Description
Delightful chocolate cookies with refreshing peppermint frosting and festive crushed candy canes, perfect for holiday gatherings.
Ingredients
Scale
- 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
- ½ cup salted butter (softened, for frosting)
- 2½ to 3 cups powdered sugar (sifted)
- 8 oz cream cheese (softened)
- ⅓ teaspoon peppermint extract
- Crushed candy canes (for garnish)
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, combine the softened salted butter, light brown sugar, and granulated sugar. Beat until fluffy.
- Add the eggs one at a time, incorporating fully before adding the next. Mix in the vanilla extract.
- In another bowl, sift together the flour, cocoa powder, baking soda, and baking powder. Gradually add to the wet ingredients, folding gently. Mix in the chocolate chips.
- Scoop portions of dough onto the baking sheet, spacing them. Bake for about 9 minutes; cool on the tray for a few minutes before transferring to a wire rack.
- For frosting, mix cream cheese and salted butter until smooth. Add powdered sugar and peppermint extract, and mix until fluffy.
- Once cookies are cool, frost each with the peppermint frosting and top with crushed candy canes.
Notes
Ensure butter is softened for best results. Store cookies in an airtight container for up to a week.
- Prep Time: 15
- Cook Time: 9
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 250
- Sugar: 10g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg