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The Most Divine Peppermint Chocolate Cookies

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Kierste Wade | Old Salt Farm


  • 1 c. softened butter
  • 1 c. white sugar
  • 1 c. packed brown sugar
  • 2 eggs
  • 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


  • 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…
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