Flaky Peppermint Creme Filled Cookies

Flaky Peppermint Creme Filled Cookies

These cookies are exactly what they sound like – flaky cookies with peppermint creme filling. Yum!Β The outside cookie part is buttery and light and tastes just like puff pastry.Β  The inside is creamy, minty and fluffy. The two parts pair together perfectly to create a melt in your mouth cookie experience. πŸ™‚

These cookies were actually easier to make than I expected. I used mini Christmas cookie cutters to make them a little extra festive. I think I’d skip the candy cane cookie cutter next time though – I don’t know if you can tell from the pictures, but those ones were pretty messy. These were a lot of fun to make and entirely too easy to eat.

I used a sandwich bag to pipe the filling onto the cookie to speed up the process a little bit and it worked great. Mike wasn’t a huge fan of these but I absolutely loved them. The only problem I had was that I kept eatingΒ the ones I deemed too messy to give away. Β I have no willpower when it comes to cookies!

Flaky Peppermint Creme Filled Cookies

P.S. You can see all of my Christmas treat recipes from over the years at this Christmas Cookies tag. Enjoy! And, as always, let me know if you try any and how you liked them.

Flaky Peppermint Creme Filled Cookies

Yield: 5-6 dozen



  • 2 cups all purpose flour
  • 1/4 tsp salt
  • 1 cup cold butter, cubed
  • 1 pkg (8 oz) cream cheese, cubed

Creme Filling:

  • 2/3 cup butter, softened
  • 2/3 cup marshmallow creme
  • 1 1/2 cups confectioners' sugar
  • 1/2 tsp peppermint extract
  • 1 drop red food coloring (optional)


For the cookies:

  1. In a large bowl, combine flour and salt. Cut in cold butter and cream cheese until mixture resembles coarse crumbs. Shape into a disk, wrap in plastic wrap and refrigerate for 2 hours or until easy to handle.
  2. One a floured surface, roll dough to 1/2-in thickness. Cut with a floured 1 1/2-in cookie cutter. Place 2 in. apart on parchment lined baking sheets.
  3. Bake at 350 for 9-10 minutes, or until light golden brown. Remove to wire racks to cool completely.

For the creme filling:

  1. In a large bowl beat softened butter and marshmallow creme until light and fluffy. Gradually beat in confectioners' sugar. Beat in peppermint extract and drop of red food coloring, if using.
  2. Spread creme mixture on the bottoms of half of the cookies. Top with matching cookies. If desired, roll edges of cookies in crushed candy canes.

from Taste of Home, November 2011

12 Days of Christmas Treats

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  1. THE perfect holiday cookie. You are Cookie Queen!

  2. Perfectly awesome cookie…. πŸ™‚

  3. oh yum! i love the sound of these. πŸ™‚

  4. Megan I LOVE your Christmas cookie series. I use many of the recipes from last years countdown for my own Christmas baking too! Such great recipes and flavors πŸ™‚ These sound all too indulgent, almost like good pie crust with peppermint filling. I’m pretty sure that my self control won’t last that long and I’ll be making these this weekend. YUM!!! Thanks for sharing this unique and delicious recipe!

  5. I love when I’m lured in by the title – awesome! πŸ™‚ Wish I had some to munch on right now.

  6. I love cream cheese pastry dough for mini tarts and quiches. It’s so easy to work with and has such a great buttery, flaky texture. Never thought to use it for cookies though. Marvelous!

  7. That sounds so good, especially the minty filling.

  8. YUM! Beautiful colors, too!

  9. This may be a dumb question (I’m a baking amateur to say the least), but did you use a regular sized cookie cutter or mini cookie cutters for this recipe? Can’t wait to try it! Thanks for sharing!

  10. What a great idea for a cookie! They are so pretty, too.

  11. These look so cute!! I love how flaky the cookies look – like pie crust πŸ™‚ But that peppermint creme filling looks really yummy πŸ˜€

  12. I wanted to love these, but didn’t. I had the hardest time getting the dough to work out until I added some water to it. I hate pie crust, so perhaps that’s why I didn’t like them. This is the first cookie I’ve made of yours that I *haven’t* liked. I froze the filling to use in whoopie pies in a few weeks because that part was yummy. πŸ™‚

  13. Well, these looked awesome, but I gotta say I was kind of disappointed:( Maybe it was my technique but I’m not getting a “pastry” or “pie crust” taste. My cookies taste just like a biscuit, leaving me wanting bacon and eggs, instead of a sweet mint filling. I think I’ll just whip up some butter cookies to use the leftover filling with because the filling is great!

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