Chocolate Peppermint Cookies
These decadent chocolate cookies are richly fudgy with deep cocoa flavor, studded with chunks of dark chocolate and white chocolate frosting, invigorating peppermint throughout. Each bite delivers the perfect holiday harmony of intense chocolate richness balanced by a refreshing minty finish that lingers delightfully on the palate.
Equipment
- stand or hand mixer
- mixing bowls
- baking sheet
- parchment paper
- cookie cooling rack
Ingredients
Cookies:
- 1 cup butter softened
- 1 cup packed brown sugar
- ½ cup granulated sugar
- 2 large eggs room temperature
- 1 teaspoons vanilla extract
- 2½ cups all-purpose flour
- ¾ cup baking cocoa
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 cup semisweet chocolate chips
White Chocolate Frosting
- ½ cup finely crushed peppermint candies or candy canes about 20–25 mini candy canes
- 1/2 cup white chocolate morsals
- 4 oz cream cheese room temperature
- 3 cups confectioners sugar
- 2-3 TBS milk
Instructions
- Preheat oven to 375°. Cream together butter and sugars until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. In a separate bowl, whisk flour, cocoa, salt and baking soda; gradually beat into creamed mixture. Stir in semisweet and bittersweet chocolate chips.
- Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Lightly press down on the top of each cookie. Bake until set, 8-10 minutes. Cool 2 minutes before removing to wire racks to cool completely.
- For frosting, melt white baking chips in a microwave; stir until smooth. In another bowl, beat cream cheese and confectioners’ sugar until smooth. Beat in melted chips. Add enough milk to reach desired consistency. Frost cookies; sprinkle with peppermint candies.