Chocolate Peppermint Cookies – a delicious recipe with butter, granulated sugar, egg yolk, flour, cocoa, powdered sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350u00b0F. Grease and line 3 baking trays with parchment paper.
2
Beat butter and sugar until smooth. Beat in egg yolk until combined. Sift flour and cocoa powder over top then fold in to form a soft dough. Shape into a disc, wrap in plastic wrap and chill for 30 mins.
3
Roll dough between 2 sheets of baking paper until 1/4 inch thick. Cut out cookies and place 1 inch apart on prepared trays. Bake for 12 mins, or until a cookie can be pushed gently without breaking. Let cool for 5 mins then transfer to a wire rack to cool.
4
Meanwhile, to make the peppermint icing, combine powdered sugar, peppermint extract and 2 tbsp water in a small bowl. Stir until smooth.
5
Spread 1 tsp peppermint icing evenly over top of each cookie. Place on a large wire rack set over a baking tray and set aside until icing is completely set.
6
Place chocolate in a small heatproof bowl over a small saucepan of simmering water (don't let water touch base of bowl). Stir until smooth. Remove bowl from heat and stir in oil. Transfer to a measuring cup. Pour a small amount of chocolate over cookies to cover. Let stand on a wire rack until set.
1063
kcal
Calories
53
g
Fat
139
g
Carbs
11
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1/2 cup butter, softened, 1/2 cup granulated sugar, 1 None large egg yolk, 1 cup all-purpose flour, plus 2 tbsp, and more.
Yes, Chocolate Peppermint Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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