Katie Lee shares Double Chocolate Chip Cookies Stuffed with Chocolate Peppermint Candies, as seen on Food Network's The Kitchen
Recipe courtesy of The Kitchen

Double Chocolate Peppermint Cookies

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  • Level: Easy
  • Total: 2 hr 5 min (includes freezing time)
  • Active: 15 min
  • Yield: 12 cookies



  1. Unwrap the chocolate mints, place on a plate and freeze for 1 hour.
  2. Preheat the oven to 350 degrees F and line 2 baking sheets with parchment paper.
  3. Prepare the cookie mix according to package instructions and chill in the fridge, about 10 minutes. Slightly dampen hands with cool water and wrap each chocolate mint in a heaping tablespoon of cookie dough, topping with enough dough to cover completely. Shape into a disc. Place 6 cookies on each baking sheet spaced about 2 1/2 inches apart, and chill in the freezer for 15 minutes.
  4. Bake the cookies until the edges are crispy and centers look soft, about 20 minutes. Allow the cookies to cool on the baking sheet for 2 minutes before moving to a plate, then serve immediately.