Peppermint Frosted Chocolate Cookies Recipe
Soft chocolate cookies are topped with a cool swirl of peppermint buttercream frosting and crushed candy, making these Peppermint Frosted Chocolate Cookies a bright, flavorful addition to your holiday baking.
Servings: 12 -24
Calories: 581kcal
Ingredients
Cookies
- 3 cups all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/3 cup Dutch-process cocoa powder
- 1 1/2 cups sugar
- 1 cup (2 sticks) butter room temperature
- 2 large eggs
- 2 tablespoons heavy cream
- 1/2 tsp baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract
- 1/3 cup semi-sweet chocolate (I used half of a Ghirardelli baking bar) finely chopped
Peppermint Buttercream Frosting
- 2 1/2 cups powdered sugar
- 1/2 cup (1 stick) butter room temperature
- 2 Tbsp heavy cream
- pinch of salt
- 1/4 tsp vanilla extract
- 1/2 tsp peppermint extract
- 1-2 drops red food coloring
Garnishes
- peppermint candies
- baking chips
- sprinkles
Instructions
- In the bowl of a stand mixer, cream the butter and sugar until light and fluffy, about 2 minutes. Add the heavy cream, vanilla, and peppermint. With the mixing speed on low, add one egg, mix, then add the other.
- In a medium-sized mixing bowl, whisk together the flour, cocoa powders, baking powder, and salt. With the mixing speed on low, gradually add the dry ingredients, mixing until no flour/cocoa pockets remain. Add the chopped chocolate and mix until incorporated. Wrap the dough in plastic and place it in the refrigerator to chill for 1 hour.*
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Remove the cookie dough from the refrigerator and roll it out on a lightly floured surface to approximately ¼” thick. Cut into desired shapes, place onto a parchment-lined baking sheet, and bake for 8 to 10 minutes or until the edges are firm and the centers are soft and puffy. Remove from the oven and transfer to a wire rack to cool.
- While the cookies are cooling, prepare the frosting by beating all of the ingredients in the bowl of a stand mixer fitted with the whisk attachment for 2–3 minutes or until light and fluffy. Spread onto the cooled cookies and top with desired peppermint garnishes.
Notes
*The dough can be prepared ahead and chilled overnight.
STORE Chocolate Peppermint Frosted Cookies in an airtight container at room temperature for up to 3 days after frosting and decorating. If prepping ahead, refrigerate unfrosted cookies for up to 5 days or FREEZE them for up to 2 months. Layer parchment between cookies to keep them from sticking.
Frosting can also be made in advance and stored in the refrigerator for up to 5 days—bring it to room temperature before spreading. Thaw frozen cookies at room temperature and avoid microwaving once frosted to preserve texture and appearance.
Nutrition
Calories: 581kcal | Carbohydrates: 79g | Protein: 6g | Fat: 29g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 98mg | Sodium: 313mg | Potassium: 159mg | Fiber: 3g | Sugar: 52g | Vitamin A: 830IU | Vitamin C: 0.03mg | Calcium: 39mg | Iron: 3mg
