This chocolate peppermint cookie recipe was one of the winners of the Minneapolis Star-Tribune’s 2014 Taste Holiday Cookie Contest, which received entries from bakers across Minnesota.

This recipe was created by finalist Karen Evans of Minneapolis.

Chocolate peppermint cookies
Ingredients for cookies

Chocolate peppermint cookies1-1/2 cups flour
1/2 cup unsweetened cocoa powder
1/4 tsp. salt
1/4 tsp. baking powder
1/4 tsp. baking soda
1/2 cup (1 stick) unsalted butter, at room temperature
1 cup granulated sugar
1 egg
1-1/2 tsp. vanilla extract

Ingredients for topping

3 tbsp. butter, at room temperature
2 cups powdered sugar
1 tsp. peppermint extract
1 to 3 tbsp. milk (or heavy cream)
1/3 cup crushed hard peppermint candies (such as candy canes)

Directions

To prepare cookies: Preheat oven to 350 degrees and line baking sheets with parchment paper.

In a medium bowl, whisk together flour, cocoa, salt, baking powder and baking soda, and reserve.

In a bowl of an electric mixer on medium-high speed, beat 1/2 cup butter until creamy, about 1 minute. Add granulated sugar and beat until light and fluffy, about 2 minutes. Add egg and vanilla extract, and beat until thoroughly combined. Reduce speed to low, add flour mixture and mix until just incorporated.

Roll dough into 1-inch balls. Place dough 2 inches apart on prepared baking sheets, flattening dough slightly. Bake until cookies are set and dry-looking, about 10 minutes. Remove from oven and cool 2 minutes before transferring cookies to a wire rack to cool completely.

To prepare topping: In a bowl of an electric mixer on medium speed, combine 3 tablespoons butter and powdered sugar, and beat until creamy. Add peppermint extract and enough milk (or cream), 1 tablespoon at a time, and mix until smooth.

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Spread icing across the top of each cookie, then press iced cookies into crushed peppermint candies.

Makes about 2 dozen cookies


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