Check out these stuffed peppermint patty cookies! A chocolate cookie that has a York Peppermint Patty in the center, and topped with creamy peppermint frosting and crushed peppermints. The ultimate chocolate mint cookie recipe that screams the holidays.
You have the cool mint and the sweet chocolate swirling together in each bite of these cookies. Plus, you start with a boxed cake mix as the base, which makes these cookies so easy to throw together.
Now if you are planning to make a Christmas tin full of Christmas candies and cookies, let me share a few more of our favorite items to pack in boxes. These candy cane cookies are always a massive hit. Or try your hand at these homemade Andes mints, which a creamy mint and chocolate. Or try these easy peppermint patties that take no time to make.
Reasons You Will Love These Peppermint Patty Cookies
- A delicious chocolate peppermint cookie that melts in your mouth.
- This is a cake mix cookie recipe that is transformed with it being stuffed with a peppermint patty!
- Such an easy cookie recipe that is simple to throw together. Even if you don’t feel like a pro in the kitchen this recipe is a breeze to make.
- If you need a budget-friendly dessert, here is a good one. Head to the Dollar Tree or grocery store grab just a few ingredients and get to baking.
Ingredients
Cake Mix – Reach for a boxed cake mix for the base of the cookies. I used a chocolate cake mix, as it is the perfect pairing.
Butter – Real butter instead of margarine is recommended for this recipe. Margarine is oily and can affect the results.
Cream Cheese – Softened cream cheese that is room temperature is what you will want for this cookie recipe.
Peppermint Patties – Reach for some peppermint patties and use them for stuffing inside the chocolate cookie dough!
Egg – A room-temperature large egg will be the binder helping the cookie dough hold its shape properly.
Variations to Recipe
Cake Mix – Use any flavor of cake mix to alter the flavor of the cookies. Fudge, Devil’s food, or even a vanilla cookie could be good.
Espresso – Add some espresso powder to the cake mix to offer a richer chocolate-flavored cookie.
White Chocolate – Instead of topping with frosting, melt white chocolate and drizzle on top, and then add the crushed peppermint candies.
Sea Salt – Add a sprinkle of sea salt on top of the frosting. The salt will balance the sweetness but also enhance the mint and chocolate flavors.
Peppermint Extract – Add a few drops of extract to the cookie dough for a richer mint flavor.
Sprinkles – Instead of crushed mints on top of the frosting consider sprinkles that are festive for the holidays. It will add a nice pop of color.
What to Serve With The Mint Cookies
Whip up a batch of this crockpot hot chocolate to sip on as you nibble on a cookie or two. Or if you are serving up adults maybe you want a RumChata hot chocolate for sipping on!
Tips for Success
Mixing Up Cookie Dough
You can use a whisk or spatula to mix up the dough or a hand mixer. Just make sure to not overmix the cookie dough as it can make the dough dense and heavy.
Cookie Scoop
I always recommend using a cookie scoop as you are going to find you get evenly shaped cookies that will bake up in a similar time. This is good so all your cookies are uniform in size.
Stuffing Cookies
Make sure that when you wrap the cookie dough around the peppermint patties they stay sealed around the edges. Otherwise, the mint candy will melt and leak out as it bakes.
Cool Before Frosting
It is a must that the cookies are fully cooled before you top with frosting. If you try to frost while the cookies are warm it will melt right off the cookies.
Crushing Mints
I placed the mints in a sealed bag and used a hammer to gently tap on the mints to crush them up. Now if you want a crunchier texture then use candy canes or hard mints. These are the softer melt-in-your-mouth mints.
Leave Space on Baking Sheets
These cookies do spread a bit so leave space between the cookies for them to expand and rise as they bake. I recommend 2 inches apart.
Prep Baking Sheets
Prep baking sheets with a silicone baking mat, cooking spray, or even parchment paper. This creates a nonstick surface which helps the cookies not stick.
Storing
Refrigerate: With the frosting, you will want to refrigerate the cookies. Place in a single row in a sealed container or bag. If you do choose to stack then simply place wax paper between the layers of cookies to prevent them from sticking.
Or you can place it in the freezer and freeze it for 4-5 months. This is a great way to extend the shelf life even more. Eat straight from the freezer or thaw in the fridge overnight.
FAQs
How do I prevent the peppermint patty from melting completely during baking?
The patties will melt as they bake. The goal is to ensure the cookie dough completely covers the mints, so as they bake they do not leak out.
Can I use homemade cookie dough for this recipe?
Of course. If you want make a chocolate cookie and then follow the same directions for wrapping up the mints and then bake as directed until the cookies are fully done.
Can I make these cookies ahead of time?
Feel free to make the cookies a day ahead of when you want to serve them up. This is going to help make sure that the cookies are still fresh enough that they are delicious, and you can get ahead of things. Or you can make and freeze for later if you want to prep farther in advance.
Can I use different flavored patties or candies for stuffing?
Of course. Have fun and experiment with candy bars, candies, etc. Just don’t add too much and have the items overflow out of the cookies.
More Cookie Recipes
Christmas Kitchen Sink Cookies
Peppermint Patty Cookies
Ingredients
- 1 box chocolate cake mix
- 4 o z. cream cheese room temperature
- 1/3 cup butter soft
- 1 egg
- 14 peppermint patties
- Premade frosting and crushed peppermint optional for topping
Instructions
- Preheat your oven to 350 degrees F. and prepare two large baking sheets by lining with parchment paper and set aside.
- In the bowl of a stand mixer equipped with a paddle attachment, add the cake mix, cream cheese, butter, and egg. Mix until combined and forms a dough.
- Unwrap 14 peppermint patties and set aside.
- Use a small cookie scoop to scoop out two balls of dough. (I used a 1.5 tbsp scoop).
- Flatten one ball of dough into a disc and place the peppermint patty on top. Use the second ball of dough and form around the peppermint patty sealing it inside the dough.
- Roll the ball of dough in between your hands to form a ball and set on the prepared baking sheet.
- Continue until all the dough is gone.
- Bake the cookies for 10-12 minutes until the start to crack and don’t look glossy.
- Remove from the oven and allow to set on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Serve as is, or top with white frosting and crushed peppermint. NOTE: I found that using the soft peppermints worked a lot better than the harder peppermint candy.
- Keep stores in an airtight container at room temperature for up to three days.
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