Description
These cookies are everything the holidays should be—rich, fudgy chocolate, cool peppermint frosting, and a cheerful crunch of candy canes on top. They’re soft in the center, slightly crisp at the edges, and bursting with festive flavor. Perfect for cookie swaps, snowy afternoons, or simply sharing with someone you love.
Ingredients
For the Cookies:
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2 cups unsalted butter, softened
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1½ cups brown sugar, packed
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⅔ cup white sugar
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2 large eggs, room temperature
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4 tsp vanilla extract
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2 tbsp molasses (optional, deepens flavor)
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2 tbsp corn syrup (optional, keeps cookies soft)
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3–3½ cups all-purpose flour
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1⅓ cups unsweetened cocoa powder
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4 tsp espresso powder (optional, enhances chocolate)
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2 tsp baking soda
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1 tsp baking powder
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½ tsp salt
For the Frosting:
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1 cup butter, softened
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½ cup shortening (or butter)
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6 cups powdered sugar, sifted
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8 tbsp heavy cream (or milk, less)
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1 tsp vanilla extract
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1 tsp peppermint extract
Topping:
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2–3 candy canes, crushed
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Optional: melted white or dark chocolate drizzle
Instructions
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Prep – Preheat oven to 350°F (175°C). Line baking sheets with parchment.
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Cream Butter & Sugars – Beat butter + sugars until light and fluffy (2–3 min).
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Add Wet – Mix in eggs, vanilla, molasses, and corn syrup until smooth.
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Dry Mix – Whisk flour, cocoa, espresso, baking soda, baking powder, and salt.
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Combine – Slowly add dry mix to wet, mixing just until combined. Dough should be thick.
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Scoop & Bake – Scoop 1.5 tbsp dough balls, flatten slightly. Bake 9–11 min, edges set, centers soft. Cool completely.
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Frosting – Beat butter + shortening until creamy. Add powdered sugar gradually. Mix in cream, vanilla, and peppermint extract. Whip until fluffy.
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Decorate – Spread frosting on cooled cookies, top with crushed candy canes. Add drizzle if desired.
- Prep Time: 25 mins
- Cook Time: 10 mins/batch