Can I make these cookies ahead of time?

Yes! You can make the cookies a day in advance and store them in an airtight container. Just frost them the day you're ready to serve for the best texture.

What if I don’t have cream cheese for the frosting?

You can substitute the cream cheese with 1/2 cup of softened butter for a simple buttercream. Just mix it with the powdered sugar and peppermint extract until smooth and creamy.

Can I freeze these cookies?

Freezing the frosted cookies is not recommended because the frosting may not thaw well. However, you can freeze the cookie dough before baking. Just scoop the dough onto a baking sheet, freeze until firm, then transfer to a bag and store for up to 3 months.

Peppermint Frosted Chocolate Cookies Recipe You’ll Love

Description

Delightful peppermint frosted chocolate cookies that are easy to make and perfect for the holidays.

Ingredients

Scale

1 cup Butter (softened)
1 cup Granulated Sugar
3/4 cup Brown Sugar
2 large Eggs
1 teaspoon Vanilla Extract
1/2 cup Unsweetened Cocoa Powder
2 1/3 cups Flour
1 teaspoon Baking Soda
1/2 teaspoon Salt
1 cup Semi-Sweet Chocolate Chips
1/2 cup Butter (softened)
8 ounce pkg. Cream Cheese (softened)
3 cups Powdered Sugar
1/4 to 1/2 teaspoon Peppermint Extract
Crushed Candy Canes (for garnish)
Candy Cane Peppermint Butter Mints (optional)

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Instructions

Preheat your oven to 350 degrees Fahrenheit.
In a large mixing bowl, cream together 1 cup of softened butter, 1 cup of granulated sugar, and 3/4 cup of brown sugar. Mix for about 4 minutes until light and fluffy.
Add 2 large eggs and 1 teaspoon of vanilla extract to the bowl. Mix for 1 more minute until well combined.
Add in 1/2 cup of unsweetened cocoa powder, 2 1/3 cups of flour, 1 teaspoon of baking soda, and 1/2 teaspoon of salt. Mix until just combined.
Gently fold in 1 cup of semi-sweet chocolate chips until evenly distributed.
Scoop the dough onto baking sheets lined with parchment paper, leaving 2 inches of space between each cookie. Bake for 8-10 minutes.
Let the cookies cool completely after removing them from the oven.
For the frosting, cream together 1/2 cup of softened butter and 8 ounces of softened cream cheese in a mixing bowl for 2-3 minutes until light and fluffy.
Gradually add in 3 cups of powdered sugar and 1/4 to 1/2 teaspoon of peppermint extract. Mix until smooth.
Spread the frosting generously on each cooled cookie and sprinkle with crushed candy canes.
Cover the frosted cookies and refrigerate until ready to serve.

Notes

To keep cookies fresh, store in an airtight container at room temperature for 3-5 days.

Prep Time: 30 minutes
Cook Time: 10 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 250
Sugar: 18g
Sodium: 150mg
Fat: 10g
Saturated Fat: 6g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 1g
Protein: 3g
Cholesterol: 30mg