These double chocolate cookies are rich and fudge-like with extra soft centers and chewy edges. They are frosted with a velvety buttercream frosting, and sprinkled with crushed candy canes. These cookies are perfect for all of your holiday get-togethers!
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Ingredients
½cupbuttersoftened
¾cuplight brown sugar
1teaspoonvanilla extract
1largeegg
½teaspoonbaking powder
1cupall-purpose flour
¼cupunsweetened cocoa powder
½ cupchocolate chipsmelted
2tablespoonsmilk
Peppermint Frosting
⅓cupbutterroom temperature
2cupspowdered sugar
2-3tablespoonsheavy whipping cream-see notes
¼teaspoonpeppermint extract
crushed candy canes
Instructions
Preheat the oven to 350 degrees, then line baking sheets with parchment paper.
In a large bowl, mix butter and sugar until creamed.
Melt the chocolate in the microwave in 20-second intervals to prevent it from seizing. Stir in between.
Continue adding the vanilla, baking powder, egg, flour, cocoa, milk, and melted chocolate into your butter mixture. Mix only until combined.
Use a 2 tablespoon cookie dough scoop to place the batter on the prepared baking sheets. Flatten slightly and bake 12-14 minutes or until set. Cool cookies completely before frosting.
Peppermint Buttercream Frosting
In a bowl, beat your softened butter until it is soft and creamy.
Add in 1 cup of powdered sugar. Then stir in peppermint extract, milk, and then the rest of the powdered sugar. Beat for a couple of minutes until smooth and creamy.
Add your buttercream frosting into a piping bag, and make a swirl on to the cookie.
Sprinkle some crushed candy canes over the buttercream.
Notes
Notes: If you want the buttercream to be smoother, add in more whipping cream, one teaspoon at a time, until you get the texture you desire.