Easy Chocolate Peppermint Cookies Recipe
These Easy Chocolate Peppermint Cookies combine rich chocolate flavor with a refreshing peppermint frosting, perfect for holiday celebrations. Soft and chewy chocolate cookies are topped with a smooth, minty cream cheese frosting and garnished with crushed candy canes for a festive touch.
- Prep Time: 20 minutes
- Cook Time: 9 minutes
- Total Time: 35 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
For the Cookies
- 2⅓ cups all-purpose flour (spooned and leveled)
- ½ cup unsweetened cocoa powder
- ¾ teaspoon baking soda
- ¼ teaspoon baking powder
- 1 cup salted butter (softened)
- 1 cup light brown sugar (packed)
- ⅔ cup granulated sugar
- 2 large eggs
- 1½ teaspoons vanilla extract
- 1⅓ cups semi-sweet chocolate chips
For the Peppermint Frosting
- ½ cup salted butter (softened)
- 8 oz cream cheese (softened)
- 2½ to 3 cups powdered sugar (sifted)
- ⅓ teaspoon peppermint extract
- Crushed candy canes (for garnish)
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and facilitate easy cleanup.
- Cream Butter and Sugars: In a large bowl, combine the softened salted butter, light brown sugar, and granulated sugar. Beat together until the mixture is fluffy and creamy, scraping the sides of the bowl to ensure even mixing for the best texture.
- Add Eggs and Vanilla: Incorporate the eggs one at a time, beating after each addition, then mix in the vanilla extract until the batter is smooth and glossy.
- Combine Dry Ingredients: In a separate bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking soda, and baking powder. Gradually fold the dry ingredients into the wet mixture, being careful not to overmix to keep the cookies tender. Fold in the semi-sweet chocolate chips evenly.
- Portion Dough onto Baking Sheet: Scoop generous portions of cookie dough onto the prepared baking sheet, spacing them adequately to allow for spreading during baking.
- Bake Cookies: Bake for about 9 minutes until the edges are set but the centers still jiggle slightly, ensuring a soft and chewy texture. Allow the cookies to rest on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
- Make the Peppermint Frosting: Beat together the softened cream cheese and salted butter until smooth and creamy. Gradually add the sifted powdered sugar and peppermint extract, mixing until the frosting is light, fluffy, and minty. Chill the frosting in the refrigerator for 10 minutes if it’s too soft to spread.
- Frost and Garnish Cookies: Once the cookies are fully cooled, spread a generous layer of peppermint frosting on each cookie and sprinkle with crushed candy canes for a festive crunch and decorative sparkle.
Notes
- Use room temperature butter and cream cheese for easier mixing and smoother frosting.
- Do not overbake the cookies to maintain their soft and chewy texture.
- If frosting is too soft, refrigerate briefly to firm up before spreading.
- Store frosted cookies in an airtight container in the refrigerator for up to 5 days.
- Allow cookies to come to room temperature before serving for best flavor and texture.
Keywords: chocolate peppermint cookies, holiday cookies, peppermint frosting, chocolate chip cookies, soft chewy cookies, cream cheese frosting
