Chocolate Peppermint Cookies

4.67 from 3 votes

Chocolate Peppermint Cookies

These Chocolate Peppermint Cookies pair rich chocolate sandwich cookies with peppermint frosting, crushed candy canes, and a drizzle of melted chocolate. They’re perfect for cookie exchanges, gifting, and holiday dessert spreads!

Prep Time15

Cook Time10

Resting1

Total Time1 25

Course: Dessert

Cuisine: American

Servings: cookies

Calories: 178kcal

Author: Kadee & Desarae

Ingredients

Chocolate cookie

1 cup butter
¾ cup sugar
1 teaspoon vanilla
1 egg
1 teaspoon salt
½ teaspoon baking soda
1 ½ cup flour
¾ cup cocoa powder
1 cup melted chocolate chips

Peppermint frosting

½ cup room temp butter
3 cup powder sugar
½ teaspoon peppermint extract
1 tablespoon milk
¼ cup crushed candy canes

Instructions

Cookie Dough

Melt your chocolate chips- place in a microwave safe bowl and cook in 30 second increments, stirring in between until smooth. Set aside to cool.
In a large bowl cream your butter and sugar together. Add in egg, vanilla, and melted chocolate chips. Mix until just combined
Add in your salt, baking soda, flour, and cocoa powder. Mix to combine
Place half your cookie dough on a large piece of parchment paper and roll it into a tight log - about an inch in diameter. Repeat for the remaining dough. Place both in fridge for 1 hour.
After chilling slice into ¼ inch slices and bake at 350 for 8-10 minutes. Just until the edges are set. Remove from oven and keep them on the cookie sheet for about 1-2 minutes before transferring to cooling rack.

Peppermint Buttercream Frosting

In a bowl beat your room temp butter. Add in 1 cup powdered sugar, then peppermint extract, milk and remaining powder sugar. Beat for about 5 minutes. Stir in your crushed candy canes.

Cookie Assembly

Match your cookie up into pairs of about the same size. Turn one upside down and pipe frosting onto the cookie then place the top on. You can roll in more crushed candy canes.
If desired, drizzle with some melted chocolate on top and top with more crushed candy cane.

Notes

Use room temperature butter and egg for the dough and room temperature butter and milk for the frosting to make mixing easier and to achieve the proper texture.
If you want to make the dough in advance, wrap it tightly and store it in the refrigerator for up to 2 days ahead of time.
If you don’t have a piping bag and tip, you can use a zip-top bag for the frosting. Fill the bag, cut off a small corner, then pipe.

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