Peppermint Frosted Chocolate Cookies

These peppermint frosted chocolate cookies are soft, fudgy, and topped with a creamy peppermint frosting that’s both cool and sweet. The combination of rich cocoa and refreshing mint makes these cookies perfect for the holiday season — though I’ve been known to make them any time I need a chocolate fix with a twist. They’re beautiful, festive, and completely irresistible.

Why You’ll Love This Recipe

I love how these cookies strike the perfect balance between rich chocolate and cool peppermint. The cookies themselves are soft and chewy, with just the right amount of cocoa flavor. The peppermint frosting is smooth, creamy, and not overly sweet — it’s a refreshing contrast that takes each bite to the next level. I also like how festive they look, especially with crushed candy canes or sprinkles on top. Whether I’m baking for a cookie exchange, holiday party, or just treating myself, these always impress.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the cookies:

• All-purpose flour

• Unsweetened cocoa powder

• Baking soda

• Salt

• Unsalted butter, softened

• Granulated sugar

• Brown sugar

• Egg

• Vanilla extract

• Milk or cream

For the frosting:

• Unsalted butter, softened

• Powdered sugar

• Peppermint extract

• Heavy cream or milk

• Crushed candy canes or peppermint candies (optional, for topping)

Directions

1. I start by preheating the oven to 350°F (175°C) and lining a baking sheet with parchment paper.

2. In a bowl, I whisk together flour, cocoa powder, baking soda, and salt.

3. In another bowl, I cream the butter with both sugars until light and fluffy. Then I add the egg, vanilla, and milk, mixing until combined.

4. I gradually mix in the dry ingredients until a soft dough forms.

5. I scoop the dough onto the prepared baking sheet, spacing the cookies about 2 inches apart.

6. I bake them for 8–10 minutes — they should look slightly underdone in the center, which keeps them soft.

7. I let them cool on the baking sheet for a few minutes before transferring to a wire rack.

8. While the cookies cool, I make the frosting: I beat the butter until creamy, then gradually add powdered sugar, peppermint extract, and cream. I whip it until smooth and spreadable.

9. Once the cookies are completely cool, I frost the tops and sprinkle crushed peppermint on top if I want a festive finish.

Servings and timing

This recipe makes about 20 cookies.
Prep time: 20 minutes
Cook time: 10 minutes
Cooling and frosting time: 20 minutes
Total time: 50 minutes

Variations

Sometimes I mix mini chocolate chips into the dough for extra richness. I’ve also used white chocolate drizzle instead of frosting when I want something a little lighter. If I want more intense peppermint flavor, I add a tiny drop of peppermint extract to the cookie dough as well. For a softer frosting, I use a little more cream and whip it extra smooth.

Storage/Reheating

I store these cookies in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week. If I want to keep them longer, I freeze them (unfrosted) and add the peppermint topping after thawing. I let them come to room temperature before serving. The frosting holds up well, but I avoid stacking them unless I separate layers with parchment.

FAQs

Can I use peppermint oil instead of extract?

I use peppermint extract because it’s more mild and easier to control. If I use peppermint oil, I reduce the amount — it’s much more concentrated.

How do I make the cookies extra soft?

I take them out of the oven when they still look slightly underbaked in the center. They firm up as they cool and stay soft for days.

Can I make the frosting ahead of time?

Yes, I make the frosting a day in advance and store it in the fridge. I bring it to room temperature and whip it briefly before using.

What’s the best way to crush candy canes for topping?

I put them in a zip-top bag and gently crush them with a rolling pin. I aim for a mix of small shards and fine dust for a pretty look and good texture.

Can I double this recipe?

Definitely. When I’m baking for a crowd, I double the batch and bake in two rounds. The dough holds up well if I need to chill it between batches.

Conclusion

These peppermint frosted chocolate cookies are the kind of treat that feels like the holidays in every bite. The rich chocolate cookie and cool peppermint frosting make a perfect pairing, and they’re just as pretty as they are delicious. Whether I’m gifting them or enjoying them with a cup of cocoa, they never last long once they’re out of the oven.

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