These chewy chocolate peppermint cookies are full of dark chocolate and crunchy peppermint pieces. Each cookie is topped with fluffy peppermint frosting. These might be the best Christmas cookie you make this year!
For the Chocolate Cookies
- 1/3 cup dark chocolate chips, melted (56g)
- 1/2 cup unsalted butter, softened (115g)
- 1 cup granulated sugar (200g)
- 1 teaspoon vanilla extract
- 1/2 teaspoon fine salt
- 1 large egg
- 1 1/4 cups all-purpose flour (150g)
- 1/3 cup granulated sugar, for flattening cookies (66g)
For the Peppermint Frosting
- 5 tablespoons unsalted butter, softened (70g)
- 2 1/2 cups powdered sugar (300g)
- 1 teaspoon peppermint extract (5 ml)
- 2–3 tablespoons heavy whipping cream (30–45 ml)
- A few drops of red food coloring
- 4 regular-sized candy canes, crushed (30g)
- 1/3 cup dark chocolate chips (56g)
- 1/2 teaspoon coconut oil
Making the Chocolate Cookies (40 min + 20 min baking)
- Preheat the oven to 375 F. Line two 11×17-inch cookie sheets with parchment paper.
- Pour the chocolate chips into a shallow heatproof bowl and set it over a saucepan of gently simmering water. Make sure that the bowl doesn’t touch the water. Stir occasionally until the chocolate is melted, then remove from the pan and set aside.
- Beat the butter with an electric mixer on medium-high speed until fluffy, about 1 minute. Beat in the sugar, vanilla, and salt, scraping down the sides for an even mix.
- Dump in the melted chocolate, egg, and 2 tablespoons of the flour and beat well. Add the remaining flour and mix on medium-low speed until well combined.
- Drop the mixture by rounded teaspoonfuls onto the prepared cookie sheets, spacing each cookie two inches apart.
- Butter the base of a flat-bottomed glass and dip it into granulated sugar. Flatten the balls of dough with the glass, dipping it into the sugar after each cookie.
- Bake each tray individually at 375 F for 6-8 minutes, until the cookies are set around the edges. Let them cool on the tray for 1 minute, then move them to a wire rack to cool completely.
Making the Peppermint Frosting (15 min)
- While they are cooling, beat the butter in the bowl of a stand mixer until fluffy. Sift in the powdered sugar and mix until well combined, scraping down the sides and base of the bowl for an even mix.
- Add the peppermint extract and 1 tablespoon of heavy cream and mix until combined. Gradually add more cream until the frosting is a spreadable consistency.
- Beat in the red food coloring a drop at a time until the desired shade of pink is reached. Beat the frosting on medium-high speed until fluffy.
Decorating (25 min + 15 min setting)
- Put the candy canes in a zip-top bag and crush them with a rolling pin until they are fairly small, but not powdered.
- Spread a layer of peppermint frosting on each cookie, making sure to leave some cookie showing around the edges. Sprinkle the crushed peppermint over each one.
- Melt the remaining chocolate and coconut oil together in a heatproof bowl over a pan of gently simmering water, as you did for the cookies. Set the chocolate aside to cool for 10 minutes.
- Once the chocolate has cooled, spoon it into the corner of a sandwich bag, twist the top, and snip off the corner to create a little piping bag.
- Drizzle the chocolate in a random pattern over each cookie, then let the chocolate set for about 15 minutes. Serve.
- Press down the dough with a glass dipped in sugar to reduce the dough sticking to the glass.
- Icing the wrong consistency? Add more cream to thin the icing, or more powdered sugar to thicken it. Be sure to taste it and add more peppermint extract to taste.
- Don’t have regular-sized candy canes? Use 12 round peppermint candies or 12 mini candy canes instead.
- Crushed peppermint sticking to your fingers? Dip your fingers in powdered sugar to reduce the stickiness.
- Make ahead? Freeze the decorated cookies in a freezer zip-top bag for up to 3 months.
- Category: Cookies
- Method: Baked
- Cuisine: American
Keywords: chocolate mint cookies, chocolate peppermint cookies