Junior Mints candy, stuffed inside of homemade, chewy chocolate chip cookies. This Junior Mints chocolate chip cookie recipe is perfect to make with leftover Halloween candy!
The flavor combo of chocolate and mint is a favorite of mine. One of my absolute favorite chocolate-mint desserts are chocolate mint cheesecake brownies. And because I love that combo so much, I hand out Junior Mints to the kids during Trick or Treat. Obviously, I’m not going to hand out candy that I don’t like, right? Geez, what would I do with any leftovers? Give them away?? That would be sensible…. totally not me. 😉
And this year, we only had 50 or so kids show up at the door, so rather than hide in my bedroom closet to devour all of the extras, I thought I would use them in an easy cookie recipe.
I love baking cookies because a basic made from scratch cookie recipe usually takes 2o to 25 minutes to make. These Junior Mints chocolate chip cookies are no exception. From start to finish, we’re talking 23 minutes, Gang. Even on the busiest of days, most of us can find that much time to bake up delicious, made from scratch cookies!
Look at those gooey, soft cookies! Yes, there is a smooshed cookie on top of the stack. I want you to see that dark chocolate and those Junior Mints in all of their melted glory! 🙂
One of the easiest parts of this recipe is that if you’re in a BIG hurry, you can make a semi-homemade dessert. Just use ready-to-bake cookie dough and it will save you an 15 extra minutes!
Junior Mints stuffed chocolate chip cookies are quick and easy to make, and delicious!
If you want to amp up the flavors in this recipe one more notch, make brown butter chocolate chip cookie dough. The nutty flavor of browned butter is something everyone should experience at least once in their lifetime!
Baking Tips for the Junior Mints Cookies:
- If you like thick cookies, take an extra 10 minutes (or more) to chill the dough before putting it onto the cookie sheet. This will keep the cookies from spreading during baking.
- Place the Junior Mints into the center of each ball of cookie dough. Otherwise, the Junior Mints may ooze out of the bottom of your cookies. Trust me… it happened to quite a few of the cookies in the first batch I made. The easiest way to get the candy into the center is by using a small cookie scoop or melon baller. Place a bit of dough into the scoop, put a Junior Mint on the top of it, and then scoop the rest of the dough over the candy.
- If you want to avoid the cookies from sticking to your cookie sheet, line the sheet with parchment paper sheets or a silicone baking mat.
If you make this Junior Mints stuffed cookies recipe, please leave a comment to let me know what you think of them!
Soft chewy chocolate chip cookies with Junior Mints candies stuffed inside.
For the Cookies
- 3 cups all-purpose flour, sifted
- 1 cup whole wheat flour*
- 1 Tablespoon baking soda
- 1 teaspoon salt
- 3/4 teaspoon cinnamon
- 1 cup unsalted butter
- 1/4 cup organic shortening**
- 3/4 cup granulated sugar
- 1 cup packed brown sugar, light or dark
- 2 tsp. vanilla extract
- 2 large eggs
- 1 egg yolk
- 1/2 cups bittersweet chocolate chips
- 48 Junior Mints candies
Heat oven to 365 F. or 355 F. for convection ovens
Line 2 cookie sheets or baking pans with parchment paper or silicone baking mats.
In a small bowl, whisk together flour, baking soda and salt; set aside. In the bowl of a stand mixer, or a large mixing bowl, cream together the butter, shortening, granulated sugar, brown sugar, and vanilla on high speed until creamy and combined, about 2 minutes.
Add eggs and yolk, one at a time, mixing well after each addition. Stir in flour mixture on low speed or by hand. To prevent dry, tough cookies, do not over mix. Stir in chocolate chips.
Use a cookie scoop to create balls of dough, placing a Junior Mint into the center of each ball. Space balls of dough evenly on the pan, at least 2 inches apart.
Bake for 10 to 11 minutes. Remove pans from oven and allow cookies to sit on pans for 2 minutes before transferring to wire racks to cool completely.
Flour - If you'd rather not use whole wheat flour, substitute an equal amount of all-purpose flour.
Shortening - If you'd rather not use shortening, substitute an equal amount of butter or coconut oil, but be aware that the consistency of the cookies will not be the same. They will spread more if all butter is used.
|Amount Per Serving||As Served|
|Calories 1763kcal Calories from fat 794|
|% Daily Value|
|Total Fat 88g||135%|
|Saturated Fat 48g||240%|
|Dietary Fiber 11g||44%|
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|Total Fat||Less than||65g|
|Sat Fat||Less than||25g|
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If you make this recipe, I'd love it if you'd share a photo and/or give your feedback over on my Facebook page, Cooking with Chef Bec!
Besides the Junior Mints cookies, you can use your leftover Halloween candy in these recipes:
Leftover Candy Brownies, from Tina’s Cookings.
Gluten Free Halloween Candy Cookies, from My Gluten-Free Kitchen.
Halloween Candy Dessert Pancakes, from Melanie Makes.