Peppermint Frosted Chocolate Cookies
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Peppermint Frosted Chocolate Cookies are the ideal cookies for the holiday season! So yummy!
These soft, fudgy double chocolate cookies are loaded with chocolate chips and frosted with a delicious creamy peppermint frosting and lots of peppermint crunch on top! Like these Candy Cane Frosted Cookies and this Peppermint Candy Brownie Trifle!
These soft chocolate cookies with peppermint frosting recipe are so decadent and festive, you won’t be able to resist the chocolate and peppermint flavor combination! Ahhhh-mazing!
They do not require chilling the dough, however, if your cookie dough is a little warm, you should refrigerate cookie dough already scooped for 15 – 3o minutes on a parchment lined baking sheet. If you wait to scoop the dough after it’s been chilled, it is hard to scoop, like hard ice cream. Then you’re ready to go!
As a rule of thumb, chilling dough always guarantees thicker cookies. To get the best texture and thick delicious cookies this is always a great tip!
As for the frosting, the creamy frosting on top is vanilla buttercream with the addition of peppermint extract with a heavy dose of crushed peppermint on top.
The crunch from the peppermint is so good with the creamy frosting and the soft, fudgy cookies! Absolutely dreamy!
Feel free to pipe the frosting on top, but I just use a small icing spatula
because these look pretty cool and home-made looking like grandma would make!
These cookies are the perfect addition for Santa’s milk and cookie addiction! Of course, don’t let Santa get all the glory!
Chocolate cookies with peppermint frosting is the perfect recipe for cookie exchanges, cookie trays, and in your belly! Ho Ho Ho! 🙂
Ingredients You Need for Chocolate Cookies
- all-purpose flour
- baking soda
- cornstarch
- salt
- unsweetened dutch-processed cocoa powder, I like using the Hershey’s Special Dark cocoa powder
- unsalted butter, softened
- granulated sugar
- brown sugar
- eggs
- vanilla extract
- chocolate chips of choice
Ingredients You Need for Peppermint Frosting
- unsalted butter, softened to room temperature
- powdered sugar
- salt
- vanilla extract
- peppermint extract
- heavy cream or milk
- crushed peppermint
How to Make Peppermint Frosted Chocolate Cookies
Soft Batch Chocolate Cookies
- Preheat oven to 350 degrees F. Line baking sheet with parchment paper.
- Whisk together flour, salt, baking powder and set aside.
- In a mixing bowl beat butter and sugar until light and fluffy. Then add cocoa powder and vanilla and mix until well combined, followed by the eggs and mix again.
- Add baking soda, cornstarch, salt, and 1 cup of flour and mix on low until combined. Add remaining flour and mix just until incorporated. Stir in the chips, but some some for the tops.
- Using a small (1.25 Tablespoons) cookie scoop, drop the cookie dough onto baking sheet Press down very slightly, if you prefer thinner cookies. Bake 8-10 minutes. 8 minutes for gooier. If making larger cookies, baker a few minutes more.
- Cookies should be starting to firm up but still soft in the middle. Cookies will look slightly underdone, but you want that soft and fudgy! Remove from the oven.
- After they have cooled a few minutes on baking sheet and transfer to a baking rack. Once cooled, frost.
Peppermint Frosting
- Using mixer beat butter for 2 minutes until creamy. Add powdered sugar, cream, salt, peppermint and vanilla extracts and beat for an additional 2 minutes until light and fluffy.
- Frost cookies and garnish with crushed peppermint and let frosting set.
- Cover and store cookies at room temperature for up to 1 day or in the refrigerator for up to 1 week.
These Peppermint Frosted Chocolate Cookies are so fun and easy to make! Bring on the chocolate cookies with peppermint frosting recipe now please!
Love Peppermint?
- Easy Peppermint Marshmallow Fudge
- Peppermint Sugar Cookie Bars
- 13 Holiday Peppermint Desserts
- Holiday White Chocolate Peppermint Cheesecake Mousse Pie
- Yummy Peppermint Chocolate Fudge Brownies
- Peppermint Crunch Marshmallow Brownies
- Triple Chocolate Mocha Peppermint Crunch Cookies
- Christmas Peppermint M&M Fudge Cookies
- Peppermint Tres Leches Cake
Soft Batch Chocolate Peppermint Cookies
Ingredients
Soft Batch Chocolate Cookies
- 2 ½ cups flour
- ½ teaspoon baking soda
- 1 heaping tablespoon cornstarch
- ¼ teaspoon salt
- ¾ cup unsweetened dutch-processed cocoa powder or special dark cocoa powder I like using the special dark cocoa powder
- 1 cup unsalted butter softened
- ¾ cup granulated sugar
- ¾ cup brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1-2 cups chocolate chips of choice
Peppermint Frosting
- ½ cup unsalted butter softened to room temperature
- 2-2 & ½ cups powdered sugar
- ⅛ teaspoon salt
- 1 teaspoon vanilla extract
- 1/4-1/2 teaspoon peppermint extract
- 2 tablespoons heavy cream or milk
- crushed peppermint to sprinkle on top can put some in frosting as well if desired
Instructions
Soft Batch Chocolate Cookies
- Preheat oven to 350 degrees F. Line baking sheet with parchment paper.
- Whisk together flour, salt, baking powder and set aside.
- In a mixing bowl beat butter and sugar until light and fluffy. Add cocoa powder and vanilla and mix until well combined, then add the eggs and mix again.
- Add baking soda, cornstarch, salt, and 1 cup of flour and mix on low until combined. Add remaining flour and mix just until incorporated. Fold in the chocolate chips until combined.
- Using a small (1.25 Tablespoons) cookie scoop, drop the cookie dough onto baking sheet Press down very slightly, if you prefer thinner cookies. Bake 8-10 minutes. 8 minutes for gooier. If making larger cookies, baker a few minutes more.
- Cookies should be starting to firm up but still soft in the middle. Cookies will look slightly underdone, but you want that soft and fudgy! Remove from the oven.
- After they have cooled a few minutes on baking sheet and transfer to a baking rack. Once cooled, frost.
Peppermint Frosting
- Using mixer beat butter for 2 minutes until creamy. Add powdered sugar, cream, salt, peppermint and vanilla extracts and beat for an additional 2 minutes until light and fluffy.
- Frost cookies and garnish with crushed peppermint and let frosting set.
- Cover and store cookies at room temperature for up to 1 day or in the refrigerator for up to 1 week.
Check out Top Baking ChocolaTess Recipes of 2017 for flashback favorite recipes!!
I took these to a Christmas Cookie Exchange. Only have 3 left as they were VERY popular! I assumed the baking powder in the directions is a typo and should be
SODA. Fix that asap. I added red food coloring to the frosting to make it pink. .tooka pic, no way to add that here.
Hi Donna, thank you so much for letting me know, it’s added in the recipe now at the very end of adding ingredients! Happy Holidays and enjoy!
When are the chocolate chips added in the recipe. Saw them listed in the ingredients.
OMG! These cookies are the BEST! So fudgy. Anytime I decide to bake, i go directly to thebakingchoclatess!!!!! Recipes are easy, and results are always exactly on mark.
Thank you
Thank you Ben!!
Chocolate and peppermint are one of my favourite holiday combinations, and these cookies look so delicious and festive!