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Chocolate peppermint frosted cookies topped with crushed candy canes.
Author: Vijaya

Christmas Peppermint Double Chocolate Frosted Cookies

Soft, chewy double chocolate cookies with a cool peppermint chocolate frosting and crunchy candy cane topping. Festive, rich, and easy to bake.
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Prep Time 25 minutes
Cook Time 11 minutes
Cooling & Setting 50 minutes
Total Time 1 hour 26 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Cookies
  • 1/2 cup unsalted butter softened
  • 3/4 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1 large egg room temperature
  • 1 tsp vanilla extract
  • 1/2 tsp peppermint extract
  • 1 3/4 cups all-purpose flour spooned and leveled
  • 1/3 cup natural unsweetened cocoa powder sifted if lumpy
  • 3/4 tsp baking soda
  • 1/2 tsp fine salt
  • 1/2 tsp espresso powder optional, enhances chocolate
  • 1 cup semisweet chocolate chips
Frosting
  • 6 tbsp unsalted butter softened
  • 2 cups powdered sugar sifted
  • 1/4 cup unsweetened cocoa powder natural
  • 1/8 tsp fine salt
  • 3-4 tbsp heavy cream or milk as needed for consistency
  • 1/4 tsp peppermint extract
  • 1/2 tsp vanilla extract
  • 2 oz dark chocolate melted and slightly cooled
Topping
  • 1/2 cup crushed candy canes
  • 1/4 cup mini chocolate chips optional

Equipment

  • Mixing bowls
  • Electric hand mixer
  • Whisk
  • Rubber spatula
  • Cookie scoop
  • Baking Sheets
  • Parchment Paper
  • Wire Cooling Rack
  • Offset spatula

Method
 

  1. Preheat the oven to 350°F (177°C). Line 2 baking sheets with parchment paper.
  2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, salt, and espresso powder until evenly combined.
  3. In a large bowl, beat the softened butter, granulated sugar, and brown sugar with a mixer on medium speed until light and fluffy, 2 to 3 minutes.
  4. Beat in the egg, vanilla, and peppermint extract until smooth, scraping the bowl as needed.
  5. Add the dry ingredients to the wet and mix on low just until a soft dough forms with no dry streaks. Fold in the chocolate chips.
  6. Scoop the dough into 1 1/2-tablespoon balls and place 2 inches apart on the prepared sheets. If you prefer thicker cookies, chill the scooped dough 20 minutes.
  7. Bake 9 to 11 minutes, until the edges are set and the centers look slightly soft and puffy. Do not overbake.
  8. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before frosting.
  9. Make the frosting: In a medium bowl, beat the softened butter until creamy. Add powdered sugar, cocoa powder, and salt, then beat on low to combine. Gradually beat in 3 tablespoons cream or milk, peppermint extract, and vanilla until smooth and fluffy, 1 to 2 minutes. Beat in the melted, cooled dark chocolate until glossy; add more cream 1 teaspoon at a time if needed.
  10. Frost the cooled cookies with a generous swoop of chocolate peppermint frosting. Immediately sprinkle with crushed candy canes and mini chocolate chips, pressing gently so they adhere. Let stand 20 to 30 minutes to set.

Notes

Crush candy canes in a zip-top bag with a rolling pin right before topping to keep the pieces bright and crisp.
For extra-minty cookies, add 1/4 teaspoon peppermint extract to the dough and taste the frosting before adding more.
A small offset spatula makes quick, neat frosting swirls.
Bake one sheet at a time on the center rack for the most even results.
Time Tip: The estimated total time of 1 hour 26 minutes includes 25 minutes of preparation, 11 minutes of baking, and approximately 50 minutes for cooling and frosting to set. For thicker cookies, you may optionally chill the dough for 20–30 minutes before baking. This will increase the total time.
Peppermint Tip: Peppermint extracts vary in strength. This recipe uses ½ teaspoon in the cookie dough and ¼ teaspoon in the frosting for a balanced chocolate-mint flavour. Crushed candy canes add extra peppermint flavour and crunch.
Nutrition Note: Nutrition information is estimated per cookie, based on 24 cookies. Actual values may vary depending on ingredient brands, cookie size, the amount of chocolate frosting, and optional toppings.