Discover the joy of holiday baking with peppermint-frosted chocolate cookies. These are rich with extra soft centers and chewy edges. These cookies are perfect for all of your holiday get-togethers!
I can’t be trusted around cookies with frosting. At 46 years old, this is the sad truth I’ve had to accept. I’m a cookie monster of sorts, and those with frosting particularly tickle my fancy.
Some of my frosted creations include lemon, pumpkin, and even circus animal. Plus I love sandwich cookies, nom nom!
You’d be shocked at how fast I can decimate these frosted delights – and then just as quickly deny it was me who did it.
But I can’t help it.
Frosting adds an awesome texture to cookies as well as enhances the flavor. I will take a delicious cream cheese or buttercream with my baked goods, anytime.
Which brings me to these peppermint frosted chocolate cookies, my friends. I made this recipe for Christmas cookie exchanges, and it’s one of my new favorites!
These double chocolate cookies are rich and fudge-like with extra soft centers and chewy edges. They are frosted with a velvety buttercream frosting, and sprinkled with crushed candy canes.
They are the ultimate holiday cookie. I realize that is a bold statement. I stand by it!
I’m really excited to share the recipe with you and how you how they are made!
Here’s what you’re going to need for these peppermint frosted chocolate cookies.
Cookies
- 1/2 cup softened butter
- 3/4 cup brown sugar
- 1 teaspoon vanilla
- 1 egg
- 1/2 teaspoon baking powder
- 1 cup flour
- 1/4 cup unsweetened cocoa powder
- 1/2 cup melted chocolate chips
- 2 Tablespoons milk
Peppermint Frosting
- 1/3 cup room temperature butter
- 2 cups powdered sugar
- 2 – 3 Tablespoons whipping cream
- 1/4 teaspoon peppermint extract
- Crushed candy cane
Depending on the texture you would like for your icing, you might want to decrease the whipped cream. For thicker texture, use from 2 to 2 1/2 Tablespoons.
Keep these cookies in an airtight container at room temperature for a day, but they should really be refrigerated. You can keep them for up to a week in the fridge.
You can also freeze them in an airtight container for two to three months. When you bring them out of the freezer, let them rise to room temperature naturally as opposed to microwaving.
Get the printable recipe for these cookies below:
Peppermint Frosted Chocolate Cookies
These frosted peppermint cookies are rich and fudge-like with extra soft centers and chewy edges. They are perfect for all of your holiday get-togethers!
Ingredients
Cookies
- 1/2 cup of unsalted butter, room temp
- 3/4 cup brown sugar
- 1 teaspoon vanilla extract
- 1 egg
- 1/2 teaspoon baking powder
- 1 cup flour
- 1/4 cup unsweetened cocoa powder
- 1/2 cup melted chocolate chips
- 2 Tablespoons milk
Peppermint Frosting
- 1/3 cup unsalted butter, room temp
- 2 cups powdered sugar
- 2-3 Tablespoons whipping cream
- 1/4 teaspoon peppermint extract
- 1 candy cane, crushed
Instructions
Chocolate Cookies
- Preheat the oven to 350 degrees. Prepare a baking sheet with parchment paper.
- In a mixing bowl, beat the butter and brown sugar until well blended.
- Add an egg and the vanilla and mix until just blended.
- Slowly add the baking powder, flour, cocoa powder, and milk into your butter mixture. Mix only until combined.
- Melt the chocolate chips in the microwave in 20 second intervals, so you do not burn them. Fold the melted chocolate into the dough until just combined.
- Chill the dough for at least 1 hour, or longer if possible.
- Use a 2 tablespoon cookie scoop to place the batter on the prepared baking sheets. Flatten slightly.
- Bake for 12 to 14 minutes, or until set. Remove from the oven and let cool for five minutes. Transfer to wire racks.
Peppermint Buttercream Frosting
- In a bowl, beat your softened butter until soft and creamy.
- Add in 1 cup of powdered sugar and mix.
- Add in the peppermint extract, cream, and then the rest of the powdered sugar. Beat for a couple of minutes until smooth and creamy. Add more cream if needed.
- Put a dollop of buttercream frosting onto a cookie and spread with an offset spatula. Repeat with all the cookies.
- Sprinkle some crushed candy canes over the buttercream.
Notes
Depending on the texture you would like for the frosting, add less whipping cream. For thicker texture, use only 2 to 2 1/2 Tablespoons.
Nutrition Information:
Yield:
17Serving Size:
1 cookieAmount Per Serving: Calories: 235Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 38mgSodium: 25mgCarbohydrates: 31gFiber: 1gSugar: 24gProtein: 2g
If you enjoyed these cookies, I’d love for you to let me know what you think in the comments! I’d also love for you to check out these other cookies:
Brownie Chocolate Chip • Buckeye • Butterscotch Popcorn • Chocolate Chip Pudding • Chocolate Chip Sandwich • Chocolate Marshmallow • Chocolate Mint Sandwich • Chocolate Thumbprint • Christmas Butter • Christmas Linzer • Ginger Molasses • Heath Bar • Nutella Stuffed • Oatmeal Cream Pies • Peanut Butter Blossoms • Peanut Butter Cookie Cups • Red Velvet Thumbprint • Reese’s Pieces • Reindeer • Ritz S’mores • Rolo • Santa • Shortbread Tea • Snickers • Vanilla • White Chocolate Cranberry