These triple chocolate peppermint cookies are stuffed with peppermint filling and full of rich chocolate flavor. With chocolate cookie dough wrapped around peppermint filling – they taste like a peppermint patty in cookie form! They are perfect for the holiday season and would be a great addition to your cookie box or cookie exchange party!
Quick Tips
- Make the peppermint frosting ahead of time so it has time to freeze.
- Remove the cookies from the oven as SOON as you see them begin to crack to prevent over baking them.
- Use a round cookie cutter slightly larger than the cookie to swirl around the cookies right when they come out of the oven – this creates a perfectly round cookie!
Looking for other yummy cookie recipes?
- Caramel-Filled White Chocolate Pumpkin Cookies
- Chocolate-Filled Peanut Butter S’more Cookies
- Sprinkle Sandwich Cookies
Equipment
- Stand mixer or a hand mixer
- Small or medium cookie scoop – not necessary, but helpful to have
- Baking sheet with parchment paper or silicone baking mat
- Wire cooling rack
Ingredient Notes
You will need a few common baking ingredients for these cookies.
- Unsalted butter – Take out your butter an hour or 2 ahead of time so it has time to soften.
- Milk – I used whole milk for this recipe, but you can also use 2% or skim.
- Peppermint chocolate chips – you can use these or a candy like Andes mints or York peppermint patties. It is also fun to crush up a few candy canes, peppermint candies, or peppermint bark for the topping.
- Other ingredients include: light brown sugar, egg, semi-sweet chocolate melted, all-purpose flour, unsweetened cocoa powder, salt, baking soda, white chocolate chips, peppermint extract, and powdered sugar.
Recipe Tips
It feels like everyone has holiday cookies on the brain this time of year. Wether you are making these as Christmas cookies, or just because you are a peppermint lover, I think you’ll love these triple chocolate cookies with peppermint filling!
This recipe can be split into 3 parts:
- Make the peppermint filling
- Make the cookie dough
- Assemble and bake the cookies
You will want to make the peppermint filling first so it has time to chill and set before you assemble the cookies.
How to make peppermint filling
In the bowl of a stand mixer, or in a medium bowl with a hand electric mixer, mix butter on medium speed until creamy and smooth. Add in peppermint extract and mix until combined. Sprinkle in 1 cup of powdered sugar and mix until combined. Next add in 1 tablespoon of milk and combine.
Sprinkle in the remaining powdered sugar, ½ cup at a time, until you reach desired frosting consistency. The quantities of milk and powdered sugar depend on your desired frosting consistency. Add more/less depending on your taste.
Place the bowl of frosting in the freezer to set while you make your cookie dough.
Alternatively, you can pipe out your filling before freezing. Add the frosting in a piping bag and pipe 1-2 teaspoon dollops on a cookie sheet lined with parchment paper. Next chill the cookie sheet in the fridge or freezer until just firm. Your filling will already be portioned out when it is time to assemble the cookies.
How to make chocolate cookie dough
First preheat your oven to 350 degrees.
With a stand mixer fitted with the paddle attachment or a hand mixer, beat softened butter and brown sugar on high for 1-2 minutes. Scrape down the bowl once complete.
Next, add in milk, egg, and melted chocolate. Mix until combined. Scrape down the sides of the bowl after mixing.
In a separate large bowl, whisk dry ingredients together: flour, cocoa powder, baking soda, and salt.
Sprinkle the dry ingredients over the wet ingredients a little at a time, mixing in between, until just combined
Using a wooden spoon, mix in mint chocolate chips and white chocolate chips. Reserve ½ cup of chocolate chips to top the cookies.
How to assemble stuffed cookies
Grease and line your baking sheet with parchment paper or a silicone baking mat.
Remove the peppermint frosting from the freezer.
Use a cookie small cookie scoop or spoon to scoop out a 1-inch dough ball. Next flatten the dough out and place a small spoonful of frosting in the center of the dough. Fold the dough over the frosting and shape dough around it. Ensure the filling is fully covered by cookie dough. Roll the dough into a ball.
Place the cookie dough balls onto the prepared baking sheets, leaving at least 1 inch space in between each cookie.
Bake for 8-10 minutes in the preheated oven or until the cookies just begin to crack. It’s tough to tell when chocolate cookies are done, so removing them at this stage helps prevent over-baking and dry cookies. It’s okay if some of the filling leaks while baking.
Remove the warm cookies from the oven and immediately top with remaining white chocolate chips and/or mint chocolate chips.
If your cookies are a little misshapen, you can use a round cookie cutter slightly larger than the cookie to swirl around the cookies right when they come out of the oven – this creates a perfectly round cookie!
Allow the cookies to cool on the baking sheet for 5-10 minutes, then transfer to a wire cooling rack to finish cooling.
Enjoy these delicious cookies!
How to store leftovers?
Store these cookies in an airtight container for a few days.
FAQs
Use a cookie cutter slightly larger than the cookie, and swirl around the cookie right after taking them out of the oven. This will make perfectly shaped cookies every time!
To make stuffed cookies, pipe the filling on a baking sheet in small dollops then freeze. Once they are set, wrap your cookie dough around the filling and bake. You will get perfectly stuffed cookies!
Happy baking!
Triple Chocolate Peppermint-Filled Cookies
Ingredients
For the peppermint frosting
- 6 tablespoons unsalted butter softened
- ½ teaspoon peppermint extract
- 2-2½ cups powdered sugar
- 1 tablespoon milk
For the cookie dough
- ¾ cup unsalted butter softened
- 1¼ cup light brown sugar packed
- 2 tablespoons milk
- 1 egg
- ⅓ cup semi-sweet chocolate melted, 2 ounces
- 1¾ cup all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1½ cups peppermint chocolate chips andes mints, peppermint chocolate chips, etc. (reserve some for topping after cookies are baked)
- ¾ cup white chocolate chips reserve some for topping after cookies are baked
Instructions
To make the peppermint filling
- Using a stand mixer or a hand mixer, cream butter until smooth.
- Add peppermint extract and mix until combined.
- Add 1 cup of powdered sugar. Mix until combined.
- Add 1 tablespoon of milk. Mix until combined.
- Add remaining powdered sugar, ½ cup at a time, until you reach desired frosting consistency.
- Place the bowl of frosting in the freezer to set while you make your cookie dough.
To make the cookie dough
- Preheat oven to 350 degrees.
- Using a stand mixer fitted with the paddle attachment or a hand mixer beat softened butter and brown sugar on high for 1-2 minutes. Scrape down the bowl once complete.
- Add in milk, egg, and melted chocolate. Mix until combined. Scrape down the bowl once complete.
- In separate bowl, whisk dry ingredients together (flour, cocoa powder, baking soda, salt).
- Add dry ingredients to wet ingredients in 3-4 portions. Mix until combined
- Using a wooden spoon, mix in the mint chocolate and white chocolate chips. Reserve ¼ cup of chocolate chips and ¼ of mint chocolate chips to top the cookies right after they come out of the oven.
- Grease and line baking sheets with parchment paper or silicone baking mat.
- Remove the peppermint frosting from the freezer.
- Use a cookie dough scoop a spoon to scoop out a 1-inch dough ball. Then flatten the dough out and place small spoonful of frosting in the center of the dough. Fold the dough over the frosting (ensure it is fully covered by cookie dough) and roll dough into a ball.
- Place the dough balls on to baking sheet, leaving at least 1 inch in between each cookie.
- Bake for 8-10 minutes or until the cookies just begin to crack.
- Remove the cookies from the oven and immediately top with remaining white chocolate chips and mint chocolate chips.
- Let cookies cool on baking sheet for 5-10 minutes, then transfer to cooling rack.
Kathi says
These look delicious and I’m anxious to try them. I have a question. Step #3 in the dough mix says to add in melted chocolate… Would this be the white chocolate Chips?
Jackie says
Great question! The melted chocolate refers to the 1/3 cup of melted semi-sweet chocolate chips. The white chocolate chips are folded into the batter at the end. Hope you love them!
Kathi says
Thank you so much! I can’t believe I looked and looked and looked at that recipe and didn’t see the melted semi sweet chocolate chips! Thank you so much for responding. I will be making these for a cookie contest at work.
Jackie says
No problem! Hope that you love them!
Nadine says
Can I make these ahead of time and freeze them until I’m ready to bake?
Jackie says
Hi Nadine, yes absolutely! I recommend getting them balled (with the filling inside) and then just freeze them in a gallon bag or Tupperware
Lauren says
Made these tonight and they were fantastic! Soft with the perfect blend of chocolate and minty flavor. Thank you so much for this new family favorite!
Jackie says
I’m so glad that you liked them! Thank you so much for your message! ♥️
Carol says
Would it work for this type of cookie to bake ahead and freeze until ready to eat? I read your suggestion to freeze the stuffed unbaked dough balls and then bake when ready but wondering about baking first and then freezing.
Jackie says
Yes you could absolutely bake them and then freeze as well! Just make sure that the package is air tight.