Peppermint Custard-Stuffed Chocolate Cookies

filled cookies

Cookies get all kinds of delicious fillings these days, but our peppermint custard-filled cookies take it to the next level. These peppermint candy-topped chocolate cookies hide a wintry pastry cream flavored with both peppermint extract and soft peppermint candies. To streamline this process, feel free to make both the pastry cream and the cookie dough a day before baking.

Peppermint Custard-Stuffed Chocolate Cookies
Makes about 27 cookies
  • 1½ cups (340 grams) unsalted butter, softened
  • 2¼ cups (450 grams) granulated sugar
  • 3 large eggs (150 grams), room temperature
  • 1½ teaspoons (6 grams) peppermint extract
  • 4 cups (500 grams) all-purpose flour
  • 1 cup (85 grams) Dutch process cocoa powder, sifted
  • 4½ teaspoons (22.5 grams) baking powder
  • 1 teaspoon (3 grams) kosher salt
  • Peppermint Pastry Cream (recipe follows)
  • 2 tablespoons (30 grams) water
  • 1½ cups (270 grams) crushed soft peppermint candies
  1. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in peppermint extract.
  2. In a medium bowl, whisk together flour, cocoa, baking powder, and salt. With mixer on low speed, gradually add flour mixture to butter mixture, beating just until combined and stopping to scrape sides of bowl. Cover and refrigerate until dough doesn’t stick to your fingers when pinched, 30 to 45 minutes.
  3. Preheat oven to 350°F (180°C). Line 4 rimmed baking sheets with parchment paper.
  4. Using a 1½-tablespoon spring-loaded scoop, scoop dough (about 26 grams each), and roll into balls. Press balls into 2½-inch disks. Place 2 teaspoons (12 grams) Peppermint Pastry Cream in center of half of disks; cover with remaining disks, and crimp edges closed. Gently shape into balls, and place on prepared pans; gently press into 2¼-inch disks, pressing together any cracks in edges, if necessary. Brush tops of cookies with 2 tablespoons (30 grams) water; top with candies.
  5. Bake until edges are set and tops look dry, 12 to 14 minutes. (See Note.) Carefully top with any remaining candies. Let cool completely on pans.
If you need to bake the cookies in batches, refrigerate any disks that are waiting to be baked.

Peppermint Pastry Cream
  • 1½ cups (360 grams) whole milk
  • 6 tablespoons (72 grams) granulated sugar, divided
  • 3 large egg yolks (56 grams)
  • 3½ tablespoons (28 grams) cornstarch
  • ¼ teaspoon kosher salt
  • 2 tablespoons (16 grams) finely crushed soft peppermint candies
  • 1 tablespoon (14 grams) unsalted butter, softened
  • ½ teaspoon (2 grams) vanilla extract
  • ¼ teaspoon (1 gram) peppermint extract
  1. In a medium saucepan, heat milk and 3 tablespoons (36 grams) sugar over medium heat, stirring occasionally, until steaming. (Do not boil.)
  2. In a medium bowl, whisk together egg yolks, cornstarch, salt, and remaining 3 tablespoons (36 grams) sugar. Whisk hot milk mixture into egg yolk mixture. Return mixture to sauce pan, and bring to a boil, whisking constantly. Cook, whisking constantly, until cornstarch flavor has cooked out, 2 to 3 minutes. (Mixture will be thick.) Remove from heat, and strain through a fine-mesh sieve into a medium heatproof bowl. Stir in candies, butter, and extracts until completely combined. Cover with plastic wrap, pressing wrap directly onto surface of pastry cream to prevent a skin from forming. Refrigerate until completely cooled, 2 to 3 hours or up to overnight. Whisk smooth before using.
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