Frosted Double Chocolate Peppermint Cookies

Frosted Double Chocolate Peppermint Cookies


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Winter is the season for everything peppermint and it's always a good time for chocolate. These cookies hit the mark on all fronts! They are dusted with crushed candy canes and filled with chocolate chips, creating the perfect cookies for your next holiday party.

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Time needed

15 min preparation + 10 min cooking

Serving Size / Yield

2 dozen cookies


  • 1 C. butter, softened
  • 1 1/2 C. sugar
  • 2 eggs
  • 1/2 tsp. peppermint extract
  • 2 C. flour
  • 1/2 C. unsweetened cocoa powder
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 1 (10 oz.) bag semisweet chocolate chips
  • Frosting:
  • 1/2 C. butter, softened
  • pinch salt
  • 2 1/2 C. powdered sugar
  • 1/2 tsp. peppermint extract
  • 2 Tbs. milk
  • 1 drop pink food coloring
  • 6 candy canes, crushed fine

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Preheat the oven to 350 degrees and line two baking sheets with parchment paper. In a bowl, cream together the butter and sugar until fluffy. Add in the eggs and peppermint extract. Beat until well combined.

In another bowl, mix the dry ingredients and beat them into the batter. Combine all the ingredients and then stir in the chocolate chips.

Scoop the cookie dough onto the prepared trays and bake for 8 to 10 minutes. Remove them from the trays and set aside to cool. Repeat with the remaining dough.

When the cookies have cooled, start making the frosting. In a bowl, combine all the frosting ingredients. Whip on high until a fluffy pink frosting forms. Spread the frosting on the cookies and sprinkle with the crushed candy canes.

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