Chocolate Mint-Filled Cookies

Take buttery cream cheese cookie dough, stuff it with a peppermint patty, and top it with a few drizzles of chocolate for a sweet melt-in-your-mouth treat. 

I gave a box of these mint-filled cookies to my grandson and he declared that these were "the best cookies my friends and I have had in a long time." 

These cookies are super soft, and the chocolate mints (I used York Peppermint Patties) in the middle are such a sweet surprise. These are a wonderful after dinner cookie and are perfect for a Christmas cookie exchange. 

You can sprinkle them with some seasonal sprinkles or just drizzle them with chocolate. A combination of two chocolates such as bittersweet and milk or white chocolate would be super pretty too. 

Ingredients and Tips for Making:

In one bowl, you cream together butter, cream cheese, granulated sugar, and brown sugar. 

Next, you beat in eggs, a little bit of milk, and vanilla extract. 

In another bowl, whisk together some all-purpose flour, baking soda, and salt and then slowly beat the flour mixture into the butter mixture. 

After that, chill the dough so that you can roll it out. 

Once you've rolled the dough out, cut it into rounds and wrap it around 1 1/2 inch chocolate covered peppermint patties and bake the cookies. The cookies won't look like much, but once you decorate them, they will look as good as they taste. 

The dough for these cookies is very soft. Chilling it is essential before you roll it out. I highly recommend rolling it out between two layers of lightly floured parchment paper. It also is helpful to chill it again after rolling it out. 

I even used the freezer a couple of times to chill the scraps quickly before re-rolling them. 

Once you have the dough wrapped around the peppermint patties, it might still soften, but that's okay, as long as you don't touch them again before baking. 

To drizzle the melted chocolate on top of the baked cookies, I used a small spoon and just waved it back and forth so that the chocolate would go on in thin ribbons. The advantage to this method over using piping bag is that it's easier to clean up and set up. 

The disadvantage is that you end up with some pretty random patterns. It's up to you. 

For my chocolate covered cherry cookies, I used plastic squeeze bottles, which are super easy to use and control, but the flip side is that they are more difficult to clean when you are working with melted chocolate. In this case, I didn't mind the random pattern, plus sprinkles make everything better. 

Of course, once you sink your teeth into the peppermint patty in the middle, you will be in heaven. 

Helpful Tools for Making these Cookies:

Heavy duty nonstick parchment paper: This is a great tool for rolling out the dough. This dough is really sticky and is very likely to stick to your rolling pin and work surface unless you use and inordinate amount of flour. Just lightly flour the paper and roll out the dough between two layers. 

Rolling pin with thickness rings: I have a lot of trouble judging how thick to roll out dough, and often end up with a dough that is too thick in one place and too thin in another. One of these rolling pins has been a lifesaver. 

Three-inch round cookie/biscuit cutter: For cutting the cookie dough. 

How to Store:

If the weather is warm, store these cookies in the refrigerator. This is to prevent the chocolate from melting. You can bring them to room temperature before serving, or if your kitchen is cool, you can keep them in an airtight container. 

Welcome to #ChristmasCookies Week! That time of year when we soften the butter, fire up the oven, and make cookie trays for family, friends, and neighbors. This year more than 20 top-notch bloggers are sharing their very favorite creations for all to make and enjoy. Join us for a week’s worth of Christmas cookie deliciousness.

• Almond Paste Squares by Shockingly Delicious
• Cherry Vanilla Pinwheels by Jolene’s Recipe Journal
• Cherry Wink Cookies by An Affair from the Heart
• Chewy Frosted Christmas Blondie Cookie Bar by Red Cottage Chronicles
• Chocolate Blossom Cookies by Palatable Pastime
• Chocolate Mint-Filled Cookies by Karen’s Kitchen Stories
• Cranberry Orange Shortbread Cookies by Art of Natural Living
• Cranberry White Chocolate Chip Cookies by Hostess At Heart
• Eggnog Snickerdoodle Cookies by Best Cookie Recipes
• Elf Style Chocolate Chip Peppermint Cookies by Cheese Curd in Paradise
• Gingerdoodles by Magical Ingredients
• Gingerbread Magic Cookie Bars by Family Around the Table
• Gingerbread Oatmeal Cookies by A Kitchen Hoor’s Adventures
• Gluten-Free Chocolate Spritz by Frugal & Fit
• Grinch Cookie Recipe by Kathryn’s Kitchen Blog
• Nut-Free Snowball Cookies by Faith, Hope, Love, and Luck Survive Despite a Whiskered Accomplice
• Raspberry Pistachio Thumbprints by Sweet Beginnings
• Rosewater Pistachio Snowball Cookies by The Spiffy Cookie
• Sourdough Ginger Cookies by That Recipe
• Toffee Bars by A Day in the Life on the Farm
• Toffee Chocolate Chip Cookies by Hezzi-D’s Books and Cooks
• Whipped Shortbread Cookies by Blogghetti

Chocolate Mint-Filled Cookies

Yield: 36

Author: Karen's Kitchen Stories

Prep time: 30 MinCook time: 10 MinInactive time: 30 MinTotal time: 1 H & 10 M

Take buttery cream cheese cookie dough, stuff it with a peppermint patty, and top it with a few drizzles of chocolate for a sweet melt-in-your-mouth treat.

Ingredients

• 1 cup unsalted butter, softened
• 4 ounces cream cheese, softened
• 1 cup sugar
• 1/2 cup packed brown sugar
• 2 large eggs
• 1 tablespoon milk
• 1 teaspoon vanilla extract
• 18 ounces (4 cups) all purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 36 1 1/2 inch chocolate covered peppermint patties (I used York)
• 3/4 cup semisweet chocolate chips
• 1 tablespoon shortening
• Sprinkles of your choice

Instructions

1. In a larger bowl, or the bowl of a stand mixer, cream together the butter, cream cheese, granulated sugar, and brown sugar until light colored and fluffy. Add the eggs, milk, and vanilla, and beat until incorporated.
2. In a smaller bowl, whisk together the flour, baking soda, and salt. Slowly beat it into the butter mixture.
3. Shape the dough into two disks, wrap with plastic wrap, and chill in the refrigerator for at least 30 minutes, until firm.
4. Heat the oven to 400 degrees F and line 3 baking sheets with parchment paper. (You can re-use the baking sheets if you don't have 3, but make sure they have fully cooled.)
5. Between two lightly floured pieces of parchment paper, roll the dough out to 1/4 inch thick. Cut with a 3-inch round cookie cutter. Wrap each around a peppermint patty and place the shaped cookie, seam side down, on the parchment lined baking sheet, about 12 cookies per baking sheet.
6. Gather up the scraps and re-chill and re-roll. Take your time chilling the dough again if it becomes too sticky.
7. Bake the cookies, one sheet at a time on the middle rack and bake for 8 to 10 minutes, until golden brown around the edges.
8. Cool on a wire rack.
9. Melt the chocolate chips and shortening in the microwave in 20 second bursts, stirring in between. Drizzle over the cooled cookies and sprinkle with non pareils.

Nutrition Facts

Calories

185.71

Fat (grams)

8.7

Sat. Fat (grams)

5.1

Carbs (grams)

24.88

Fiber (grams)

0.76

Net carbs

24.11

Sugar (grams)

12.75

Protein (grams)

2.37

Sodium (milligrams)

80.04

Cholesterol (grams)

27.39

https://www.karenskitchenstories.com/2022/11/chocolate-mint-filled-cookies.html

Karen's Kitchen Stories

cookies, Christmas

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Recipe adapted from Taste of Home Magazine Ultimate Cookie Swap