Chocolate Cookies with Peppermint Frosting
Indulge in the classic holiday combo of rich chocolate and cool peppermint with a batch of Chocolate Cookies with Peppermint Frosting. Sprinkling crushed candy canes over the white buttercream frosting adds a festive finishing touch.
Makes: 36 cookies and 2 cups frosting
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 3 hours 30 minutes
Recipe Created By: Tara Rochford
Featured In: My Indiana Home
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 3 hours 30 minutes
Recipe Created By: Tara Rochford
Featured In: My Indiana Home
Ingredients
Cookies:
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 cup granulated sugar
- ¾ cup brown sugar, packed
- 2 eggs, room temperature
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking soda
- ⅛ teaspoon salt
- 1 tablespoon milk
- 1 cup mini semisweet chocolate chips
Peppermint Buttercream Frosting:
- ½ cup (1 stick) unsalted butter, room temperature
- 2 ¼ cups powdered sugar
- 2 tablespoons milk, room temperature
- 1 teaspoon vanilla extract
- ½ teaspoon peppermint extract
- 1 pinch salt
- ¼ cup crushed candy canes
Instructions
- In a large bowl, use a hand or stand mixer fitted with the paddle attachment to cream together the butter and both sugars on medium speed until light and fluffy, about 2 to 3 minutes, scraping down the sides as needed.
- Add the eggs and vanilla and mix on high speed until combined.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda and salt. Turn the mixer on low speed and slowly add the dry ingredients to the wet ingredients, mixing until just combined.
- Increase speed to high and beat in the milk until combined. The dough will be sticky. Cover bowl and chill dough in the refrigerator for at least 3 hours or up to overnight.
- Once dough is chilled, remove from refrigerator and allow to sit at room temperature for about 10 minutes. Meanwhile, preheat oven to 350 degrees and line two baking sheets with parchment paper or a silicone baking mat.
- Scoop dough into tablespoon-sized balls and place onto prepared baking sheets spaced about 2 to 3 inches apart. You may need to clean your hands after shaping every few balls because the dough is very sticky.
- Bake cookies in batches 1 baking sheet at a time for 10 to 11 minutes per batch, until edges look dry while the center remains soft. Allow cookies to cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely.
- While cookies cool, prepare the frosting. In a large bowl, use a hand or stand mixer fitted with the paddle attachment to beat the butter on medium speed for about 2 minutes until very creamy. Add powdered sugar, milk, vanilla and peppermint extracts, and salt. Beat on low speed until combined, then increase speed to high and continue beating for 2 minutes. Taste frosting and add more peppermint extract for a stronger peppermint flavor, if desired.
- Spread a thin layer of frosting over the cooled cookies and sprinkle with crushed candy canes before serving.
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