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Family-friendly meals made easy!
Make everyday family moments count, with easy recipes that everyone will love. Join our email community to receive tested recipes and tips.
Make everyday family moments count, with easy recipes that everyone will love. Join our email community to receive tested recipes and tips.
These easy Peppermint Patty-Stuffed Cookies are rich chocolate cookies filled with a cool peppermint patty for a decadent mint chocolate treat. We’ve updated this recipe to make it even simpler and more indulgent, using double chocolate cookie dough instead of adding cocoa powder to chocolate chip dough. Each Peppermint Patty-Stuffed Cookie is topped with creamy cream cheese frosting and crushed peppermint candies for a festive finish and extra mint flavor. The result is a bakery-style holiday cookie—perfect for Christmas baking.
Look no further for everything you’ll need to make these Peppermint Patty-Stuffed Cookies.
Pillsbury™ Ready to Bake!™ Double Chocolate Cookie Dough: The rich and fudgy texture of our ready-to-use cookie dough is the perfect match for the mini peppermint patty stuffed inside.
Mini Dark Chocolate Peppermint Patties: These minis are the perfect size to tuck inside the cookie dough, but any small mint fondant-filled chocolate candies will work.
Cream Cheese Frosting: The smooth, tangy-sweet frosting balances the richness of the cookie and looks festive over the chocolate. We like Betty Crocker™ best.
Peppermint Candies: For a little extra minty crunch and a holiday sparkle, sprinkle on some crunchy peppermint candies.
Here’s how to make these easy peppermint patty cookies. Follow the recipe for more details.
Let the dough sit at room temperature for a few minutes so it’s easy to work with.
Roll each portion of dough around a peppermint patty, covering it completely.
Bake cookies until puffy and set, then let cool completely.
Spread frosting over the cooled cookies and sprinkle with crushed peppermint candies. Enjoy!
Here’s how to store the cookies if you have leftovers or are planning ahead.
Store Peppermint Patty-Stuffed Cookies in an airtight container for 3 to 4 days at room temperature.
Store the cookies in an airtight container in the refrigerator for up to 5 days. If stacking, separate the cookies with a layer of parchment paper to keep the frosting from smearing.
If you’d like to freeze the cookies for longer storage, we recommend leaving off the frosting and crushed candies. Store unfrosted cookies in an airtight container for up to 2 months. Thaw cookies at room temperature before adding frosting and crushed candies.
Heat oven to 350°F (or 325°F for nonstick baking sheets). Line two baking sheets with parchment paper.
Let cookie dough stand at room temperature for 5 minutes to soften.
Shape one cookie dough portion around one peppermint patty, making sure the patty is completely covered. Repeat with the rest of the dough and peppermint patties. Place 2 inches apart on prepared baking sheets.
Bake 15 to 18 minutes or until edges are set. Cool 3 minutes, then remove from baking sheets to a cooling rack. Cool completely, about 20 minutes.
Spread each cookie with about 1 tablespoon of frosting and sprinkle with crushed peppermint candies.
Toppings are always customizable! Crushed peppermint hard candies are festive and classic, but use any holiday sprinkles or cookie decor you like, or have available, to decorate your peppermint patty cookies.
Round peppermint hard candies (often called starlights) are usually easy to find, but you can use crushed candy canes in their place.
This recipe was developed and tested with both baking sheets in the oven at the same time, and in most ovens, they should bake evenly without needing to rotate the pans. However, if your oven tends to bake unevenly or has noticeable hot spots, you can rotate the baking sheets halfway through baking by switching the top and bottom pans and turning each sheet 180 degrees to promote more even browning and baking.
