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Three of the finished peppermint chocolate cookies recipe on a plate.
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Peppermint Chocolate Cookies

Few cookie combinations evoke the spirit of the holidays quite like the blend of peppermint and chocolate. These delectable soft and chewy peppermint chocolate cookies will tantalize your taste buds.
Prep Time20 minutes
Cook Time24 minutes
Cooling Time1 hour
Total Time1 hour 44 minutes
Course: Dessert
Cuisine: American
Keyword: Christmas cookies, peppermint
Servings: 17 people
Calories: 247kcal
Author: An Easy Budget Recipes Original!
Cost: $5.15

Equipment

  • stand mixer
  • Measuring cups and spoons
  • baking sheets
  • wire racks
  • Microwave-safe bowl
  • 2 Tablespoon Cookie scoop

Ingredients

CHOCOLATE COOKIES:

  • ½ cup of softened Butter
  • ¾ cup of Brown sugar
  • 1 teaspoon of Vanilla
  • 1 Egg
  • ½ teaspoon of Baking powder
  • 1 cup of Flour
  • ¼ cup of unsweetened Cocoa powder
  • ½ cup of Melted chocolate chips
  • 2 Tablespoons of milk

PEPPERMINT FROSTING:

  • ⅓ cup butter softened
  • 2 cups Powdered sugar
  • 2 - 3 Tablespoons of Whipping cream
  • ¼ teaspoon Peppermint extract
  • 1 candy cane crushed
US Customary - Metric

Instructions

PREP OVEN AND BAKING SHEETS:

  • Adjust the oven rack to the middle position.
  • Preheat the oven to 350°F.
  • Line baking sheets with parchment paper or silicone baking mats.

MAKE COOKIE DOUGH:

  • In a large bowl, beat the butter and sugar until creamed.
  • Melt the chocolate in the microwave in 20-second intervals.
  • Add the vanilla, baking powder, egg, flour, cocoa, milk, and melted chocolate into the butter mixture.
  • Beat until combined.

SCOOP AND BAKE COOKIES:

  • Use a 2-tablespoon cookie scoop to scoop the batter on the prepared baking sheets.
  • Flatten the cookie dough mounds slightly.
  • Bake one cookie sheet at a time for 12 to 14 minutes or until set.
  • Cool the cookies on the baking sheets for 5 minutes and transfer them to a wire rack to cool completely.

MAKE PEPPERMINT BUTTERCREAM FROSTING:

  • In a large bowl, beat softened butter until creamy.
  • Add in 1 cup of powdered sugar, then peppermint extract, milk, and then the rest of the powdered sugar.
  • Beat for a couple of minutes until smooth and creamy.

TO FINISH:

  • Add the buttercream frosting into a piping bag, and make swirls on top of the cookie.
  • Sprinkle with crushed candy canes.

Notes

If you want the buttercream to be smoother, add in more whipping cream little by little until you get the texture you desire.

Nutrition

Serving: 1cookie | Calories: 247kcal | Carbohydrates: 35g | Protein: 1g | Fat: 12g | Saturated Fat: 8g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 36mg | Sodium: 92mg | Potassium: 69mg | Fiber: 1g | Sugar: 27g | Vitamin A: 318IU | Vitamin C: 0.01mg | Calcium: 28mg | Iron: 1mg