The Most Divine Peppermint Chocolate Cookies

I am of the opinion that there is no better combination than peppermint and chocolate, especially during the holidays.  Since we are already into November, holiday baking is on my mind, and I wanted to share one of my very favorite cookies…Peppermint Chocolate Cookies!They are so yummy, and so festive–perfect for parties, gatherings, gift plates, cookie exchanges, and home! The cookie is rich and chocolatey, and the frosting is minty and creamy, with the crushed peppermint adding the most delightful amount of crunch.

Best of all, they’re easy to make.

And the frosting is really good for tasting.

Just saying.

{Affiliate links are included below for your convenience–these are the products I use in my kitchen!}

PEPPERMINT CHOCOLATE COOKIES

The Most Divine Peppermint Chocolate Cookies

No ratings yet

Kierste Wade | Old Salt Farm

PIN RECIPE PRINT RECIPE

Ingredients

 

• 1 c. softened butter
• 1 c. white sugar
• 1 c. packed brown sugar
• 2 eggs
• 2¼ c. flour
• ¾ c. cocoa
• 2 tsp. vanilla
• 1 tsp. baking soda
• crushed peppermint candies

Peppermint Frosting

• 1 c. softened butter
• 4 c. powdered sugar
• 2-3 T. milk or half and half
• 1 tsp. peppermint extract
• few drops red food coloring
• dash salt

Cook ModePrevent your screen from going dark

Instructions

• Beat butter until creamy, then add sugars. Beat in eggs and vanilla. Combine flour, soda, and cocoa, then add to the butter mixture, beating well.
• Use a medium cookie scoop to form cookies, then place them on a cookie sheet that’s been lined with parchment paper or foil and sprayed with cooking spray. Bake for 7-8 minutes at 375 degrees. If your oven tends to bake quickly, check them around 6 minutes–don’t over bake!
• Remove the cookies from the cookie sheet as soon as possible, and let cool completely on a cooling rack.
• Make the frosting by beating the powdered sugar and butter together, adding the milk until you get the desired consistency. Start with less milk, and then add more a little at a time if you need. ( I like using half and half for a richer flavor, but a higher fat milk works well too. ) Add the salt and the peppermint extract and mix well. Drop in the food coloring until you get the desired color–whether you like it lighter or brighter!
• When the cookies are cool, frost them with the Peppermint Frosting, and sprinkle the crushed peppermint on top.
• P.S. This frosting is fabulous on brownies too…

PIN THIS RECIPE FOR LATER! @oldsaltfarm or tag #oldsaltfarm!

Share and save for later!