Description
These soft and chewy Frosted Peppermint Chocolate Cookies are a delicious and festive treat for the holidays. Pepperminty buttercream and candy cane pieces take them over-the-top!
Ingredients
Chocolate Cookies
- 1 1/4 cups (163g) all-purpose flour (measured correctly)
- 1/2 cup (57g) natural unsweetened cocoa powder
- 1 tsp baking soda
- 1/4 tsp salt
- 3/4 cup (168g) unsalted butter, room temperature
- 1/2 cup (112g) packed light brown sugar
- 1/2 cup (104g) sugar
- 1 large egg
- 1 large egg yolk
- 1 tsp vanilla extract
Peppermint Buttercream
- 1/2 cup (112g) unsalted butter, room temperature
- 2 cups (230g) powdered sugar
- 1/2 tsp peppermint extract
- 1/4 tsp vanilla extract
- 1 tbsp (15ml) heavy cream
- Peppermint pieces
Instructions
- Preheat oven to 350°F (176°C). Line a baking sheet with a silicone baking mat or parchment paper.
- Combine the flour, cocoa powder, baking soda and salt in a medium sized bowl and set aside.
- Cream the butter and sugars together until light and fluffy, about 2-3 minutes.
- Add the egg and mix until well combined. Add the egg yolk and vanilla extract and mix until well combined.
- Add the dry ingredients and mix until well combined. Do not over mix.
- Scoop 2 tablespoon (30g) sized balls (I like to use a cookie scoop). Place the cookie dough balls on the lined cookie sheet. Bake for 8-10 minutes, or until the edges are just set and the centers just look done.
- Remove from the oven let cool for 3-4 minutes, then remove to a cooling rack to finish cooling.
- Once the cookies have cooled completely, make the buttercream. Add the butter to a mixer bowl and beat until smooth. Add the powdered sugar and mix until well combined. Add the peppermint extract, vanilla extract and cream and mix until well combined. Add additional cream, if needed.
- Spread frosting evenly on top of each cookie and add peppermint pieces. You’ll want to add the peppermint pieces just after adding the frosting, so that they stick. After the frosting sits for a bit, it will crust over and the pieces won’t stick anymore.
- Store cookies in an air-tight container. You can keep them at room temperature for up to 48 hours, then they should be refrigerated. Best if eaten within 4-5 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 236
- Sugar: 23.2 g
- Sodium: 99.9 mg
- Fat: 12.5 g
- Carbohydrates: 31.3 g
- Protein: 1.8 g
- Cholesterol: 49.4 mg
