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Chocolate Cookies with Peppermint Frosting | realmomkitchen.com
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Chocolate Cookies with Peppermint Frosting

These chocolate cookies with peppermint frosting are a festive holiday treat that combines rich, brownie-like cookies with a creamy peppermint cream cheese frosting. Topped with Andes Peppermint Crunch Baking Chips for an extra burst of flavor and a decorative touch, they’re perfect for Christmas parties or gifting.
Course Cookies, Dessert
Cuisine American
Keyword Christmas, peppermint, Valentine's
Prep Time 1 hour
Cook Time 8 minutes
Total Time 1 hour 8 minutes
Servings 36
Calories 308kcal
Author Laura

Equipment

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

Serving: 1serving | Calories: 308kcal | Carbohydrates: 43g | Protein: 3g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 31mg | Sodium: 171mg | Potassium: 113mg | Fiber: 1g | Sugar: 34g | Vitamin A: 259IU | Vitamin C: 0.03mg | Calcium: 41mg | Iron: 1mg