the big FUSS is all about!

Peppermint Stuffed Chocolate Sugar Cookies on White Plate

I used my favorite chocolate sugar cookie recipe and STUFFED one peppermint patty into each cookie ball.

Then I tossed a few SPRINKLES and baked the cookies, crossing my fingers and hoping for the BEST.

I was WORRIED these cookies would be a mess with chocolate and mint oozing all over but that did not happen at all…Woohoo!

These cookies were CRISPY on the outside and soft yet firm on the inside.

Unlike other stuffed cookies I have tried in the past, these cookies did NOT get soggy and soft over time.

They remained crispy until the day I finished them off.

My chocolate sugar cookie recipe is RICH and packed with a very strong and rich chocolate flavor.

That’s why it worked soooo well with these sweet and minty patties.

  • Chill dough. That’s very important.
  • Coat cookies heavily in sprinkles. I didn’t want very sprinkly cookies and kept a light hand.
  • Line pan with parchment paper.
  • Cool cookies completely before storing in fridge or freezer.
  • Decorate with seasonal sprinkles instead of the classic colorful ones I used.
  • Don’t remove the cookies from pan until they have fully cooled or else they will break plus the residual heat from the pan continues baking them.
  • Consider trying cut out sugar cookie dough.
  • Try other cookie fillings such as other mini chocolate bars like Rolos, Mars, Snickers, Reese’s peanut buter cups, small chocolate truffles, thick jam, Oreos, which can be regular or golden, caramel candy, Nutella, Biscoff, almond butter, peanut butter, sunflower butter, date paste.
Festive Holiday Cookies With Sprinkles That are Cut in Half

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

Peppermint Filled Cookies on Rustic Base- Cut in Half
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Peppermint Filled Cookies

Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins
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.
Yield: 20 Cookies



  • 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!


  • Read all my tips above.
  • Leftovers can be stored in a cookie jar at room temperature for up to 3 days.


Calories: 165kcal, Carbohydrates: 34g, Fat: 3g, Saturated Fat: 1g, Sodium: 12mg, Potassium: 47mg, Sugar: 27g, Vitamin A: 5IU, Calcium: 5mg, Iron: 0.4mg
Course: Cookies, Dessert
Cuisine: American
Calories: 165
Author: Abeer Rizvi

12 comments on “Peppermint Filled Cookies {Stuffed}”

  1. I need one of these RIGHT NOW!!

  2. Oh my goodness my mouth is watering just reading this! I will have to try these out!

  3. These look so yummy! I love mint so I know I would love this recipe!

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