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Chocolate Peppermint Cookies

Chocolate Peppermint Cookies

My daughter didn’t want a cake or cupcakes for her 10th birthday. Instead, she wanted chocolate and peppermint cookies. I found this recipe on Tasty Kitchen that looked perfect. The house smelled amazing while these cookies were baked and they put a huge smile on the birthday girl’s face.  The peppermint frosting and candy cane crumbles made these chocolate cookies extra special. They turned out rich and decadent which is perfect for my chocolate-loving daughter who absolutely LOVED them. Happy birthday to the sweetest girl I know. I am so thankful and proud to be your mom.  xoxo

Chocolate Peppermint Cookies

How to Make Chocolate Peppermint Cookies

Preheat the oven to 350 degrees. Line a baking sheet with a silpat mat.

Combine the flour, cocoa powder, baking soda, and salt together in a small bowl – mix well.

Using a mixer, beat the butter and sugars together until creamy and smooth. Add the egg, vanilla, and peppermint extract and mix well with a beater. Slowly add the flour mixture to the butter mixture until combined. Add the chocolate chips and the pieces of crushed candy cane; mix until combined.

Place teaspoons of dough on the baking sheet about 2 inches apart. Press the cookies with the back of the spatula to flatten them a bit. Place into the oven and bake 7-8 minutes; remove from the oven and let them cool for a few minutes before moving them to a wire rack.

Chocolate Peppermint Cookies

Make the glaze by combining the powdered sugar, peppermint extract, and milk; mix until well combined. Drizzle the frosting over the cookies on the wire rack. Side Note: Place wax paper or a paper towel down under the rack for a quicker clean-up. Sprinkle the crushed candy cane over the top of each cookie before the frosting sets. Enjoy!

Chocolate Peppermint Cookies

 

Chocolate Peppermint Cookies

Chocolate Peppermint Cookies

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Course: Dessert
Cuisine: American
Servings: 15 large cookies
Author: Pam / For the Love of Cooking

Equipment

Ingredients

Cookies:

  • 1 cup + 2 tbsp flour
  • + 2 tbsp cup unsweetened cocoa powder
  • ½ tsp baking soda
  • tsp salt
  • ½ cup unsalted butter softened
  • 1 cup brown sugar
  • cup + 2 tbsp white sugar
  • 1 egg
  • ¾ tsp vanilla extract
  • ¼ tsp peppermint extract
  • 1 cup semi-sweet chocolate chips
  • 2 candy canes crushed

Peppermint Glaze:

  • ¾ cups powdered sugar
  • ¼ tsp peppermint extract
  • 3 ½ tsp milk or half-and-half
  • Candy canes crushed

Instructions

  • Preheat the oven to 350 degrees. Line a baking sheet with a silpat mat.
  • Combine the flour, cocoa powder, baking soda, and salt together in a small bowl - mix well.
  • Using a mixer, beat the butter and sugars together until creamy and smooth. Add the egg, vanilla, and peppermint extract and mix well with a beater. Slowly add the flour mixture to the butter mixture until combined. Add the chocolate chips and the pieces of crushed candy cane; mix until combined.
  • Place teaspoons of dough on the baking sheet about 2 inches apart. Press the cookies with the back of the spatula to flatten them a bit. Place into the oven and bake 7-8 minutes; remove from the oven and let them cool for a few minutes before moving them to a wire rack.
  • Make the glaze by combining the powdered sugar, peppermint extract, and milk; mix until well combined. Drizzle the frosting over the cookies on the wire rack. Side Note: Place wax paper or a paper towel down under the rack for a quicker clean-up. Sprinkle the crushed candy cane over the top of each cookie before the frosting sets. Enjoy!
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31 Comments

  1. Your children have the most sophisicated palates, Pam! These look so yummy! Happy Birthday to your beautiful daughter!

  2. Can you please add the list of ingredients and/or the printable recipe? I usually see them listed, but I don’t them for this particular recipe, which looks incredibly amazing and yummy!! Thank you! Love your blog!!

  3. i really like the red and black and white color scheme, and of course, chocolate and peppermint is one of the greatest flavor combinations ever.

  4. I don’t know what I did wrong but these will not cook, they have been in nearly twice add long and are still so gooey it’s clear they are uncooked. I’m sad because they smell amazing!

    1. That’s about what I ended up leaving mine in for. They were delicious, I had none left when I brought them for dessert. I took them out even though they looked unfinished, and they firmed up, but had I taken them out at 8 minutes, the would have just been a soggy mess.

    2. I wonder if altitude played a part in why it took longer to bake. The recipe I adapted my recipe from also called for a 7-8 minute cooking time. My cookies were done cooking in 8 minutes & they firmed up once they had cooled down.

      Pam

  5. I wanted to inform you on how much I like the layout of your blog! I really like how you you showed the ingredients of your recipe and the outcome and final product of what you made! I take a lot of thought of what your blog looks like, to what mine looks like.
    I hope I get to try this recipe!
    Claire – http://clwest16.blogspot.com