Description
Delightful cookies blending chocolate and peppermint, perfect for the holiday season.
Ingredients
Scale
- 1 and ¼ cups (150g) all-purpose flour
- ¼ cup + 2 Tablespoons (36g) Dutch processed cocoa
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (113g) unsalted butter (softened to room temperature)
- 1 cup (200g) granulated sugar
- 1 large egg (room temperature)
- 1 teaspoon vanilla extract
- 4 ounces (113g) semi-sweet chocolate (coarsely chopped)
- 4 ounces (113g) white chocolate (coarsely chopped)
- ½ cup (113g) unsalted butter (softened to room temperature)
- 1 and ½ cups (180g) powdered sugar
- 1 and ½ teaspoons vanilla extract
- ¼ teaspoon peppermint extract
- ¼ teaspoon salt
- 2 to 3 Tablespoons (30-45mL) heavy cream
- 2 ounces (57g) white chocolate (finely chopped)
- 5 candy canes (crushed)
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, mix together the flour, cocoa, baking soda, and salt. Set aside.
- In another bowl, cream the softened butter and granulated sugar until light and fluffy.
- Beat in the egg and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fold in the chopped semi-sweet and white chocolate.
- Use a spoon to scoop out the dough and place it on the prepared baking sheet. Leave space between each cookie.
- Bake for 10-12 minutes, or until the cookies are set but still soft in the center.
- While the cookies cool, make the frosting. In a bowl, beat the softened butter, powdered sugar, vanilla extract, peppermint extract, and salt. Add the heavy cream gradually until you get a smooth consistency.
- Spread the frosting on top of the cooled cookies and sprinkle with chopped candy canes and finely chopped white chocolate.
Notes
Store in an airtight container for up to one week. For longer storage, refrigerate separated by wax paper.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 15g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
Keywords: cookies, peppermint bark, holiday treats, chocolate, desserts