Easy peppermint filled cookies made at home with simple ingredients. Crispy on the outside and soft inside, these chocolate sugar cookies are stuffed with a peppermint patty and make a festive addition to your holiday baking.
I decided to try stuffed chocolate sugar cookies because they’ve become so popular. After making them I understood the hype: the surprise center elevates a classic cookie into a memorable holiday treat. These peppermint-filled cookies follow the same idea as other stuffed cookies — a soft, chocolate dough wrapped around a candy center — and they are perfect for Christmas baking.
How to make peppermint filled cookies recipe from scratch?
- Prepare the dough – Use a chocolate sugar cookie dough for best flavor.
- Stuff with a peppermint patty – Scoop dough, place a peppermint patty in the center, and roll into a ball so the candy is fully enclosed.
- Arrange on a baking tray – Place the dough balls on a parchment-lined tray, add sprinkles if desired, and press down gently to slightly flatten.
- Bake – Bake until the edges are crispy and the tops are set but still slightly soft.
Why did my filling leak out of cookies?
Leakage usually happens when the dough isn’t sealed properly around the peppermint patty. Use enough dough to fully encase the candy and press seams closed so there are no gaps. Chilling the dough before baking also helps maintain the seal while the cookie spreads.
Why are my cookies flat?
Flat cookies most often result from dough that’s too soft. Under-measuring flour, too much liquid, or not chilling the dough can cause cookies to spread. Chill the dough for at least 30 minutes, especially in warm kitchens, and measure ingredients accurately for a better shape.
More sugar cookie filling ideas
- Other mini candies – Rolos, Snickers, Reese’s Minis, or small chocolate truffles.
- Thick jam – Use a thick fruit jam such as strawberry for a fruity filling.
- Oreos – Place a mini Oreo or a whole cookie inside for an extra cookie surprise.
- Thick caramel candy – Use caramel candies or a thick chocolate-caramel piece for a gooey center.
- Nutella – Spoon a small dollop of Nutella inside for a hazelnut twist.
- Biscoff – Cookie butter adds warming spice and richness.
- Nut butters – Peanut, almond, cashew, or sunflower butter work well.
- Date paste – A naturally sweet, thick option for a less-processed filling.
- Mini marshmallows – For a gooey s’mores-style surprise.
Variations for stuffed chocolate cookies
- Seasonal sprinkles – Use red and green for Christmas or any seasonal mix you prefer.
- Change the dough – Try a basic sugar cookie or a cut-out sugar cookie dough for a different texture.
- Add mini chocolate chips – Mix chips into the dough for bursts of chocolate in every bite.
- Top with a drizzle – Once cooled, drizzle with a simple glaze or chocolate ganache.
- Coat heavily in sprinkles – Press the dough into sprinkles before baking for a festive exterior.
Tips and techniques
- Chill the dough – Chilling slows spreading and helps cookies hold their shape.
- Use parchment paper – Prevents sticking and makes removal easier.
- Cool completely – Allow cookies to cool before storing or adding drizzles.
- Space cookies apart – Leave at least 3 inches between dough balls; they will expand during baking.
- Do not remove from the pan too soon – Let cookies finish setting on the warm pan to avoid breaking.
- Texture – Expect a crisp edge with a soft, slightly firm center; these cookies hold their texture well over a few days.
- When are they done? – Cookies are ready when edges are crisp and tops are slightly firm to the touch.
Storage
- Room temperature – Store in a cookie jar for up to 3 days.
- Refrigerate – Keep in a sealed container for up to 5 days.
- Freeze – Freeze in a sealed container up to 1 month. Thaw to room temperature before serving. If freezing, consider skipping sprinkles since they may bleed color on thawing.
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)
Recipe
Peppermint Filled Cookies
Abeer Rizvi
10
10
20
Ingredients
- 1 batch Chocolate sugar cookie dough
- 20 Peppermint patties
- 2-3 tablespoon Colorful sprinkles
Instructions
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Prepare your chocolate sugar cookie dough according to your recipe or package directions.
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Scoop about 2 tablespoons of dough, press a peppermint patty into the center, then wrap the dough around the candy and roll into a smooth ball so the patty is sealed inside.
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Place balls on a parchment-lined baking sheet at least 3 inches apart to allow for spreading.
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Add sprinkles to the top of each ball and gently press to flatten slightly.
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Repeat until all dough is used.
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Bake at 375°F (190°C) for about 10 minutes, or until edges are crispy and tops are set. Let cool on the pan for a few minutes, then transfer to a wire rack to cool completely. Enjoy!
Notes
- Follow the tips above for best results: chill the dough and seal the peppermint patty well to avoid leakage.
- Store leftovers at room temperature for up to 3 days, or refrigerate up to 5 days.
Nutrition
Carbohydrates: 34g
Fat: 3g
Saturated Fat: 1g
Sodium: 12mg
Sugar: 27g
An automated tool is used to calculate the nutritional information and values are approximate.