Peppermint Chocolate Cookies Recipe

Introduction

Peppermint Chocolate Cookies combine rich cocoa flavor with a refreshing peppermint twist, making them a perfect treat for the holidays or any time you crave a festive dessert. These soft cookies are topped with a smooth, creamy buttercream that adds an extra layer of indulgence.

Ingredients

• 1 1⁄4 cups all-purpose flour
• 1⁄3 cup unsweetened cocoa powder
• 1⁄2 tsp. baking soda
• 1⁄2 tsp. baking powder
• 1⁄4 tsp. salt
• 3⁄4 cups unsalted butter, room temperature
• 1 cup light brown sugar
• 3 Tbsp. granulated sugar
• 2 egg yolks, room temperature
• 1 1⁄2 tsp. peppermint extract
• 1 1⁄2 tsp. vanilla extract

Buttercream:

• 1⁄2 cup unsalted butter, room temperature
• 2 1⁄2 cups confectioner’s sugar
• 2 tsp. vanilla extract
• 3-5 Tbsp. heavy whipping cream
• 1⁄4 tsp. salt
• Red food dye (optional)

Instructions

1. Step 1: Preheat the oven to 350 degrees Fahrenheit and line a cookie sheet with parchment paper. Set aside.
2. Step 2: In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
3. Step 3: In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the butter and both sugars together on low to medium speed until light and creamy, about 2 minutes, making sure there are no lumps.
4. Step 4: Add the egg yolks, peppermint extract, and vanilla extract to the butter mixture. Mix until fully combined.
5. Step 5: Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms. Scrape down the sides of the bowl to ensure even mixing.
6. Step 6: Scoop about 3-4 tablespoons of dough per cookie and roll into balls. Place them 2 inches apart on the prepared baking sheet.
7. Step 7: Bake for 12-15 minutes, until the cookies crackle on top and spread out nicely. Transfer to a wire rack to cool completely before decorating.
8. Step 8: To make the buttercream, use a whisk attachment or hand mixer to whip together the butter and confectioner’s sugar. Slowly add the heavy cream one tablespoon at a time until the mixture is fluffy and smooth.
9. Step 9: Add the salt and vanilla extract to the buttercream and mix well.
10. Step 10: Optional: Use a paintbrush to paint lines of red food dye inside a piping bag for a festive touch. Then fill the bag with buttercream and cut off about 1/2 inch from the tip.
11. Step 11: Pipe the buttercream onto each cookie, starting from the outside edge and working inward in a swirl pattern.

Tips & Variations

• For a richer chocolate flavor, use Dutch-processed cocoa powder.
• Substitute peppermint extract with mint or almond extract for a different twist.
• If you prefer a less sweet frosting, reduce the confectioner’s sugar slightly.
• To make the cookies vegan, try using vegan butter and flax egg substitutes, but note the texture may differ.

Storage

Since these cookies are topped with buttercream, store them in an airtight container in the refrigerator for up to one week. For longer storage, freeze them sealed for up to two months. When ready to enjoy, allow cookies to come to room temperature or warm gently.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I bake these cookies without the buttercream frosting?

Yes, the cookies are delicious on their own with the peppermint and chocolate flavor. Simply bake and cool, then enjoy without frosting.

Why are my cookies spreading too much while baking?

Make sure your butter is not too soft or melted before mixing, and chill the dough briefly if needed. Also, spacing cookies properly helps prevent them from merging as they bake.