Peppermint Frosted Chocolate Cookies
Ingredients
The cookies
-
½
cup
unsalted butter, softened to room temperature
-
½
cup
granulated sugar
-
½
cup
packed light or dark brown sugar
-
1
large
egg, at room temperature
-
1
teaspoon
pure vanilla extract
-
1
teaspoon
peppermint extract
-
1
cup
all-purpose flour (spooned & leveled)
-
⅔
cup
natural unsweetened cocoa powder
-
1
teaspoon
baking soda
-
⅛
teaspoon
salt
-
1
tablespoon
milk (any kind, dairy or non)
-
1
cup
mini or regular semi-sweet chocolate chips
Peppermint buttercream & topping
-
½
cup
unsalted butter, softened to room temperature
-
2¼
cups
confectioners’ sugar
-
2
tablespoons
milk, at room temperature (dairy or nondairy)
-
1
teaspoon
pure vanilla extract
-
½
teaspoon
peppermint extract, or more to taste
-
to taste
salt
-
⅓
cup
crushed candy canes (about 3–4 large candy canes)
Instructions
- Beat the butter, granulated sugar, and brown sugar together until fluffy.
- Add the egg, vanilla extract, and peppermint extract, and mix until combined.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- Gradually mix the dry ingredients into the wet ingredients until combined.
- Beat in the milk and then the chocolate chips, then chill the dough for at least 3 hours.
- Allow the dough to sit at room temperature for 10-20 minutes before scooping.
- Preheat the oven to 350°F (177°C) and line baking sheets with parchment paper.
- Scoop and roll the dough into balls and place them on the baking sheets.
- Bake the cookies for 10-11 minutes until the edges are set and centers are soft.
- Cool the cookies for 5 minutes on the baking sheet before transferring to a cooling rack.
- For the frosting, beat the butter until creamy, then add the confectioners’ sugar, milk, vanilla extract, and peppermint extract.
- Frost the cooled cookies and garnish with crushed candy canes.
Nutrition Facts (estimated)
Servings
24 cookies
Calories
150
Total fat
7g
Total carbohydrates
22g
Total protein
1g
Sodium
150mg
Cholesterol
20mg
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