Frosted Peppermint Chocolate Chunk Cookies
Delightful holiday cookies that combine rich chocolate with refreshing peppermint, featuring a creamy frosting and vibrant candy garnish.
Ingredients
For the cookies
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup semi-sweet chocolate chunks
- 1/2 cup crushed peppermint candies
For the frosting
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract
- to taste crushed peppermint candies (for garnish)
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually mix the dry ingredients into the wet ingredients until just combined.
- Gently fold in the chocolate chunks and crushed peppermint candies.
Baking
- Scoop tablespoon-sized balls of dough onto the prepared baking sheet, placing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are golden and the centers remain soft.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack.
Frosting
- In a bowl, beat the softened butter until creamy.
- Gradually add the powdered sugar, mixing in the milk, vanilla, and peppermint extract until smooth.
- Once the cookies are completely cooled, spread a layer of frosting on each one.
- Sprinkle additional crushed peppermint candies on top for garnish.
Notes
Chill your dough for 30 minutes before baking for better texture. Store leftovers in an airtight container for 5-7 days.