Peppermint Chocolate Cookies
December 23, 2014
2 Comments
Merry almost Christmas everyone! I’m sharing one more dessert bursting with holiday flavors before Christmas! Tis the season for peppermint-chocolate flavored everything. And homemade cookies! These cookies are a win-win guaranteed to wow family members and Santa alike 🙂
The cookies are super-simple to make. You just sift the dry ingredients together, cream the wet ingredients together, and then gently combine. Stir in some chocolate chips and voila! Yummy cookie dough 🙂
The buttercream frosting whips up in minutes and the infusion of peppermint extract makes it taste super refreshing and super easy to eat-too-much-of. I included a double batch so each little cookie can have a thick layer of frosting!
Make these cookies festive by topping them off with crushed candy canes! You can either crush the candy canes yourself, using a rolling pin and a Ziploc bag or buy the pre-crushed ones
Peppermint Chocolate Cookies
Ingredients
Cookies
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1 cup flour
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½ cup unsweetened cocoa powder
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1 teaspoon baking soda
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1/8 teaspoon salt
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½ cup butter softened
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½ cup sugar
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½ cup brown sugar
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1 egg
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2 teaspoons peppermint extract
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1 teaspoon vanilla
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splash of milk
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1 cup chocolate chips
Frosting
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1 cup butter softened
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3 cups powdered sugar sifted (measure before sifting)
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4 teaspoons peppermint extract
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2 teaspoons vanilla extract
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pinch of salt
Topping
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Crushed candy canes
Instructions
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Sift together flour, cocoa powder, baking soda, and salt. Set aside.
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In a large bowl use a stand mixer or electric handheld mixer to cream butter on medium speed, about 1 minute. Add white and brown sugar and continue to cream until light and fluffy. Beat in egg until blended. Add peppermint and vanilla extract.
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With the mixer on low, gradually stir in dry ingredients until just combined. Stir in milk and chocolate chips. Let dough chill for at least 30 minutes in frig.
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Once dough is chilled, preheat oven to 350 degrees F. Form dough balls with about 2 tablespoons of batter. Arrange on cookie sheet with about 2 inches between each cookie. Bake until edges of cookies are just set, middle will still be a little undercooked, about 10 minutes. Let rest on cookie sheet for 5 minutes, then cool completely on a wire rack.
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Once cookies are cool, prepare the frosting. Beat softened butter on medium speed with a stand mixer or electric mixer until smooth and creamy, about 3 minutes. Add powdered sugar, vanilla extract, peppermint extract, and a pinch of salt and beat on high until frosting is fluffy, about 1-3 minutes, scraping down sides when necessary. Once frosting has reached desired consistency add more peppermint extract and/or salt to taste if necessary.
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Frost cookies, either with by piping on with a frosting bag or spreading on with a knife. Sprinkle with crushed candy canes and serve!
Zaza
Wow, these cookies are perfect for Christmas!
Karen
Thanks Zaza!!! Happy New Year! 🙂