Chocolate Peppermint Cream Cookies Recipe

Name: Chocolate Peppermint Cream Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cups Softened Butter; 1/2 cups Dark Brown Sugar; 1/2 cups Sugar; 2 Tablespoons Milk; 1-1/2 cup Flour; 1/4 cups Dark Cocoa Powder; 1 teaspoon Baking Soda; 4 ounces, weight Dark Chocolate, Chopped; FOR THE FILLING:; 3 cups Powdered Sugar, Sifted; 1 teaspoon Peppermint Extract; 1/2 cups Heavy Whipping Cream

Servings: persons

3/4 cups Softened Butter
1/2 cups Dark Brown Sugar
1/2 cups Sugar
2 Tablespoons Milk
1-1/2 cup Flour
1/4 cups Dark Cocoa Powder
1 teaspoon Baking Soda
4 ounces, weight Dark Chocolate, Chopped
FOR THE FILLING:
3 cups Powdered Sugar, Sifted
1 teaspoon Peppermint Extract
1/2 cups Heavy Whipping Cream

1
Preheat oven to 350u00b0F. Line baking sheets with parchment paper and set aside.
2
Beat butter sugars, and milk in the bowl of a stand mixer fitted with the paddle attachment until light and fluffy, about 8-10 minutes.
3
In a medium size bowl, sift flour, cocoa, and baking soda. Once light and fluffy, add dry ingredients and mix until a dough forms. Stir in chocolate pieces. Wrap dough with plastic wrap and refrigerate 30 minutes.
4
Roll cookie dough into 1-tablespoon-sized balls and arrange on baking sheets (no more than 8 at a time). Using the bottom of a measure cup or drinking glass, gently flatten the dough slightly and bake 10-12 minutes. Remove cookies from oven and let cool on a cooling rack. Repeat with remaining dough.
5
Once all of the cookies are baked and completely cooled, make the filling. Beat powdered sugar, peppermint extract, and cream with an electric mixer until combined. The filling should be firm enough to hold its shape. If your filling is too runny, add more powdered sugar 1 tablespoon at a time until desired consistency. Alternatively, if your filling is too firm, add more heavy cream 1 teaspoon at a time.
6
Spread frosting onto the flat side of a cookie and sandwich with another. Repeat with remaining cookies.

1220

kcal

Calories

Fat

183

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3/4 cups Softened Butter, 1/2 cups Dark Brown Sugar, 1/2 cups Sugar, 2 Tablespoons Milk, and more.

Yes, Chocolate Peppermint Cream 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.

Chocolate Peppermint Cream Cookies

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