Peppermint Frosted Chocolate Cookies

 Peppermint Frosted Chocolate Cookies

Servings: 35

Chocolate Cookies:

• 1 cup Butter (softened)
• 1 cup Sugar
• 3/4 cup Brown Sugar
• 2 large Eggs
• 1 teaspoon Vanilla Extract
• 1/2 cup Unsweetened Cocoa Powder
• 2 1/3 cups Flour
• 1 teaspoon Baking Soda
• 1/2 teaspoon Salt
• 1/2 cup Semi-Sweet Chocolate Chips

Peppermint Frosting:

• 1/2 cup Butter (softened)
• 8 ounce pkg. Cream Cheese (softened)
• 3 cups Powdered Sugar
• 1/2 – 1 teaspoon Peppermint Extract

Garnish:

• Crushed Candy Canes or starlight peppermint candies

Instructions

1.                   Preheat oven to 350 degrees. In a large mixing bowl, cream together butter, sugar, and brown sugar for 4 minutes, until light and fluffy. Scrape the sides of the bowl.

2.                   Add eggs and vanilla and mix for 1 minute longer.

3.                   Add cocoa powder, flour, baking soda, salt and mix just until combined. Fold in chocolate chips.

4.                   Scoop the dough onto parchment paper lined, light-colored baking sheets, spaced at least two-inches apart. If you want flatter cookies, lightly press down on the cookies.

5.                   Bake for 8-10 minutes. Do NOT overbake the cookies as they will continue to bake once they are removed from the oven. Set aside to cool.

Peppermint Frosting:

1.                   In a mixing bowl, cream together butter and cream cheese for 2-3 minutes until light and fluffy. Add powdered sugar and peppermint extract. I suggest starting with 1/4 teaspoon and you can add more depending on preference. Mix for 1 minute longer.

2.                   Spread the frosting on cooled chocolate cookies. Sprinkle with crushed candy canes. Cover and refrigerate until ready to serve.

Notes

1. Don't overbake! These are soft baked double chocolate cookies and they are meant to be soft and chewy. The cookies will continue to bake once you remove them from the oven.

 modernhoney.com