Frosted Peppermint Chocolate Chunk Cookies
A delightful twist on a classic favorite, rich chocolate goodness meets refreshing peppermint in these festive cookies, topped with creamy frosting and crushed candies.
Ingredients
For the Cookies
- 1 cup unsalted butter, softened Ensure butter is at room temperature for easier creaming.
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup semi-sweet chocolate chunks Feel free to add more for chocolate lovers.
- 1/2 cup crushed peppermint candies Use candies with higher peppermint oil for more flavor.
For the Frosting
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract
- to taste additional crushed peppermint candies For garnish.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and prepare your baking sheet by lining it with parchment paper.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar using a hand mixer or stand mixer on medium speed until light and fluffy, about 3-5 minutes.
- Add the eggs one at a time, beating well after each addition.
- Stir in the vanilla extract until fully combined.
- In a separate bowl, whisk together the flour, baking soda, and salt, then gradually add it to the butter-sugar mixture until just combined.
- Gently fold in the chocolate chunks and crushed peppermint candies.
- Scoop tablespoon-sized balls of dough onto the prepared baking sheet, spaced about 2 inches apart.
Baking
- Bake in the oven for 10-12 minutes, until the edges are golden brown and the centers remain soft.
- Remove cookies from the oven, let them cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Frosting
- Beat the softened butter in a bowl until creamy and smooth.
- Gradually add powdered sugar, milk, vanilla extract, and peppermint extract, beating until fluffy.
- Spread frosting on cooled cookies and top with additional crushed peppermint candies.
Notes
Store cookies in an airtight container at room temperature for about a week. For longer storage, freeze in an airtight container with parchment paper between layers.