You will fall in love with these Candy Cane Joe-Joe’s Stuffed Cookies! Rich chocolate cookies with a bright peppermint center make every bite an indulgent treat!
If you love the Trader Joe’s Candy Cane Joe Joe cookies then this recipe is for you! I wanted to create a fun and festive treat with one of my family’s favorite Trader Joe’s Holiday cookies! These Candy Cane Joe-Joe’s Stuffed Cookies combine smooth chocolate and minty peppermint for a fun and delicious holiday treat! All you have to do is make the cookie dough, wrap it in a Candy Cane Joe Joe and top with crushed candy canes or peppermints, then bake to perfection!
For more peppermint treats you have to check out my Mini Peppermint Cheesecakes, Peppermint Lofthouse Cookies, and Frosted Peppermint Brownies.
Table of Contents
Why We Love These Stuffed Cookies
- Combines chocolate and peppermint – a holiday classic.
- Kid-friendly, fun to make, and delicious.
- Two treats in one – a cookie within a cookie!
Recipe Ingredients
Brown Sugar – Adds moisture, making the cookies soft and chewy.
Vanilla Extract – Brings warmth and ties all the flavors together.
Crushed Candy Canes – Sprinkle on top before baking for festive color, crunch, and extra minty twist.
For a full list of ingredients and amounts, see the recipe card below.
Variations
Different Oreo Flavors – Use other Oreo flavors, like peanut butter, birthday cake, or chocolate hazelnut, instead of Candy Cane Joe Joe’s to create a new twist on the classic stuffed cookie.
Mint Chocolate Chips – Replace the Andes peppermint baking chips with mint chocolate chips for a subtler minty flavor.
How to Make Candy Cane Joe Joe’s Stuffed Cookies
Step 1: In the bowl of a stand mixer, combine the butter, sugars, and extracts. Beat until light and fluffy, about 2 minutes. With mixing speed on low, add the egg and mix until combined.
Step 2: In a medium mixing bowl, whisk together the flour, cocoa powder, baking soda, and salt. Alternate adding the dry ingredients and the milk, mixing until just combined.
Step 3: Place dough in the refrigerator and chill for 1 hour.*
Step 4: Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Line baking sheets with parchment paper or baking mats, and set aside.
Step 5: Using a standard-size cookie scoop (1.5 tbsp.), create balls of dough. Divide each ball in half and sandwich the Joe-Joes between so that half of the dough is on top and half is on the bottom. Pat to seal the cookie inside. Place on prepared cookie sheets and sprinkle with peppermint chips.
Step 6: Place in the oven to bake for 10-12 minutes. The cookies should be soft but the edges should be set. Remove from the oven and allow to cool for 3-4 minutes before transferring to a wire rack to cool completely.
Expert Tips
Pinch the Sides of the Dough to Seal – Pinch the sides of the dough around the Joe Joe to ensure it’s fully sealed inside, preventing any filling from leaking out during baking.
Use 25% Dough on Bottom, 75% on Top – For a flatter bottom and a fluffier top, place 25% of the dough on the bottom and the remaining 75% on top to cover the Joe Joe.
Use Chilled Dough for Chewier Cookies – Bake the cookie dough straight from the fridge for a thicker, chewier texture, as cold dough spreads less in the oven.
FAQs
To keep your cookies soft and chewy, slightly underbake them. Removing them when the edges are set and letting them finish on the baking tray works wonders!
Absolutely! You can substitute with other types of sandwich cookies or try a chocolate truffle or caramel candy as a fun variation.
Storage Information
STORE Candy Cane Joe Joe’s Stuffed Cookies in an airtight container at room temperature for up to 3 days. For longer storage, FREEZE in a single layer, then transfer to a freezer-safe container for up to 2 months.
To enjoy from frozen, REHEAT in a 300°F (150°C) oven for 3-5 minutes or let thaw at room temperature.
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Candy Cane Joe-Joe’s Stuffed Cookies Recipe
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Ingredients
- 1/2 cup butter - room temperature
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 tsp vanilla extract
- 1/2 tsp peppermint extract
- 1 egg
- 1 cup + 2 Tbsp all-purpose flour
- 1/2 cup + 2 Tbsp unsweetened cocoa powder
- 1 tsp baking soda
- 1/4 tsp salt
- 2 Tbsp milk
- 18 peppermint Joe-Joe's
- 1/3 cup Andes peppermint baking chips
Instructions
- In the bowl of a stand mixer, combine the butter, sugars, and extracts. Beat until light and fluffy, about 2 minutes. With mixing speed on low, add the egg and mix until combined.
- In a medium mixing bowl, whisk together the flour, cocoa powder, baking soda, and salt. Alternate adding the dry ingredients and the milk, mixing until just combined.
- Place dough in the refrigerator and chill for 1 hour.*
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Line baking sheets with parchment paper or baking mats, and set aside.
- Using a standard-size cookie scoop (1.5 tbsp.), create balls of dough. Divide each ball in half and sandwich the Joe-Joes between so that half of the dough is on top and half is on the bottom. Pat to seal the cookie inside. Place on prepared cookie sheets and sprinkle with peppermint chips.
- Place in the oven to bake for 10-12 minutes. The cookies should be soft but the edges should be set. Remove from the oven and allow to cool for 3-4 minutes before transferring to a wire rack to cool completely.
These tasted delicious with a gooey chocolate center and a cool mint flavor. This was a really fun cookie! 😊
Great recipes
These sound so good and I don’t even like peppermint!
Thanks Meriem!