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Triple Chocolate Peppermint-Filled Cookies

5 from 3 votes
These cookies are packed full of rich chocolate flavor and are filled with peppermint frosting. They taste like a peppermint patty in cookie form!
Print Recipe
Prep Time 30 minutes
Total Time 40 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Ingredients Method

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

Method
 

To make the peppermint filling
  1. Using a stand mixer or a hand mixer, cream butter until smooth.
  2. Add peppermint extract and mix until combined.
  3. Add 1 cup of powdered sugar. Mix until combined.
  4. Add 1 tablespoon of milk. Mix until combined.
  5. Add remaining powdered sugar, ½ cup at a time, until you reach desired frosting consistency.
  6. Place the bowl of frosting in the freezer to set while you make your cookie dough.
To make the cookie dough
  1. Preheat oven to 350 degrees.
  2. 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.
  3. Add in milk, egg, and melted chocolate. Mix until combined. Scrape down the bowl once complete.
  4. In separate bowl, whisk dry ingredients together (flour, cocoa powder, baking soda, salt).
  5. Add dry ingredients to wet ingredients in 3-4 portions. Mix until combined
  6. 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.
  7. Grease and line baking sheets with parchment paper or silicone baking mat.
  8. Remove the peppermint frosting from the freezer.
  9. 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.
  10. Place the dough balls on to baking sheet, leaving at least 1 inch in between each cookie.
  11. Bake for 8-10 minutes or until the cookies just begin to crack.
  12. Remove the cookies from the oven and immediately top with remaining white chocolate chips and mint chocolate chips.
  13. Let cookies cool on baking sheet for 5-10 minutes, then transfer to cooling rack.