12 Days of Sugar – Day 12
These Peppermint Frosted Chocolate Cookies are the ideal cookie for the holiday season! Soft, chocolaty and topped with the most delicious peppermint buttercream. They are so festive!
Holy smokes we are on the final day of my 12 Days of Sugar and I honestly couldn’t be happier about it. I’m a little sugared out😂. These peppermint frosted chocolate cookies seemed like the perfect, festive treat to end this sugar craze with.
These cookies are soft, tender, fudgy and oh so good! They’re not overly sweet and the chocolate cookie topped with peppermint frosting is a winning combination. This cookie is simply dreamy!
This is a recipe that comes from my grandma. She always made these chocolate cookies, but frosted them with chocolate frosting. I decided they were the perfect cookie to throw some peppermint buttercream on top of, because why not?
These cookies aren’t super chocolaty, but the chocolate frosting always made the level of chocolate flavor, perfect. Since I went for peppermint frosting, I bumped up the chocolate in them slightly.
Be sure to sprinkle the tops with some extra crushed candy cane, the little bit of crunch combined with the creamy frosting is a little dreamy!
You could also pipe the frosting on top if you’re feeling extra fancy, but using a small icing spatula works just great too!
DON’T OVERBAKE THESE COOKIES!
You want these cookies to be puffy and still look slightly underbaked when you take these out of the oven. I found 9 minutes to be the perfect amount of time in my oven. Let them cool on the cookie sheet for just a minute or two before transferring them to a cooling rack.
Perfect for cookie exchanges, cookie trays, and your belly! Ho Ho Ho! 🙂
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Peppermint Frosted Chocolate Cookies
- Total Time: 20 minutes
- Yield: 13–15 cookies 1x
Description
These Peppermint Frosted Chocolate Cookies are the ideal cookie for the holiday season! Soft, chocolaty and topped with the most delicious peppermint buttercream. They are so festive! ♡
Ingredients
COOKIES:
- 1/2 cup butter
- 1 cup brown sugar
- 1 egg
- 2 teaspoons vanilla
- 3 oz. unsweetened chocolate, melted and cooled
- 3/4 cup sour cream
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 cups flour
Peppermint Buttercream Frosting:
- 1/2 cup butter, softened
- 2 cups powdered sugar
- 3 to 5 tablespoons of whipping cream or half & half (enough to get to the desired consistency)
- 1–2 drops of peppermint oil or 1/4 – 1/2 teaspoon peppermint extract
- Additional crushed candy cane
Instructions
- Preheat oven to 350°. Line a cookie sheet with parchment paper or silpat liner and set aside.
- In a medium bowl, cream together butter and sugar until light and fluffy. Add melted chocolate and mix well. Add the eggs and vanilla, mix well.
- Mix in the baking soda and salt. Add the 1/2 the flour alternately with the 1/2 sour cream and mix until just combined. Add the remaining flour and remaining sour cream and mix until well combined.
- Scoop into large balls and place on prepared cookie sheet. Bake 8 to 10 minutes (don’t overbake!). Let sit on cookie sheet for a couple minutes and then transfer to a cooling rack.
Frosting:
- In a large mixing bowl, mix butter until smooth and creamy, about 2 minutes.
- Add in the powdered sugar, peppermint oil and the cream and mix until smooth and creamy, scraping the sides of the bowl as necessary. Add more cream or half & half as needed to get the consistency you want). Continue mixing until frosting is smooth and creamy.
- Prep Time: 10 mins
- Cook Time: 10 mins
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