Frosted Chocolate Peppermint Cookies
This post may contain affiliate links. See site Terms here.
These Frosted Chocolate Peppermint Cookies are chewy & fudgy with just a little peppermint – topped with the creamiest chocolate frosting.
My family loves Christmas desserts – especially my Chocolate Peppermint Cookies dipped in White Chocolate. But this year I wanted to create a new cookie that didn’t have white chocolate, but still incorporated the flavors of chocolate and peppermint. I know there are a lot of people who don’t love white chocolate – if that is you, then you need to try these Frosted Chocolate Peppermint Cookies!
The chocolate cookie is chewy and fudgy, with just a little peppermint, so it’s not too overpowering (no toothpaste flavor here!). And the frosting? Don’t get me started on this chocolate fudge frosting! It is chocolatey and smooth, with just enough cocoa in it. Best part of these cookies is they are topped with soft peppermint butter mints which are about 100 times better than candy canes! We love this Bob’s brand of the soft peppermints. Brach’s also makes a soft peppermint, and there are several other varieties available on Amazon here. Search for soft peppermint puffs.
If you need to bring cookies to a get-together or cookie exchange, or just want to make cookies as neighbor gifts for the holidays, these are the perfect recipe. They are such a hit at my house, my kids are already asking me to make more.
One of the best parts of this frosted chocolate cookie recipe, is how simple the ingredients are – most of these should be found in your pantry already: butter, sugar, flour, cocoa powder, eggs – hopefully things you have on hand. The two ingredients you may need to buy are these soft peppermints and the peppermint extract.
Frosted Chocolate Peppermint Cookies
Ingredients
Chocolate Peppermint Cookies
- 1 cup unsalted butter
- 1½ cups white sugar
- 2 eggs
- 2 teaspoons vanilla
- 1/8 teaspoon peppermint extract
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 2 teaspoons cornstartch
- 2 cups white flour
- 1/2 cup cocoa powder
- 2 cups chocolate chips (I like semisweet in this cookie but you can use any kind)
Chocolate Fudge Frosting
- 1/2 cup unsalted butter, melted (1 stick)
- 2/3 cup cocoa powder
- 4-5 cups powdered sugar
- 3-5 tablespoons milk or heavy cream
- 1 teaspoon vanilla extract
For Topping
- Peppermint Puff Butter Mints (or you can use Crushed Candy Canes if you don't have soft peppermints)
Instructions
Chocolate Peppermint Cookies
- Cream butter and sugar in a stand mixer with paddle attachment (or with hand beaters). Add eggs and extracts. Cream until incorporated.
- Combine dry ingredients separately.
- Slowly add combined dry ingredients, then chocolate chips.
- Scoop dough using 2-3 tbsp. cookie scoops onto a large baking sheet. Place in freezer for at least 20 minutes to set dough.
- Preheat oven to 350°F.
- Remove from freezer and bake on a cookie sheet lined with parchment paper or a silicone mat, in preheated 350 degree oven for about 8 minutes. (Larger cookies will take 1-2 minutes longer.)Look for the tops to be rounded and the top to be set – the inside will be gooey still but if the tops and edges look set it's done. Place cookie sheet on stove top to rest.
- You can use a wide jar or circular biscuit cutter to help the cookies get a more perfect circular shape, if desired. Get a jar or other round object that is bigger than your baked cookie. As soon as it comes out of the oven place the jar over the cookie and swirl it in a circular motion on the parchment paper, to get a perfect round shape. This only works while the cookie is still warm.
- Once out of oven, leave on baking sheet for 10-20 minutes until cookie sets. Chilling the dough means the edges will be well cooked but the inside will be soft. This tastes great but you need to be careful to set the cookie before moving it, so it doesn't break.
- Once they’ve set, chill for at least 20 minutes in fridge (or freezer) on a baking sheet, before frosting.
Chocolate Fudge Frosting
- Melt butter. Pour into bowl of stand mixer or large bowl.
- Using a paddle attachment on a stand mixer, or a handheld mixer, mix cocoa powder with butter until well combined.
- Slowly add powdered sugar, alternating with a 1-2 tbsp. of milk at a time. Keep mixing well until frosting starts to come together. Continue alternating milk and powdered sugar until you reach your desired consistency.
- Add vanilla extract. Mix to incorporate.
- Frost chilled cookies and top with peppermint candies. Store at room temperature, in an airtight container.
This cookies will be a favorite part of your holiday baking – I hope you get a chance to try them. Be sure to let me know if you make these Frosted Chocolate Peppermint Cookies and tag me @plumstreetcollective on Instagram. Happy Holiday Baking!
