Peppermint and Chocolate are like PB&J, better together. I just love the combination of the two and especially because it reminds me of the Holiday season. As we ease into the Holiday season, I know that this won’t be my last Chocolate Peppermint recipe. So stay tuned and enjoy 🙂

Peppermint Chocolate Cookies | The Squeaky Mixer

Storing Chocolate Peppermint Cookies

Because these cookies are topped with a delicious buttercream, they need to be stored in the fridge. They can last up to a week in the fridge, I recommend keeping them in a sealed container so that they don’t dry out. They can also be stored, sealed in the freezer for up to two months.

What Else Can I Add To These Cookies?

These cookies are so chocolatey, chewy and delicious but are made especially wonderful because of the buttercream swirl on top. The creativity doesn’t have to stop there! You can top these cookies with crushed candy cake pieces, add in white chocolate chips to the cookie batter, top each cookie with a piece of chocolate peppermint bark, make the swirl red AND green – whatever you can think of! 🙂

Peppermint extract can be a very overpowering flavor. Always be sure to measure accurately when using it. This is also the reason why the buttercream on top is a vanilla buttercream (even though it looks like a big ol’ peppermint on top). If I paired the chocolate peppermint cookie with peppermint buttercream on top it would be to much peppermint at once…although you would feel minty fresh…

Piping The Buttercream Swirl

To pipe the buttercream swirl on top and give the cookie a peppermint swirl looking effect, I used a paint brush dipped in red gel food dye and brushed 4 vertical lines starting at the top of my piping bag working my way upward to the opening on the piping bag. You can pipe more or less lines depending on how you want your end result to look.

I use Americolor Food Gel. This is my favorite brand of food gel out there! The colors are so vibrant and a little goes a long way. I also use these tipless piping bags from amazon. They are so handy and work so well for all of my creations. You can find both of these products by clicking on the linked texts above to my Amazon Storefront listings.

Peppermint Chocolate Cookies

4 from 17 votes

Recipe by Maddison Koutrouba – thesqueakymixer.com

Servings

servings

Cooking time

minutes

Cook Mode

Keep the screen of your device on.

Ingredients

1 1/4 cups 1 1/4 all-purpose flour
1/3 cup 1/3 unsweetened cocoa powder
1/2 tsp. 1/2 baking soda
1/2 tsp. 1/2 baking powder
1/4 tsp. 1/4 salt
3/4 cups 3/4 unsalted butter, room temperature
1 cup 1 light brown sugar
3 Tbsp. 3 granulated sugar
2 2 egg yolks, room temperature
1 1/2 tsp. 1 1/2 peppermint extract
1 1/2 tsp. 1 1/2 vanilla extract
Buttercream
1/2 cup 1/2 unsalted butter, room temperature
2 1/2 cups 2 1/2 confectioner’s sugar
2 tsp. 2 vanilla
3-5 Tbsp. 3-5 heavy whipping cream
1/4 tsp. 1/4 salt
2 tsp. 2 vanilla extract
red food dye (optional)

Directions

Preheat the oven to 35o degrees and line a cookie sheet with parchment paper. Set aside.
In a medium sized bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
In a large bowl of in the bowl of a stand mixer fit with the paddle attachment, whisk together the butter and both sugars until light and creamy. About 2 minutes on low to medium speed. The mixture should turn fluffy and there should be no lumps.
Add in the egg yolks, peppermint extract, and vanilla extract. Continue to mix until well combined.
Add the dry ingredients to the wet and mix until you have a nice, soft dough formed. Be sure to scrape down the sides of the bowl as you mix to ensure that everything is being combined nice and even.
Scoop the cookies into about 3-4 Tbsp. sized cookies and roll them into balls. Place each cookie 2″ apart on the prepared cookie sheet. Bake for 12-15 minutes or until the cookies have begun to crackle on top and have spread out nicely.
Transfer the cookies to a wire rack to let cool before decorating.
To make the buttercream, use a whisk attachment or hand mixer and whip the butter and confectioner’s sugar together while slowly adding in the heavy cream. Add the heavy cream one tablespoon at at time until it has reached a fluffy and smooth buttercream consistency. Add in the salt and vanilla.
Use a paint brush to paint lines of red food dye on the inside of your piping bag. Try to make the lines as straight as possible. I made 4 lines total but you can add more or less if you wish.
Scoop the buttercream into your painted piping bag then cut off about 1/2″ from the tip.
Starting on the outside of each cookie, begin to pipe the buttercream working your way inward to complete the swirl.
Storing Chocolate Peppermint Cookies
These cookies should be stored in the fridge since they are topped with buttercream. They can last up to one week in the fridge or up to 2 months sealed in the freezer.