Peppermint Frosted Chocolate Cookies
User Reviews
5
Peppermint Frosted Chocolate Cookies
Description
The base consists of chocolate cookies made by creaming butter with sugars, then adding eggs, vanilla, cocoa powder, flour, baking soda, salt, and semi-sweet chocolate chips. The dough is scooped and baked just until set to maintain moistness and a soft texture. Light-colored baking sheets are recommended to prevent the bottoms from burning.
After cooling, the cookies are topped with a smooth frosting of butter, cream cheese, powdered sugar, and peppermint extract. The frosting's mint flavor adds a bright contrast to the rich cocoa notes. Finally, crushed candy canes or peppermint mints sprinkle over the top add texture and decorative flair.
The cookies should not be overbaked to preserve softness, and shaping the dough into neat rounds before baking helps maintain their form. These festive cookies make a good dessert or holiday gift.
Ingredients
Chocolate Cookies:
- 1 cup butter (softened)
- 1 cup sugar
- 3/4 cup brown sugar
- 2 large egg
- 1 teaspoon vanilla extract
- 1/2 cup cocoa powder unsweetened
- 2 1/3 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chocolate chips semi-sweet
Peppermint Frosting:
- 1/2 cup butter (softened)
- 8 ounce pkg. cream cheese (softened)
- 3 cups powdered sugar
- 1/4 to 1/2 teaspoon peppermint extract
Garnish:
- candy canes crushed
- peppermint butter mints optional, candy cane flavor
Instructions
- Preheat oven to 350 degrees. In a large mixing bowl, cream together butter, sugar, and brown sugar for 4 minutes, until light and fluffy. Scrape the sides of the bowl.
- Add eggs and vanilla and mix for 1 minute longer.
- Add cocoa powder, flour, baking soda, salt and mix just until combined. Fold in chocolate chips.
- Scoop the dough onto parchment paper lined, light-colored baking sheets, spaced at least two-inches apart. If you want flatter cookies, lightly press down on the cookies.
- Bake for 8-10 minutes. Do NOT overbake the cookies as they will continue to bake once they are removed from the oven. Set aside to cool.
Peppermint Frosting:
- In a mixing bowl, cream together butter and cream cheese for 2-3 minutes until light and fluffy. Add powdered sugar and peppermint extract. I suggest starting with 1/4 teaspoon and you can add more depending on preference. Mix for 1 minute longer.
- Spread the frosting on cooled chocolate cookies. Sprinkle with crushed candy canes. Cover and refrigerate until ready to serve.
Notes
- Avoid overbaking to keep cookies soft and chewy as they continue baking after removal from the oven.
- Use thick, light-colored baking sheets to bake the cookies evenly and prevent burning on the bottoms.
- If the cookies spread too much, gently reshape the edges with a spatula or glass while warm.
User Reviews
Overall Rating
5
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