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!
Servings: 28 Medium sized Cookies
Calories:
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.