Peppermint Frosted Chocolate Cookies

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Peppermint Frosted Chocolate Cookies are the ideal cookies for the holiday season!  So yummy! These soft, fudgy double chocolate cookies are loaded with chocolate chips and frosted with a delicious creamy peppermint frosting and lots of peppermint crunch on top! 

More Peppermint delights?  You’ll love these Candy Cane Frosted Cookies and this Peppermint Candy Brownie Trifle!

Why You’ll Love Our Peppermint Frosted Chocolate Cookies 

Do you ever find yourself craving something sweet and decadent, yet refreshing at the same time? Look no further, because we have the perfect treat for you: soft and chewy chocolate cookies topped with a luscious peppermint candy frosting!

These delectable treats are a delicious combination of rich chocolate and refreshing peppermint, making them the ultimate holiday indulgence. So decadent and festive, you won’t be able to resist the chocolate and peppermint flavor combination!  Ahhhh-mazing!

As for the frosting, the creamy frosting on top is vanilla buttercream with the addition of peppermint extract with a heavy dose of crushed peppermint on top. The crunch from the peppermint is so good with the creamy frosting and the soft, fudgy cookies!  Absolutely dreamy!

Feel free to pipe the frosting on top, but I just use a small icing spatula because these look pretty cool and homemade looking like grandma would make!  Who’s ready to devour?

These frosted chocolate peppermint cookies are the perfect addition for Santa’s milk and cookie addiction!  Of course, don’t let Santa get all the glory!

Our chocolate cookies with peppermint frosting is the perfect recipe for cookie exchanges, cookie trays, and in your belly!  Ho Ho Ho! 🙂 Let’s get to baking!

Ingredients You Need for Chocolate Cookies

• all-purpose flour
• baking soda
• cornstarch
• salt
• unsweetened dutch-processed cocoa powder, I like using the Hershey’s Special Dark cocoa powder
• unsalted butter, softened
• granulated sugar
• brown sugar
• eggs 
• vanilla extract
• chocolate chips of choice 

Ingredients You Need for Peppermint Frosting

• unsalted butter, softened to room temperature
• powdered sugar
• salt
• vanilla extract
• peppermint extract
• heavy cream or milk
• crushed peppermint or crushed candy cane

Instructions How to Make Peppermint Frosted Chocolate Cookies

Soft Batch Chocolate Cookies

1. Preheat oven to 350 degrees F. Line baking sheet with parchment paper.
2. Whisk together flour, salt, baking powder and set aside.
3. In a mixing bowl beat butter and sugar until light and fluffy. Then add cocoa powder and vanilla and mix until well combined, followed by the eggs and mix again.
4. Add baking soda, cornstarch, salt, and 1 cup of flour and mix on low until combined. Add remaining flour and mix just until incorporated. Stir in the chips, but some some for the tops.
5. Using a small (1.25 Tablespoons) cookie scoop, drop the cookie dough onto baking sheet Press down very slightly, if you prefer thinner cookies. Bake 8-10 minutes. 8 minutes for gooier. If making larger cookies, baker a few minutes more.
6. Cookies should be starting to firm up but still soft in the middle. Cookies will look slightly underdone, but you want that soft and fudgy! Remove from the oven.
7. After they have cooled a few minutes on baking sheet and transfer to a baking rack. Once cooled, frost.

Peppermint Frosting

1. Using mixer beat butter for 2 minutes until creamy. Add powdered sugar, cream, salt, peppermint and vanilla extracts and beat for an additional 2 minutes until light and fluffy.
2. Frost cookies and garnish with crushed peppermint and let frosting set.
3. Cover and store cookies at room temperature for up to 1 day or in the refrigerator for up to 1 week.

Tips for Your Peppermint Cookies

• This recipe does not require chilling the dough, however, if your cookie dough is a little warm, you should refrigerate cookie dough already scooped for 15 – 3o minutes on a parchment lined baking sheet.  If you wait to scoop the dough after it’s been chilled, it is hard to scoop, like hard ice cream.  Then you’re ready to go!
• As a rule of thumb, chilling dough always guarantees thicker cookies. To get the best texture and thick delicious cookies this is always a great tip! I love flash-chilling them in the fridge for 15 minutes, then bake!

In the world of baking, there are some flavor combinations that stand the test of time. Chocolate and peppermint is one such dynamic duo that we can’t resist. And what better way to indulge in this delicious combination than with a batch of peppermint frosted chocolate cookies? These sweet treats are sure to be a hit at any holiday gathering or simply as a special treat for yourself.

These Peppermint Frosted Chocolate Cookies are so fun and easy to make!  Bring on the chocolate cookies with peppermint frosting recipe now please!

Love Peppermint?

• Easy Peppermint Marshmallow Fudge
• Peppermint Sugar Cookie Bars
• 13 Holiday Peppermint Desserts
• Holiday White Chocolate Peppermint Cheesecake Mousse Pie
• Yummy Peppermint Chocolate Fudge Brownies
• Peppermint Crunch Marshmallow Brownies
• Triple Chocolate  Mocha Peppermint Crunch Cookies
• Christmas Peppermint M&M Fudge Cookies
• Peppermint Tres Leches Cake

Soft Batch Chocolate Peppermint Cookies

Kim Lange

These soft, fudgy rich double chocolate cookies are loaded with chocolate chips and frosted with a delicious creamy peppermint frosting with peppermint crunch on top!

4.86 from 7 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 12 minutes mins

Course Dessert

Cuisine American

Servings 28 Medium sized Cookies

Calories

Ingredients

  

1x2x3x

Soft Batch Chocolate Cookies

• 2 ½ cups flour
• ½ teaspoon baking soda
• 1 heaping tablespoon cornstarch
• ¼ teaspoon salt
• ¾ cup unsweetened dutch-processed cocoa powder or special dark cocoa powder I like using the special dark cocoa powder
• 1 cup unsalted butter softened
• ¾ cup granulated sugar
• ¾ cup brown sugar
• 2  large eggs
• 2 teaspoons vanilla extract
• 1-2 cups chocolate chips of choice

Peppermint Frosting

• ½ cup unsalted butter softened to room temperature
• 2-2 & ½ cups powdered sugar
• ⅛ teaspoon salt
• 1 teaspoon vanilla extract
• 1/4-1/2 teaspoon peppermint extract
• 2 tablespoons heavy cream or milk
• crushed peppermint to sprinkle on top can put some in frosting as well if desired

Instructions

 

Soft Batch Chocolate Cookies

• Preheat oven to 350 degrees F. Line baking sheet with parchment paper.
• Whisk together flour, salt, baking powder and set aside.
• In a mixing bowl beat butter and sugar until light and fluffy. Add cocoa powder and vanilla and mix until well combined, then add the eggs and mix again.
• Add baking soda, cornstarch, salt, and 1 cup of flour and mix on low until combined. Add remaining flour and mix just until incorporated. Fold in the chocolate chips until combined.
• Using a small (1.25 Tablespoons) cookie scoop, drop the cookie dough onto baking sheet Press down very slightly, if you prefer thinner cookies. Bake 8-10 minutes. 8 minutes for gooier. If making larger cookies, baker a few minutes more.
• Cookies should be starting to firm up but still soft in the middle. Cookies will look slightly underdone, but you want that soft and fudgy! Remove from the oven.
• After they have cooled a few minutes on baking sheet and transfer to a baking rack. Once cooled, frost.

Peppermint Frosting

• Using mixer beat butter for 2 minutes until creamy. Add powdered sugar, cream, salt, peppermint and vanilla extracts and beat for an additional 2 minutes until light and fluffy.
• Frost cookies and garnish with crushed peppermint and let frosting set.
• Cover and store cookies at room temperature for up to 1 day or in the refrigerator for up to 1 week.

Keyword chocolate, chocolate cookies, christmas cookies, cookies, fudgy cookies, mint chip, soft batch cookies

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