Chocolate Cookies with Peppermint Frosting
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I’ve never been a huge fan of peppermint on its own, but pair it with chocolate, and I’m all in. These chocolate cookies with peppermint frosting combine the best of both worlds—rich, chocolatey goodness topped with creamy peppermint perfection. They’re everything you want in a holiday treat and more!
The base of this cookie starts with a chocolate batter that’s almost brownie-like in texture. Chocolate chips are folded into the dough, adding even more depth of flavor and a gooey, melty surprise in every bite. Once the cookies are baked and cooled, they’re topped with a luscious pink peppermint frosting made with cream cheese and white chocolate. This gives the frosting a creamy, indulgent consistency and a subtle sweetness to balance the peppermint.
To finish, the cookies are sprinkled with Andes Peppermint Crunch Baking Chips, which I love using instead of crushed candy canes. Crushed candy canes tend to dissolve if left sitting on frosting for very long, but these baking chips hold their shape and texture beautifully. Plus, they add an extra hint of white chocolate and peppermint flavor that complements the frosting perfectly. The result is a cookie that’s not only delicious but also visually stunning—ideal for holiday parties, cookie exchanges, or just indulging at home!
Ingredients for Chocolate Cookies with Peppermint Frosting
- BUTTER
- SUGAR
- BROWN SUGAR
- EGGS
- VANILLA
- FLOUR
- BAKING SODA
- COCOA POWDER
- SALT
- SEMI-SWEET CHOCOLATE CHIPS
- WHITE CHOCOLATE CHIPS
- CREAM CHEESE
- POWDERED SUGAR
- MILK
- PEPPERMINT EXTRACT
- RED FOOD COLORING
- ANDES PEPPERMINT CRUNCH BAKING CHIPS
Instructions for Chocolate Cookies with Peppermint Frosting
Preheat your oven to 350°F and prepare your baking sheets.
In the bowl of a stand mixer, cream together the butter, granulated sugar, and brown sugar for 2 minutes or until smooth. Scrape down the sides and bottom of the bowl with a spatula, then add the eggs and vanilla extract. Beat for another minute until the mixture is light and fluffy.
Gradually add the flour, baking soda, cocoa powder, and salt to the wet mixture. Mix on low speed until just combined—avoid overmixing.
Gently fold the chocolate chips into the batter with a spatula, ensuring they are evenly distributed.
Roll the dough into 1 1/2-inch balls and place them on a prepared baking sheet, spacing them about 2 inches apart. Bake at 350°F for 7-8 minutes or until the tops of the cookies crack. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Frosting the Cookies
In a large mixing bowl, beat together the softened butter and cream cheese until smooth and creamy.
Melt the white chocolate in the microwave in 30-second intervals, stirring after each interval, until fully melted and smooth. Add the melted white chocolate to the butter mixture and mix until well combined.
Gradually add the powdered sugar, milk, vanilla extract, peppermint extract, and food coloring. Beat the mixture until it is smooth, fluffy, and perfectly spreadable.
Once the cookies have cooled, frost each one with the peppermint cream cheese frosting. Sprinkle the frosted cookies with Andes Peppermint Crunch Baking Chips for a festive and flavorful finishing touch.
Store the cookies in an airtight container. If stacking the cookies, place a sheet of parchment paper between layers to prevent sticking. These cookies freeze well! Simply layer them with parchment paper in a freezer-safe container and thaw before serving.
These cookies are perfect for holiday gatherings or as a special treat to share with family and friends. The combination of chocolate, peppermint, and creamy frosting is a festive favorite!
Frequently Asked Questions
Can I use a hand mixer instead of a stand mixer?
Yes, a hand mixer works perfectly for this recipe. Just make sure to mix the ingredients thoroughly, especially when creaming the butter and sugars, to achieve a light and fluffy texture.
Can I substitute white chocolate in the frosting?
If you prefer not to use white chocolate, you can substitute it with an equal amount of vanilla chips or omit it entirely for a simpler cream cheese frosting. Keep in mind that the flavor and richness will be slightly different.
Can I skip the food coloring in the frosting?
Yes! The food coloring is optional and only adds a festive pink hue to the frosting. Without it, the frosting will still taste delicious and have a creamy white appearance.
What can I use instead of Andes Peppermint Crunch Baking Chips?
If you don’t have Andes Peppermint Crunch Baking Chips, you can use crushed candy canes or peppermint candies instead. However, note that crushed candy canes may dissolve over time if the cookies are stored.
Can I make the dough ahead of time?
Absolutely! You can prepare the cookie dough, cover it, and refrigerate it for up to 24 hours. Let the dough sit at room temperature for 10-15 minutes before rolling into balls for easier handling.
How should I store the cookies?
Store the frosted cookies in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. If stacking, place a sheet of parchment paper between layers to prevent sticking.
Can I freeze the cookies?
Yes, these cookies freeze well! Freeze them unfrosted or frosted, layered with parchment paper in a freezer-safe container. Thaw at room temperature before serving.
Can I make smaller or larger cookies?
Yes, you can adjust the size of the cookies, but you’ll need to adjust the baking time. Smaller cookies will bake faster, while larger ones may require an extra minute or two.
Can I use peppermint extract in the cookies instead of just the frosting?
Certainly! If you’d like a hint of peppermint in the cookies, add 1/4 to 1/2 teaspoon of peppermint extract to the dough and the vanilla extract.
FOR MORE RECIPES LIKE THIS, TRY:
- No Bake Peppermint Cheesecake
- Slow Cooker Peppermint Hot Chocolate
- Peppermint Whipped Cream
- Brownie Peppermint Ice Cream Pie
Chocolate Cookies with Peppermint Frosting
Real Mom Kitchen
Ingredients
COOKIES:
- 1 cup butter softened
- 1 cup sugar
- 1 cup brown sugar
- 2 eggs
- 2 tsp vanilla
- 2 ¼ cups flour
- 1 tsp baking soda
- ¾ cup cocoa powder
- 1 tsp salt
- 1 ½ cup semi-sweet chocolate chips
PEPPERMINT FROSTING:
- 1 cup white chocolate chips
- 4 oz cream cheese softened
- 4 Tbsp butter softened
- 4 cups powdered sugar
- 2 Tbsp milk
- 2 tsp vanilla
- 1 ½ tsp peppermint extract
- 4 drops red food coloring
- 1 cup Andes Peppermint Crunch Baking Chips
Instructions
- Preheat oven to 350 degrees.
- In the bowl of a stand mixer, cream together the butter, sugar and brown sugar for 2 minutes. Scrape the bottom of the bowl with a spatula and then add the eggs and vanilla. Cream for an additional 1 minutes, or until light and fluffy.
- Add in the flour, baking soda, cocoa powder and salt and mix just until combined. Fold chocolate chips into the batter.
- Shape into 1 1/2 inch balls and place on a cookie sheet.
- Bake at 350 degrees for 7-8 minutes or until the tops of the cookies crack. Allow the cookies to cool on the baking sheet for a few minutes and then remove to a wire rack to cool completely.
- To make the frosting, add the butter and cream cheese to a large bowl and beat together until smooth.
- Melt the white chocolate in the microwave in 30 second intervals, stirring after each one. Add the white chocolate into the butter/cream cheese mixture and blend in.
- Add powdered sugar, milk, vanilla, peppermint extract, food coloring. Beat until its nice smooth and fluffy. Frost each cookie and sprinkle with the Andes Peppermint Crunch Baking Chips.
- Store in an airtight container. These cookies can be frozen. Make sure and lay a sheet of parchment paper between layers of cookies if you are going to stack them, so they don’t stick together. Makes 3 dozen.
Nutrition
Recipe adapted from Jamie Cooks It Up.
