Chocolate and peppermint together are kind of my flavor weakness. When I was pregnant with my first child, I craved peppermint patties like crazy. Presently, I don’t have the urge to grab one at the checkout counter every time I am at the store. But, that doesn’t mean my love of chocolate and peppermint has gone away. In fact, I am just more determined to make my own chocolate/peppermint combination at home. So far, I have been pretty successful in satisfying that love.
I think I hit the highest bar possible with these cookies. Seriously. I like cookies, but I can be picky about “loving” cookies. It takes a “wow” cookie for me to really look forward to having one for dessert. If the cookie doesn’t “wow” me, I can take it or leave it. The kids and my husband aren’t that picky, so they’ll eat any cookie that’s in the house! But, when it comes to these cookies, I didn’t want to share. They were so.freaking.good. Like, so good, that I want to make another batch right now. I was very disappointed when the cookie jar was empty.
These cookies are the perfect combination of chocolate and peppermint. The peppermint frosting smeared over the top is what brings the cookies to the next level. These might be a great cookie to add to Santa’s plate on Christmas eve? I’m just saying.
Recipe adapted from How Sweet It Is
For the cookies
- 1 2/3 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoons baking soda
- 1/4 teaspoon salt
- 1 1/2 sticks (12 Tablespoons) unsalted butter, softened
- 1 cup loosely packed brown sugar
- 1/2 cup granulated sugar
- 1 egg and 1 egg yolk
- 2 teaspoons vanilla extract
- 1 cup chocolate chips
For the frosting
- 3 cups confectioners' sugar
- 2 1/4 Tablespoons unsalted butter, softened
- 5-6 Tablespoons evaporated milk
- 1/2 teaspoon vegetable oil
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract
For the ganache
- 5 oz. semi-sweet chocolate, chopped
- 4 Tablespoons heavy cream
- Preheat oven to 350ºF. Have ready two cookie sheets lined with parchment paper or a silicone baking mat.
- Whisk together the flour, cocoa, salt and baking soda in a bowl and set aside. In the bowl of a stand mixer fitted, beat the butter and brown sugar and granulated sugar together until combined. Mix in the egg, egg yolk, and vanilla extract and stir until mixed. Gradually stir in the dry ingredients and mix until a dough forms. Stir in the chocolate chips.
- Roll or scoop the dough into 1-1 1/2-inch balls and place on a prepared baking sheets about 2 inches apart. Bake for 8-10 minutes, or until the middles are just set. Don’t over bake! Let cool completely.
- While cookies are cooling, make the frosting. In the bowl of an electric mixer fitted with the whisk attachment, add the confectioners' sugar, butter, 5 tablespoons evaporated milk, vegetable oil, vanilla and peppermint extracts to the bowl of an electric mixer. Beat until smooth and creamy. If the frosting is too stiff, add 1 tablespoon more of evaporated milk, or more until it is creamy enough to spread over the cookies. Once the cookies are completely cool, spread the peppermint cream over the top of each cookie evenly.
- Once the cookies are frosted, make the ganache. Place the chopped chocolate in a heatproof bowl. Bring the heavy cream to a low boil in a small saucepan over medium heat. Once boiling, remove from heat and pour over the chopped chocolate. Let sit for about 2 minutes. Then, using a rubber spatula, stir until smooth and creamy. Drizzle over each frosted cookie. Let cookies set until ganache has hardened. Serve or refrigerate up to 6 days (if you can resist them that long!).