I love the combination of chocolate and peppermint. I am not a huge fan of peppermint by itself, but if it’s paired with chocolate, I am always in.
This cookie begins with a chocolate almost brownie like batter with chocolate chips folded in. Then once to cookie is baked and cooled, it get topped with a pink peppermint frosting made with cream cheese and white chocolate.
The finishing touch is a sprinkling of Andes Peppermint Crunch Baking Chips. I love to use these instead of crushed candy canes. Candy canes will eventually dissolve if left on frosting and these don’t. The baking chips also have a nice white chocolate peppermint flavor.
- 1 cup butter, softened
- 1 cup sugar
- 1 cup brown sugar
- 2 eggs
- 2 tsp vanilla
- 2¼ cups flour
- 1 tsp baking soda
- ¾ cup cocoa powder
- 1 tsp salt
- 1½ 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
- 1½ tsp peppermint extract
- 4 drops red food coloring
- 1 cup Andes Peppermint Crunch Baking Chips
- 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 1½ 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 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.
Recipe adapted from Jamie Cooks It Up.