Description
These cookies are the holiday season in edible form—deeply fudgy like a brownie, topped with fluffy peppermint buttercream, and finished with a sparkle of crushed candy canes. They’re rich, chewy, and full of festive cheer, with a hint of espresso to make the chocolate flavor pop. Bake a batch, and you’ll have a tray of pure holiday magic that will make your kitchen smell like joy itself.
Ingredients
For the Cookies:
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2 cups unsalted butter, softened
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1 ½ cups brown sugar
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⅔ cup white sugar
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2 large eggs (room temp)
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4 tsp vanilla extract
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2 tbsp molasses (optional, adds chew)
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2 tbsp light corn syrup
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3 ½ cups all-purpose flour
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1 ⅓ cups cocoa powder
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2 tsp baking soda
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1 tsp baking powder
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½ tsp salt
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4 tsp espresso powder
For the Peppermint Frosting:
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1 cup butter + ½ cup shortening
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6 cups powdered sugar
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8 tbsp heavy cream
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1 tsp vanilla extract
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1 tsp peppermint extract
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Crushed candy canes (for topping)
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Optional: 1–2 drops red food coloring
Instructions
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Prep: Preheat oven to 350°F (175°C). Line baking sheets with parchment.
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Cream: Beat butter + sugars until light and fluffy. Mix in eggs, vanilla, molasses, and corn syrup.
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Dry mix: Whisk flour, cocoa, baking soda, baking powder, salt, and espresso powder.
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Combine: Add dry to wet, mixing until just combined.
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Shape: Scoop into 1.5-inch balls, place 2 inches apart.
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Bake: 8–10 min, until edges are set but centers soft. Cool fully.
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Frost: Beat butter + shortening, add powdered sugar gradually, then cream, vanilla, and peppermint. Whip until fluffy.
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Decorate: Frost cooled cookies, sprinkle with crushed candy canes.
Notes
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Slightly underbake for the fudgiest texture.
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Chill dough 30 min if cookies spread too much.
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For a swirl effect, tint part of the frosting pink and pipe together with white.
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Freeze cookie dough balls for last-minute holiday baking.