Name: Peppermint Frosted Chocolate Cookies Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 30 min
Ingredients: 1 ¾ cups all-purpose flour; ¾ cup unsweetened cocoa powder; 1 teaspoon baking soda; ½ teaspoon salt; 1 cup (2 sticks) unsalted butter, softened; ¾ cup brown sugar, packed; ¾ cup granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; ½ teaspoon peppermint extract; 2 cups powdered sugar; 2–3 tablespoons heavy cream (or milk, for a lighter version); ½ teaspoon peppermint extract; 12 cup crushed peppermint candies (or crushed candy canes ) for topping

Peppermint Frosted Chocolate Cookies Recipe is made with all-purpose flour, cocoa powder, baking soda, salt, unsalted butter, brown sugar, granulated sugar, eggs, vanilla extract, peppermint extract, powdered sugar, heavy cream, and crushed peppermint candies. This festive and heartwarming Peppermint Frosted Chocolate Cookies Recipe creates a holiday dessert that takes about 30 minutes to prepare and can serve up to 24 people.

Peppermint Frosted Chocolate Cookies Ingredients

For the Cookies:

1 ¾ cups all-purpose flour
¾ cup unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon salt
1 cup (2 sticks) unsalted butter, softened
¾ cup brown sugar, packed
¾ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
½ teaspoon peppermint extract

For the Frosting:

2 cups powdered sugar
2–3 tablespoons heavy cream (or milk, for a lighter version)
½ teaspoon peppermint extract
12 cup crushed peppermint candies (or crushed candy canes ) for topping

Peppermint Frosted Chocolate Cookies Instructions

Prep the oven Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper (so the cookies don’t stick).
Preheat the oven to 350°. In a medium bowl whisk together the flour, cocoa powder, baking soda and salt.
Cream the butter and sugars In a large mixing bowl cream the softened butter with brown sugar and granulated sugar until creamy and fluffy (about 2 – 3 minutes).
Eggs and flavoring Add each egg one at a time and then add vanilla extract and peppermint extract.
Combine wet and dry Gradually add the flour mixture to the wet mixture, stirring until just combined. Do not over mix – dough should be rich and soft.
Create the cookies Scoop tablespoon-sized portions of dough onto the prepared baking sheets about 2 inches apart.
Bake Bake for 8–10 minutes or until the edges are set but not completely set (no more soft in the middle than is normal). Allow to cool fully before icing.
Fill the Frosting In a medium mixing bowl combine powdered sugar, heavy cream, and peppermint extract until smooth and spreadable tighten and thin depending on desired consistency.
Frost and decorate Top each fully cooled cookie with frosting and top with very generous sprinkles of crushed peppermint candies for an extra festive touch.
Serve and enjoy Be sure to serve them hot to your loved ones, or let them cool so they can crackle.

Recipe tips

Chill the dough for extra flavor: If possible, the longer you let the cookie dough sit in the fridge the better, not only will it deepen the chocolate flavor but will also help the cookies hold their shape better.
Use good-quality cocoa powder: All the difference is that you use really rich cocoa. When I made these once with lighter cocoa they just weren’t as good – with the darker cocoa it makes them taste like a brownie just in cookies.
Keep the centers soft: Because the cookie should be outside of the oven in the middle when taken out of the oven not overcooked. They will continue to bake on the baking sheet and won’t get crisp anymore.

How To Store Peppermint Frosted Chocolate Cookies

Refrigerate: Cool the Peppermint Frosted Chocolate Cookies entirely. Then either cover the dish with plastic Wrap the cookies or place them in an airtight container and they can be stored in the refrigerator for up to 3–4 days.

Freeze: For extended storage, freeze the cookies first lay them in one layer on a baking sheet and freeze ’til solid. Then wrap them in tight aluminum foil and transfer put them into a freezer-safe bag or container. They should be frozen for up to 2 weeks months. When ready to enjoy thaw them overnight in the refrigerator or for a couple of hours at room temperature.

How To Reheat Leftover Peppermint Frosted Chocolate Cookies

In The Oven: Preheat the oven to 300°F (150°C). Place the leftover cookies on a baking sheet and cover them loosely with aluminum foil so that the frosting won’t melt too quickly. Warm for about 5–7 minutes or until just heated through and soft in the middle.
In The Microwave: Put 12 of a cookie on a microwave safe plate and cover them loosely with a microwave safe cover or wax paper and put in the microwave for 10–15 seconds on low power Do not over heat as the frosting can melt very fast.
In The Air Fryer: Preheat the air fryer to 300°F (150°C) and put the cookies on a single layer in the basket. Place in the basket for 2–3 minutes and check halfway through if the cookies are still soft enough to stick together.

What to serve Peppermint Frosted Chocolate Cookies

Peppermint Frosted Chocolate Cookies Recipe pairs well with a glass of cold milk, hot cocoa, warm tea, and a cup of coffee. It also can be served alongside vanilla ice cream, whipped cream, fresh berries, and a scoop of chocolate pudding for better savoring of the meal.

Frequently Asked Questions

How do I keep the cookies soft and chewy?

And the secret is to take them out of the oven when the center is still a little soft. They will finish cooking on the tray and continue baking as they cool off with that lovely chewy texture.

Can I use candy canes instead of peppermint candies?

Sure it works! You just need to make sure you smash the candy canes into small pieces so they are not as hard as you bite into the cookie.

Can I freeze these cookies with frosting on them?

No, but it ‘s better to freeze them on a tray first so the frosting hardens, and then store them in a container with parchment paper between layers so that no frosting sticks to them and they look pretty when thawed.

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