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Frosted Peppermint Chocolate Cookies
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Frosted Peppermint Chocolate Cookies

These frosted peppermint chocolate cookies are soft, fudgy, and full of rich chocolate flavor with a refreshing peppermint twist. Topped with creamy peppermint buttercream and crushed peppermint pieces, they feel like a festive bakery-style treat made right at home. Honestly, they’re simple to bake but look and taste incredibly special, making them perfect for holiday gifting, cookie trays, or cozy winter baking days.
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Prep Time 1 hour 15 minutes
Cook Time 8 minutes
Total Time 1 hour 23 minutes
Servings: 18 Cookies
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

Chocolate Cookies
  • 1 1/4 cups 163g all-purpose flour
  • 1/2 cup 57g natural unsweetened cocoa powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 3/4 cup 168g unsalted butter, room temperature
  • 1/2 cup 112g light brown sugar
  • 1/2 cup 104g sugar
  • 1 large egg
  • 1 large egg yolk
  • 1 tsp vanilla extract
Peppermint Buttercream
  • 1/2 cup 112g unsalted butter, room temperature
  • 2 cups 230g powdered sugar
  • 1/2 tsp peppermint extract
  • 1/4 tsp vanilla extract
  • 1 tbsp 15ml heavy cream
  • Peppermint pieces for topping

Method
 

  1. Preheat oven to 350°F (176°C) and line a baking sheet with parchment paper.
  2. Whisk flour, cocoa powder, baking soda, and salt in a bowl.
  3. Beat butter and sugars until light and fluffy.
  4. Add egg, then egg yolk and vanilla; mix well.
  5. Add dry ingredients and mix until just combined.
  6. Scoop dough into balls and bake for 8–10 minutes.
  7. Cool cookies completely on a wire rack.
  8. Beat butter, powdered sugar, peppermint extract, vanilla, and cream until smooth.
  9. Frost cooled cookies and immediately top with peppermint pieces.
  10. Store in an airtight container and enjoy.

Notes

  • Honestly, don’t overbake these cookies if you want that soft, fudgy texture. They should look slightly underdone in the center when you take them out.
  • Room temperature butter is important for both the cookies and frosting because it helps everything mix smoothly and creates a better texture.
  • That’s why I recommend measuring flour and cocoa correctly—too much can make the cookies dry and reduce that rich chocolate flavor.
  • If your dough feels a little soft, you can chill it for 20–30 minutes before baking for cleaner cookie shapes.
  • Trust me, cooling the cookies completely before frosting is non-negotiable or the buttercream will melt.
  • Add peppermint pieces immediately after frosting because once it sets, they won’t stick properly.
  • You can adjust peppermint extract slightly, but start small since it’s strong and can easily overpower the chocolate.