Soft Batch Chocolate Peppermint Cookies
These soft, fudgy rich double chocolate cookies are loaded with chocolate chips and frosted with a delicious creamy peppermint frosting with peppermint crunch on top!
Prep Time10 minutes mins
Cook Time12 minutes mins
Course: Dessert
Cuisine: American
Diet: Vegan
Keyword: chocolate, chocolate cookies, christmas cookies, cookies, fudgy cookies, mint chip, soft batch cookies
Servings: 28 Medium sized Cookies
Calories:
Author: Kim Lange
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
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.