Chocolate Peppermint Cookies

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A chewy chocolate cookie topped with fluffy peppermint frosting--not to mention the crushed candy canes and chocolate drizzle--make these cookies a refreshing and addictive Christmas cookie.  This is definitely one recipe that you need to try this holiday season!

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• Questions
• How to Make
• Pro Tips
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Questions

What are chocolate peppermint cookies?

These treats are made up of a plain, chewy chocolate cookie and a layer of peppermint icing.  They are finished off with a sprinkle of crushed candy canes and a drizzle of dark chocolate.  What could be better?

How do you store them?

They keep at room temperature for up to 7 days, and can be frozen for up to 3 months.  Keeping them in an airtight container or metal tin is the best way to keep them fresh.  Just remember that it's best to keep these treats in their own container, as other cookies tend to absorb the strong flavor and smell of peppermint.

Packaging for Gifts

Your friends and neighbors would be so happy to receive some of these sweets at a Christmas cookie exchange!  Simply store them away in a festive Christmas tin, and you're all set.

Can you freeze them?

Yes, you can freeze them before or after they are decorated.  I like to freeze them once they're fully decorated, since you can pull one out for a snack anytime.  Whether plain or decorated, they should keep well in the freezer for up to 3 months.

To freeze, just seal them in a freezer zip-top plastic bag or airtight container.  Do not put any other kinds of cookies in the bag, or they will pick up the peppermint odor.  Defrost them at room temperature for 10-15 minutes before eating.

How to Make

These treats are made up of a few components: a chewy chocolate cookie, fluffy peppermint frosting, and a topping of crushed candy canes and drizzled chocolate.

Let's start by making the cookies.  Gather the ingredients; you'll need all-purpose flour, sugar, unsalted butter, an egg, dark chocolate chips, vanilla extract, and salt.

Melt the dark chocolate chips in a heatproof bowl set over a saucepan of gently simmering water.  Stir occasionally until it is fully melted, then let it cool as you begin to mix up the batter.

Cream together the butter, sugar, vanilla extract, and salt until smooth.

Scrape down the sides of the bowl with a flexible spatula, then pour in the melted chocolate, the egg, and a couple spoonfuls of flour and mix until blended.

Add the rest of the flour and mix until a smooth dough forms.

Drop the dough by rounded teaspoonfuls onto a parchment-lined cookie sheet.  Keep the dough balls about 2 inches apart, as they will be flattened.

Butter the base of a flat-bottomed glass, then dip it into granulated sugar.  Press down each cookie with the sugared glass, dipping it into the sugar after flattening each cookie.

Bake each tray at 375 F for 6-8 minutes apiece, until the edges are set.  Let them cool completely on wire racks.

Now that the cookies are baked, let's make that peppermint frosting.  You'll need powdered sugar, unsalted butter, heavy whipping cream, peppermint extract, and red food coloring.

Beat the butter on medium-high speed until fluffy.

Sift in the powdered sugar.  Don't skip the sifting, as the frosting will be lumpy if you do.

Mix in the sugar until smooth.

Add the peppermint extract to taste, and some heavy cream to make the frosting a spreadable consistency.  Tint the frosting a pretty pink with a few drops of red food coloring. 

Spread the peppermint frosting on each cookie, leaving some of the cookie showing around the edges.

For the topping, you'll need more dark chocolate chips, candy canes, and coconut oil.  You can use round peppermints, full sized candy canes, or mini candy canes--whatever you have on hand.

Melt the chocolate and coconut oil over a saucepan of simmering water like you did earlier, then take it off the pan and let it cool for 15 minutes.  Then, pour the melted mixture into the corner of a plastic sandwich bag and twist the top to create a mini piping bag.

Put the candy canes in a sandwich bag and crush them with a rolling pin or meat mallet until small, but not powdery.

Sprinkle the crushed candy canes on top.

Snip the corner off of the piping bag and drizzle the chocolate on top of each cookie.  Let it set for 15 minutes before enjoying.

Pro Tips

• Press down the cookies with a glass dipped in sugar.  Otherwise, the cookie dough will stick to the glass.
• Is the icing too thick or too thin?  Add more cream to thin the icing, or more powdered sugar to thicken it.
• Taste the peppermint icing to make sure that it has the right balance of sugar and peppermint to your tastebuds.
• Don't have 4 regular-sized candy canes?  Use 12 round peppermint candies or 12 mini candy canes instead.
• Is the crushed peppermint sticking to your fingers?  Dip your fingers in powdered sugar to reduce the stickiness.
• Want to make these ahead?  Freeze the decorated treats in a freezer zip-top bag for up to 3 months.

Recommended Tools

• Silicone Spatulas: this set of Wilton spatulas is one of my all-time favorite baking tools.
• Handheld Electric Mixer: no need for a fancy Kitchenaid! This mixer makes perfect fluffy frostings.
• Mesh Strainers: using these stainless steel sieves for sifting powdered sugar is a breeze!
• Angled Spatulas: these handy tools make spreading frosting SO quick and easy.
• McCormick Peppermint Extract: definitely a must-have for an awesome minty flavor.

Other Christmas Cookies

• Mexican Wedding Cookies
• Cardamom Snaps
• Earl Grey Shortbread
• No Bake Cookies
• Nanaimo Bars

The pleasure of a 5-star review would be greatly appreciated.

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Recipe

This recipe was originally published on November 15, 2017.