Chocolate Cookies with Peppermint Frosting

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.

Chocolate Cookies with Peppermint Frosting |

Chocolate Cookies with Peppermint Frosting
  • 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
  • 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
  1. Preheat oven to 350 degrees.
  2. 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.
  3. Add in the flour, baking soda, cocoa powder and salt and mix just until combined.
  4. Fold chocolate chips into the batter.
  5. Shape into 1½ inch balls and place on a cookie sheet.
  6. 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.
  7. To make the frosting, add the butter and cream cheese to a large bowl and beat together until smooth.
  8. Melt the white chocolate in the microwave in 30 second intervals, stirring after each one.
  9. Add the white chocolate and blend in.
  10. Add powdered sugar, milk, vanilla, peppermint extract, food coloring. Beat until its nice smooth and fluffy.
  11. Frost each cookie and sprinkle with the Andes Peppermint Crunch Baking Chips.
  12. 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.


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