Chocolate Peppermint Cookies

Peppermint chocolate cookies are the cutest Holiday treat. They have a chewy chocolatey base with just a hint of peppermint in the frosting. You can top with peppermint pieces for extra peppermint crunch.

When you think of Christmas treats you often think of cookies. There is something about a variety of cookies around the Holidays that everyone seems to agree with. I love making at least 6-12 different cookies come Christmas as gifts for friends, family, teachers and just for me to enjoy. These peppermint chocolate cookies are sure to be a new favorite of yours if you haven’t tried them.

I know the combination of chocolate and mint can be controversial to some. My husband absolutely hates the taste of chocolate and mint but in my opinion it’s always been one of my favorites. I grew up eating York peppermint patties and mint chocolate chip ice cream. So when the Holidays hit I always love making these cookies to give away and keep a couple for myself.

This recipe is a variation of my chocolate chunk cookies. You could also use that cookie base to make a valentines cookie by topping them with strawberry frosting and chocolate drizzle. There are so many different ways you can use it but his might be my favorite.

Tools Needed

• Stand Mixer or Hand Whisk
• Measuring cups
• mixing bowl
• cookie scoop
• angled icing spatula or knife
• cooling rack
• cookie sheet
• parchment paper

Ingredients

• Chocolate Chunk Cookies:
• 1 1/4 cups AP flour
• 1/3 cup cocoa powder
• 1 stick butter softened
• 1/2 tsp baking soda
• 1 cup sugar
• 1/4 tsp salt
• 1 egg
• 4 ounces chocolate coarsely chopped
• 1 tsp vanilla extract
• White Chocolate Peppermint Frosting
• 4ounces white chocolate melted
• 1 stick butter softened
• 1 1/2 cups powdered sugar
• 2 tsp vanilla extract
• 1/4 tsp peppermint extract
• 1/4 tsp salt
• 2 tbsp heavy cream
• Crushed candy cane pieces

Step by Step Instructions

Cookie Directions
1. In a bowl whisk together flour, cocoa powder, baking soda and salt
2. In a bowl of a stand mixer cream together butter and sugar until light and fluffy. Turn the speed down and add egg and vanilla, beat again.
3. With the mixer on low add the flour mixture and mix until just combined. Then stir in the chocolate chunks.
4. Refrigerate the dough for at least 1 hour.
5. Scoop dough onto cookie sheet using a 1.5 tbsp scoop. Bake at 350 for 8-10 minutes.

Frosting Directions
1. Melted white chocolate in microwave or double boiler. Let sit for 10 minutes to cool before adding to frosting.
2. In a bowl fitted for a stand mixer cream butter. Turn mixer to low and add powdered sugar and mix together.
3. Stir in the cooked white chocolate, should take about 2 minutes. It is normal for some of the chocolate to have hardened. Scrap it all in and it will have a delicious chocolate chunk texture.
4. Add in the vanilla and peppermint extract.
5. Top with candy cane pieces. I bought a bottle of small pieces from target. I would suggest using softer peppermints.