Peppermint Stuffed Chocolate Crinkle Cookies

Mary H.

Mary H. takes home the 2023 Holiday Cookie Recipe Contest’s Grand Prize. Her creation is the perfect combination of chocolate and peppermint, stuffed with a decadent peppermint cream cheese filling. Chopped peppermint candy canes add the perfect finishing touch! You won’t regret adding this to your holiday cookie spread.
2 hr 15 min Prep Time
15 min Cook Time
  • Prep Time: 2 hr 15 min
  • Cook Time: 15 min
  • Servings: 2 dozen

Servings: 2 dozen


  • Cookie

  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup granulated sugar
  • 2/3 cup light brown sugar, packed
  • 2 large eggs, room temperature
  • 3/4 teaspoon peppermint extract
  • 2 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • Peppermint Cheesecake Filling

  • 8 ounces cream cheese, softened
  • 2/3 cup powdered sugar, sifted
  • 1/2 teaspoon peppermint extract
  • Finishing Topping

  • 2/3 cup powdered sugar, sifted
  • 1/3 cup finely chopped peppermint candy canes


Step 1

To prepare cookie dough, cream butter and sugars in a large bowl with a mixer on medium speed. Beat until light and fluffy, about 4 minutes. Add eggs, one at a time, and extract; beat until smooth.

Step 2

Whisk together flour, cocoa, baking soda and salt. Add half the dry ingredients to the butter mixture. Beat on low to combine. Add remaining flour mixture; mix well to combine. (Dough will be stiff.) Cover and refrigerate at least 1 hour.

Step 3

Meanwhile, prepare filling. Beat cream cheese, powdered sugar, and extract in a medium bowl until smooth. Scoop into 24 dollops, about 1-1/2 teaspoons each, and place on a parchment-lined baking sheet. Freeze 1 hour.

Step 4

To form cookies, scoop 1 tablespoon dough. With thumb or greased rounded back of a 1-teaspoon measuring spoon, make an indentation. Place a scoop of frozen cream cheese in indentation. Cover cream cheese with another 1 tablespoon scoop of dough. Mold dough around cream cheese. Roll into a smooth ball. Generously roll cookie balls in powdered sugar. Place on a parchment-lined baking sheet; refrigerate 10 minutes.

Step 5

Preheat oven to 350°F. Place six cookie balls, about 3-1/2-inches apart on a large parchment-lined baking sheet. (Cookies will spread.) Bake 13 to 15 minutes until edges are set and center is slightly soft. While cookies are still hot, gently press peppermint candy pieces onto top, about 1/2 teaspoon per cookie. Transfer cookies to cooling rack to cool completely.

Step 6

Repeat with remaining dough balls, keeping dough refrigerated until ready to bake.