Oh, the holidays! Is there anything better than a kitchen filled with the smell of warm cookies? Every year, I kick off the season with “Sally’s Cookie Palooza,” and this year, these Peppermint Frosted Chocolate Cookies are stealing the show! They start with my absolute favorite chocolate cookie dough (seriously, I use it for everything!), but the peppermint frosting? Wow, that’s what makes ’em extra special. I’ve been baking for over 20 years, and trust me, this recipe is a keeper. You’ll be the star baker at every holiday gathering – I guarantee it!
Why You’ll Love This Peppermint Frosted Chocolate Cookies Recipe
Okay, so why this cookie recipe? Let me tell ya! These aren’t just any chocolate cookies. They’re festive, they’re easy (promise!), and everyone goes bonkers for them. Plus, you can totally make ’em your own. Seriously, what’s not to love?
Festive Flavors
Chocolate and peppermint? It’s like a holiday hug in every bite! The rich chocolate cookie with that cool, refreshing peppermint frosting… mmm! It just screams “Christmas,” doesn’t it?
Easy to Make
Don’t let the “frosted” part scare you! These cookies are surprisingly simple. I’ve broken down every step, so even if you’re a beginner baker, you’ll be whipping these up in no time. No fancy equipment needed, either!
Perfect for Sharing
These cookies are made for sharing! Wrap ’em up in a cute little box for a gift, bring ’em to a holiday party, or swap ’em at a cookie exchange. Trust me, you’ll be the most popular person there!
Ingredients for Peppermint Frosted Chocolate Cookies Recipe
Alright, let’s gather our goodies! Here’s what you’ll need to make these amazing cookies. I always measure everything before I start – makes life so much easier! For the cookies themselves, you’ll need: 1/2 cup (that’s 8 tablespoons, or 113g) of unsalted butter, softened (super important!). Then, 1/2 cup (100g) of granulated sugar and 1/2 cup (100g) of packed light or dark brown sugar (I prefer light!). Don’t forget 1 large egg, at room temperature, and a teaspoon each of pure vanilla extract and peppermint extract (the good stuff!). Next up is 1 cup (125g) of all-purpose flour, 2/3 cup (55g) of natural unsweetened cocoa powder, 1 teaspoon of baking soda, and just a pinch – 1/8 teaspoon – of salt. A tablespoon (15ml) of milk helps bring it all together, and finally, 1 cup (180g) of mini or regular semi-sweet chocolate chips. Phew! For the frosting, grab another 1/2 cup (8 Tbsp; 113g) of softened unsalted butter, 2 and 1/4 cups (270g) of confectioners’ sugar, 2 Tablespoons (30ml) of milk at room temperature, 1 teaspoon of pure vanilla extract, 1/2 teaspoon of peppermint extract, and a little salt to taste. Oh, and for the finishing touch, 1/3 cup (50g) of crushed candy canes. Got it all? Let’s bake!
How to Make Peppermint Frosted Chocolate Cookies Recipe: Step-by-Step
Okay, friends, let’s get baking! I’m going to walk you through this recipe step-by-step, so don’t worry, it’s gonna be a breeze. Just follow along, and you’ll have the most amazing peppermint frosted chocolate cookies before you know it!
Making the Chocolate Cookies
First, we’re making the cookies! Grab your mixer (or a sturdy bowl and a spoon if you’re feeling old-school!). Cream together that softened butter and both sugars until it’s light and fluffy – this usually takes a few minutes. Don’t rush it! This step is key for a good texture. Next, add the egg and both extracts (vanilla AND peppermint – yum!). Beat until everything’s nicely combined. In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Now, slowly add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Don’t overmix! Then, beat in the milk, followed by those glorious chocolate chips. Now, this is important: chill the dough for at least 3 hours (or even overnight!). Trust me, this is mandatory! The dough will be super sticky otherwise. When you’re ready to bake, let the dough sit at room temperature for about 10-20 minutes to soften slightly. Preheat your oven to 350°F (177°C). Scoop the dough into balls (I use a cookie scoop for even sizes), roll ’em gently, and place them on a baking sheet. Bake for 10-11 minutes. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a cooling rack to cool completely. And try not to eat them all right away! (Good luck with that, though!).
Preparing the Peppermint Buttercream Frosting
While the cookies are cooling, let’s whip up that peppermint buttercream frosting! In a large bowl, beat the softened butter until it’s nice and creamy. Add the confectioners’ sugar, milk, vanilla extract, and peppermint extract. Beat on low speed until the sugar is incorporated, then increase the speed to medium and beat until the frosting is smooth and fluffy. Now, give it a taste! Add a pinch of salt (seriously!) to balance the sweetness. You might be tempted to eat it with a spoon… I won’t judge!
Frosting and Garnishing Your Peppermint Frosted Chocolate Cookies Recipe
Okay, the moment we’ve all been waiting for! Once the cookies are completely cool, it’s time to frost ’em! Spread a generous layer of that peppermint buttercream frosting on top of each cookie. Then, sprinkle with those crushed candy canes for that extra festive touch! Aren’t they pretty? To store the cookies, cover them and keep them at room temperature for up to 1 day, or in the refrigerator for up to 1 week. But let’s be real, they probably won’t last that long!
Tips for the Best Peppermint Frosted Chocolate Cookies Recipe
Want bakery-worthy cookies? Of course, you do! Here are a few little secrets I’ve learned over the years. First, make sure your butter and egg are really at room temperature – it makes a huge difference! Also, be careful not to overmeasure your flour. Spoon it into the measuring cup instead of scooping (or even better, use a kitchen scale!). And to prevent those cookies from spreading too thin, make sure your baking sheets are cool before you put the dough on ’em. A little effort goes a long way!
Ingredient Notes and Substitutions for Peppermint Frosted Chocolate Cookies Recipe
Okay, let’s talk swaps! If you’re not a huge peppermint fan (gasp!), you can totally use almond extract instead of peppermint extract in the cookies and frosting. Or, if you can’t find crushed candy canes, just use some festive sprinkles! Easy peasy!
Frequently Asked Questions About This Peppermint Frosted Chocolate Cookies Recipe
Got questions? I’ve got answers! Here are a few of the most common things people ask me about these delicious cookies.
Can I use a different type of chocolate?
Absolutely! Dark chocolate chips would be amazing for a richer, more intense flavor. Or, if you’re feeling adventurous, try white chocolate chips! They’d add a lovely sweetness and a pretty contrast to the dark cocoa. Just use the same amount as the recipe calls for, and you’re good to go! It’s your peppermint frosted chocolate cookies recipe now, so have fun with it!
How long can I store these cookies?
Well, if you manage to resist eating them all in one sitting (which is a challenge, I know!), you can store these cookies at room temperature for up to 1 day. Just make sure they’re in an airtight container. For longer storage, pop ’em in the fridge for up to a week. They might be a little firmer straight from the fridge, but they’ll still taste delicious! I sometimes like them cold!
Can I freeze the cookie dough?
You betcha! Freezing cookie dough is a lifesaver, especially during the busy holiday season. Just scoop the dough into balls, place them on a baking sheet, and freeze until solid. Then, transfer the frozen dough balls to a freezer bag. When you’re ready to bake, just pop them straight into the oven (you might need to add a minute or two to the baking time). Boom! Freshly baked cookies whenever you want ’em!
Nutritional Information for Peppermint Frosted Chocolate Cookies Recipe
Okay, a quick note: nutrition info can vary a lot depending on the brands you use, so this is just an estimate! Don’t come yellin’ at me if it’s a little off, okay?
Rate This Peppermint Frosted Chocolate Cookies Recipe!
So, what’d you think? Did these cookies rock your world? I’d love to hear from you! Give the recipe a rating and leave a comment below. Happy baking!
Irresistible Peppermint Frosted Chocolate Cookies Recipe
- Prep Time: 3 hours 20 minutes
- Cook Time: 11 minutes
- Total Time: 3 hours 31 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delicious peppermint frosted chocolate cookies perfect for the holidays. Enjoy the combination of rich chocolate and refreshing peppermint in every bite.
Ingredients
- 1/2 cup (8 Tbsp; 113g) unsalted butter, softened
- 1/2 cup (100g) granulated sugar
- 1/2 cup (100g) packed light or dark brown sugar
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
- 1 teaspoon peppermint extract
- 1 cup (125g) all-purpose flour
- 2/3 cup (55g) natural unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/8 teaspoon salt
- 1 Tablespoon (15ml) milk
- 1 cup (180g) mini or regular semi-sweet chocolate chips
- 1/2 cup (8 Tbsp; 113g) unsalted butter, softened
- 2 and 1/4 cups (270g) confectioners’ sugar
- 2 Tablespoons (30ml) milk, at room temperature
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon peppermint extract
- salt, to taste
- 1/3 cup (50g) crushed candy canes
Instructions
- Make the cookies: Beat butter and sugars until fluffy.
- Add egg and extracts; beat until combined.
- Whisk dry ingredients; slowly add to wet ingredients.
- Beat in milk, then chocolate chips.
- Chill dough for at least 3 hours.
- Let dough sit at room temperature for 10-20 minutes.
- Preheat oven to 350°F (177°C).
- Scoop and roll dough into balls.
- Bake for 10-11 minutes.
- Cool cookies on baking sheet for 5 minutes, then transfer to a cooling rack.
- Make the buttercream: Beat butter until creamy.
- Add confectioners’ sugar, milk, and extracts. Beat until smooth.
- Frost the cookies: Top each cookie with frosting and garnish with crushed candy canes.
- Cover and store cookies at room temperature for up to 1 day or in the refrigerator for up to 1 week.
Notes
- Chilling the dough is mandatory.
- Cookie dough will be sticky.
- Frosting doesn’t dry completely.
Nutrition
- Serving Size: 1 cookie
- Calories: 250
- Sugar: 25g
- Sodium: 50mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
