Frosted Chocolate Cookie

Total Time: 3 hours, 20 minutes | Cook Time: 11 minutes | Makes: 24 cookies

Peppermint frosted chocolate cookies. Imagine biting into a rich, fudgy chocolate cookie topped with a velvety smooth peppermint frosting. The key to achieving their exquisite texture is a mandatory 2.5-hour chill in the refrigerator, allowing the flavors to meld and intensify, so be sure to plan ahead for this treat..

Ingredients Cookies

• 1/2 cup (8 Tbsp) unsalted butter, softened to room temperature

• 1/2 cup granulated sugar

• 1/2 cup packed light or dark brown sugar

• 1 large egg, at room temperature

• 1 teaspoon pure vanilla extract

• 1 teaspoon peppermint extract (optional but we like it without)

• 1 cup all-purpose flour

• 2/3 cup natural unsweetened cocoa powder

• 1 teaspoon baking soda

• 1/8 teaspoon salt

• 1 Tablespoon milk

• 1 cup (180g) mini or regular semi-sweet chocolate chips

Peppermint Buttercream

• 1/2 cup unsalted butter, softened to room temperature

• 2 and 1/4 cups confectioners’ sugar

• 2 Tablespoons heavy cream, half-and-half, or whole milk, at room temperature

• 1 teaspoon pure vanilla extract

• 1/2 teaspoon peppermint extract, or more to taste salt, to taste

On Top:

• 1/3 cup (50g) crushed candy canes (about 3–4 large candy canes)

Instructions

Make the cookies:

1. In a large bowl using a handheld or stand mixer fitted with a paddle, beat the butter, granulated sugar, and brown sugar together on medium high speed until fluffy, about 2-3 minutes. Add the egg and vanilla extract, and then beat on high speed until combined. Scrape down the the bowl as needed.

2. In a separate bowl, whisk the flour, cocoa powder, baking soda and salt together until combined. While the mixer running on low speed, pour into the wet ingredients. Beat on low until combined. The dough will be thick. Switch to high speed and beat in the milk, then the chocolate chips. The cookie dough will be sticky. Cover dough tightly and chill in the refrigerator for at least 2.5 hours and up to 3 days. Chilling is highly recommended

3. Remove cookie dough from the refrigerator and allow to sit at room temperature for 10-15 minutes.

4. Preheat oven to 350°F. Line large baking sheets with parchment paper or silicone baking mats. Set aside.

5. Scoop and roll dough, about 1 Tablespoon of dough each, into balls. Arrange 2-3 inches apart on the baking sheets.

6. Bake the cookies for 10-11 minutes or until the edges appear set and the centers still look soft. Tip: Check cookies at 8-9 minutes, remove them from the oven and lightly bang the baking sheet on the counter 2-3x if they are not spreading out . Return to the oven to continue baking.

7. Cool cookies for 4 minutes on the sheet, and then transfer to a cooling rack.

Make the buttercream: With a handheld or stand mixer fitted with a whisk attachment, beat the butter on medium speed until creamy, about 2 minutes. Add confectioners’ sugar, heavy cream/milk, vanilla extract, and peppermint extract. Beat on low speed for 30 seconds, then increase to high speed and beat for 2 full minutes. Taste. TIP: add a pinch of salt if frosting is too sweet. I usually add a little less than 1/8 teaspoon. And, if you want beat in another drop of peppermint extract.

Frost the cookies: Top each cookie with frosting. Top frosting with crushed candy canes.

Cover and store cookies at room temperature for up to 1 day or in the refrigerator for up to 1 week.