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Why You’ll Love My Recipe
These cookies are rich, moist, and decadent, with a whole York peppermint patty sandwiched between layers of chewy, moist, mint chocolate chip loaded cookie dough. If you love mint and chocolate together, don’t sleep on these!
Peppermint and chocolate are absolutely two great tastes that taste great together, and if you know what I’m referencing, welcome to the ‘old enough not to care about calories’ club! These cookies are chunky and absolutely packed with deliciousness, and if you haven’t tried them before, you’re missing out!
Karlynn’s Recipe Notes
- Skill Level: These cookies are easy to make and an excellent treat!
- Total Time: You can have a batch of these cookies made in just 35 minutes!
- Variations: You can make these double chocolate mint-stuffed cookies by substituting the mint chocolate chips for milk or dark chocolate chips, or give these cookies a peppermint mocha twist with some instant coffee powder! For a little extra glam, consider rolling your cookie dough balls in sugar before baking them—colored sugars will make them look especially cute!
- Tools For This Recipe: You will need large baking trays, an electric hand mixer or stand mixer, and mixing bowls to make this recipe. If you want to keep your cookies consistent, consider investing in a cookie scoop to make your measurements more precise!
What You’ll Need for Ingredients
Peppermint Patties: I suggest using miniature peppermint patties for this recipe! York’s minis are perfect for this application! If your preferred peppermint chocolate comes in squares, just snap them in half and stack them before wrapping them in your chocolate cookie dough!
Cocoa Powder: If you have it on hand for other baking, don’t use “Dutch processed” cocoa powder in this recipe! Dutch processed baking powder has had its acid content neutralized, and the baking soda in this cookie dough needs the acidity of your regular, everyday cocoa powder to rise!
Mint Chocolate Chips: If you’re a mint chocolate lover, the addition of mint chocolate chips will give these cookies a real boost of deliciousness! If you’d like to tone it back a little, feel free to substitute them for an equivalent amount of dark or milk chocolate chips.
How To Make Double Mint Stuffed Chocolate Chip Cookies
This is a quick overview of the recipe. The full list of ingredients & complete step-by-step instructions are in the recipe card below.
- Preheat your oven to 350°F.
- Whisk the dry ingredients together in a large bowl, making sure that your cocoa isn’t lumpy and is well incorporated.
- In a separate bowl, cream together the butter and sugars until light-colored and fluffy, then add in the eggs one at a time, beating the mixture until fully combined after each addition. Add the vanilla. When fully incorporated, add the dry mixture into the wet a small amount at a time, beating into the wet mixture until well combined. Finally, with your mixer set to its lowest speed, incorporate the chocolate chips.
- Take a large tablespoon of batter and flatten it slightly in your palm. Place a peppermint patty in the center of the dough and top with another 1/2 tablespoon of dough, then round everything into a nicely dome-shaped cookie. Bake in the preheated oven for 15-17 minutes, or until the edges are set. Remove from the oven and allow to cool on the cookie sheets for one to two minutes before removing to a wire rack to finish cooling.
Karlynn’s Tips and Tricks for the Perfect Double Mint Stuffed Cookies
- Temp Talk: Make sure that your eggs and butter are at room temperature before you get baking! This will make sure that your butter, sugars, and eggs all whip together and combine into a nice, fluffy base for your cookies. An even coating of fat helps to coat the proteins in flour, minimizing gluten development and making your cookies turn out lighter.
- Chewy Delights: The key to making these the best they can be is to underbake them by just a little bit, since cocoa can make cookies turn out dry. Keep an eye on them and consider pulling them out of the oven when the edges of the cookies are set and crispy.
- Go Big: These cookies are going to take more dough than usual, around double what you would usually use to make a single cookie. Don’t be surprised if this recipe yields anywhere from 16 to 20 cookies depending on the size of the mint chocolate you’re embedding in the middle!
Storage Instructions
Once fully cooled, these cookies can be kept in an airtight container at room temperature for up to 4 days. For a perfect, ooey-gooey bite, just pop them in the microwave for 10-15 seconds to warm them up before enjoying!
Freezer: You can freeze portioned, patty-filled cookie dough for up to 3 months, just flash freeze them on a baking sheet for 30 minutes or more before transferring them to freezer bags or an airtight, freezer safe container. When you’re ready to bake them, you can put them straight into the oven from frozen, just add a few minutes to the indicated bake time.
More Delicious Cookie Recipes
- Looking for an indulgent stuffed cookie but not a huge fan of mint chocolate? Give my Nutella Stuffed Hazelnut Chocolate Chip Cookies a try for a delicious, rich, and decadent hazelnut chocolate delight!
- You can’t go wrong with sweet, creamy white chocolate and crunchy nuts in a chewy cookie! My Thick & Chewy White Chocolate Chip Macadamia Nut Cookies are definitely one of those love-at-first-bite experiences!
- If soft and chewy cookies aren’t your speed, but you still love that mint chocolate goodness, give my recipe for Crispy Mint Chocolate Cookies a try!
- Healthy options don’t have to be a slog! Give my Zucchini Oatmeal Chocolate Chip Cookies a try, and you’ll see just how delicious a little extra veggie goodness can be in baked good form!
I love big cookies! They always feel so indulgent, like a real treat. These cookies are real showstoppers, too, since they’re packed with whole mint chocolates and rich with mint chocolate chips! One bite and you’ll feel like you spent a veritable mint (see what I did there?) at a fancy coffee shop!
Give this recipe a try and let me know how it turned out for you in the comments below!
Happy Baking,
Karlynn
Double Mint Stuffed Chocolate Chip Cookies
Ingredients
- 1 cup butter
- ¾ cup white sugar
- ¾ cup brown sugar
- 2 large eggs
- 2 teaspoon vanilla
- 2 cups flour
- ⅔ cup cocoa
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 package Mint Chocolate Chips
- 20 miniature peppermint patties
Instructions
- Preheat your oven to 350°F.
- Whisk together the dry ingredients in a large bowl, making sure that the cocoa isn't lumpy and is well mixed in.
- In your mixing bowl, cream together the butter and sugars until light-colored and fluffy. Then add in your eggs, one at a time, beating them in completely after each addition. Add in the vanilla.
- Slowly add in the dry mixture little by little, beating into the wet mixture until it has all been added and mixed in thoroughly.
- Using the mixer on the lowest speed setting, add in the whole bag of chocolate chips and mix until they are just evenly through the dough.
- Take a large tablespoon of the batter and flatten it slightly on your palm. Take a peppermint patty and place on the dough. Top with another 1/2 tablespoon of dough and round out nicely into a dome shaped cookie (see pictures)
- Bake in the preheated oven for 15-17 minutes. Remember that the key to wonderful cookies is just under baking them by a minute or so and this is especially important with these cookies as the cocoa can dry things out. These will take longer than normal cookies due to their size. After a minute of so of cooling on the sheets, remove the cookies onto a rack to cool.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Lisa L says
Would love to make this recipe, but I can’t figure out how much cocoa to use, as there seems to be a glitch in the amount in the recipe.
Elizabeth Kendall says
Until Karlynn gets around to answering you, my Le Cordon Bleu training tells me about 2/3 cup cocoa.
Kara says
How much cocoa powder? (the recipe has some weird characters instead of a measurement.)
tubiemomma says
This recipe only makes about 20 cookies. :( They are undoubtedly awesome, but I was taking these somewhere and expected to have more than I did. I suppose it would also work to just make them much smaller using the “bite size” peppermint patties you can find in a bag now along with all the other bite size candy bar types. I think I will do that next time as eating one of these is like eating two cookies plus a piece of candy! Yikes!
Karlynn Johnston says
They taste even better!
Karlynn Johnston says
Ah, but the internet abounds with ugly stuffed cookies. Pet peeve. Lumpy, bumpy cookies just to say you “stuffed” something in them. I am picky, mine are beautiful for the eyes as well as the tastebuds.
vanillasugarblog says
I love how popular stuffed cookies have become in the food-blogging world
EVERYONE is making them
readinginks says
These look great!
Tanya Frewin says
Oh my… I need to make these. Right now.
Ebby Soo says
LOL!!