5 from 1 vote

Chocolate Peppermint Lava Cookies are the ultimate Christmas sweet treat! This easy recipe combines a rich chocolate cookie with a creamy peppermint filling. Best served warm!

chocolate peppermint lava cookies stacked on a baking rack

Alright - there's a little bit of a requirement if you make today's Christmas cookies.

They absolutely, positively must be served warm.

I can't even tell you how ooey gooey these Chocolate Peppermint Lava Cookies are. Imagine a super rich chocolate cookie with a kind of fresh, creamy center. Think of a York Peppermint Patty, but so much better. Grab a big glass of milk and Santa's absolutely set! 🙂

chocolate peppermint lava cookies stacked on a baking rack

Don't like peppermint? You can totally skip the extract and candy and still make a super yummy cream-filled cookie. You could even add in different flavors if the chocolate/peppermint combo just isn't your speed. We made a couple of peanut butter ones as well with this batch - they're great too! Making this a double whammy of chocolate cookie and chocolate filling would be so delicious. Use your imagination - this recipe could be made with so many different variations.

holding a cookie missing a bite

Check out the recipe in the card at the bottom of the post.

xo, Leslie; signature for end of the blog post.

Chocolate Peppermint Lava Cookies

Chocolate Peppermint Lava Cookies are the ultimate Christmas sweet treat! This easy recipe combines rich chocolate cookie with creamy peppermint filling. Best served warm/hot!
5 from 1 vote

Affiliate links used.

Prep Time 20 minutes
Cook Time 14 minutes
Total Time 34 minutes
Course Dessert
Cuisine American
Servings 2 dozen


For the Chocolate Cookies...

For the Peppermint Filling...


  • Preheat oven to 375 degrees.
  • In a medium bowl, mix together flour, baking soda, cocoa powder, and salt. Set aside.
  • In a large bowl, cream together butter and sugars. Mix in vanilla and eggs. Slowly pour the dry ingredients in (about ½ cup at a time) and mix just until blended. Place cookie dough in the fridge.
  • For the filling, mix together cream cheese, powdered sugar, and peppermint extract for the filling. Fold in crushed peppermints. Place mixture in the fridge and let both filling and dough chill for 30 minutes to an hour.
  • Take dough and form into 2" discs on a cookie sheet. Spoon filling onto a disc to cover about half of the cookie. Place another disc on top (like a sandwich) and gently press edges together so that no filling is showing. Place balls 2-3" apart on a greased cookie sheet.
  • Bake at 375 degrees for 12-14 minutes, until dough no longer looks wet and tops start to brown.
  • Serve warm.
Tried this recipe?Rate it in the comments below!

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  1. K McGuire says:

    How much butter for this recipe? It just says "2 butter".
    And how thick should the 2" circles be?

    1. Leslie Lambert says:

      Yes, it's sticks! I updated that in the recipe. I would recommend making the circles about a half inch thick.