Mint-Filled Cookies Recipe
Mint-Filled Cookies Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
I tuck a peppermint patty inside these treats for a surprise. The first bite will melt in your mouth.—Karen Nielson, Saint George, UT
MAKES:
40 servings
TOTAL TIME:
Prep: 30 min. + chilling Bake: 10 min./batch + cooling
MAKES:
40 servings
TOTAL TIME:
Prep: 30 min. + chilling Bake: 10 min./batch + cooling

Ingredients

  • 1 cup butter, softened
  • 4 ounces cream cheese, softened
  • 1 cup sugar
  • 1/2 cup packed brown sugar
  • 2 large eggs
  • 1 tablespoon 2% milk
  • 1 teaspoon vanilla extract
  • 4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 40 chocolate-covered peppermint patties (1-1/2 inches), unwrapped
  • 3/4 cup semisweet chocolate chips
  • 1 tablespoon shortening

Directions

In a large bowl, cream butter, cream cheese and sugars until light and fluffy. Beat in eggs, milk and vanilla. In another bowl, whisk flour, baking soda and salt; gradually beat into butter mixture.
Divide dough in half. Shape each into a disk; wrap in plastic wrap. Refrigerate 30 minutes or until firm enough to roll.
Preheat oven to 400°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 3-in. round cookie cutter. Place a mint patty in center of each circle; fold dough over patty. Pinch to seal seams. Place on greased baking sheets, seam side down.
Bake 8-10 minutes or until cookies are golden brown. Remove from pans to wire racks to cool completely.
In a microwave, melt chocolate chips and shortening; stir until smooth. Drizzle over cookies. Refrigerate until set. Store in an airtight container in the refrigerator.
Freeze option: Transfer disks to a resealable plastic freezer bag; freeze. To use, thaw dough in refrigerator until soft enough to roll. Prepare, bake and decorate as directed. Yield: about 3 dozen.
Originally published as Mint-Filled Cookies in Cookies & Candies Bookazine 2015, p9

  • 1 cup butter, softened
  • 4 ounces cream cheese, softened
  • 1 cup sugar
  • 1/2 cup packed brown sugar
  • 2 large eggs
  • 1 tablespoon 2% milk
  • 1 teaspoon vanilla extract
  • 4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 40 chocolate-covered peppermint patties (1-1/2 inches), unwrapped
  • 3/4 cup semisweet chocolate chips
  • 1 tablespoon shortening
  1. In a large bowl, cream butter, cream cheese and sugars until light and fluffy. Beat in eggs, milk and vanilla. In another bowl, whisk flour, baking soda and salt; gradually beat into butter mixture.
  2. Divide dough in half. Shape each into a disk; wrap in plastic wrap. Refrigerate 30 minutes or until firm enough to roll.
  3. Preheat oven to 400°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 3-in. round cookie cutter. Place a mint patty in center of each circle; fold dough over patty. Pinch to seal seams. Place on greased baking sheets, seam side down.
  4. Bake 8-10 minutes or until cookies are golden brown. Remove from pans to wire racks to cool completely.
  5. In a microwave, melt chocolate chips and shortening; stir until smooth. Drizzle over cookies. Refrigerate until set. Store in an airtight container in the refrigerator.
  6. Freeze option: Transfer disks to a resealable plastic freezer bag; freeze. To use, thaw dough in refrigerator until soft enough to roll. Prepare, bake and decorate as directed. Yield: about 3 dozen.
Originally published as Mint-Filled Cookies in Cookies & Candies Bookazine 2015, p9

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forMint-Filled Cookies

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review