Happy Monday! It’s the happiest of Mondays because it involves two kinds of chocolate and peppermint buttercream. Oooooh buttercream. Literally just an acceptable way to straight up eat a shiz ton of butter and sugar. I mean, I don’t necessarily need an excuse for butter since I slather it on basically everything, but like literally just taking straight up mouthfuls of butter and sugar because we call it icing. I like it. I like it a lot.
So I’ve been making variations of this cookie for years. Sometimes with white chocolate chips (like today), sometimes with Reese’s Pieces (like at halloween) or other caramel chocolate, chocolate chips, walnuts, etc. Sometimes with almond extract and others with peppermint. It depends on the season/occasion but the base of the recipe is always the same. It’s hands down our favorite chocolate cookie.
It’s soft, crisp on the edges, chewy and almost brownie like in the center. Basically the chocolate cookie of ma dreams.
We’re gearing up for a very exciting weekend this weekend, a Christmas play on Wednesday and then BAM it’s Christmas next week.
I can’t even.
It’s coming so fast. BUT the freezer is stocked with ginger molasses cookie sandwiches, these double chocolate peppermint cookie sandwiches and peppermint bark cheesecake, the fridge is stocked with all the cheese, fancy sausages and ingredients to make dips, the wine is collecting in my wine rack, and the rest will come next week.
I got this guys. You got this, too. Let’s get cookie bakin’ and holiday celebratin’!
- ½ cup soft butter
- ½ cup packed brown sugar
- ¼ cup cane sugar
- 1 large egg, room temperature
- 1 tsp vanilla extract
- 1¼ cup all purpose flour
- 5 TBSP high quality cocoa powder (I LOVE Rodelle)
- 1 tsp baking soda
- ½ tsp salt
- 1 TBSP milk
- ¾ cup white chocolate chips
- ½ C soft butter
- 1 - 1¼ cups icing sugar
- heaping ¼ tsp peppermint extract
- In the bowl of a stand mixer fitted with a paddle attachment, cream butter and sugar together for 1-2 minutes. Scrape the bowl as necessary.
- Add egg and vanilla and beat until light and fluffy, scraping the bowl if any of it gets stuck to the sides.
- In a separate bowl, sift together flour, cocoa, salt, and baking soda
- Add flour mixture to the butter mixture slowly with the paddle running on low speed until just combined.
- Add milk and mix until combined.
- Fold in the chocolate.
- Cover dough with plastic wrap and chill for a minimum of 3 hours or up to 3 days.
- When ready to make, preheat oven to 350F
- Line a baking sheet with parchment paper or silicone baking mat.
- Roll cookies in to 30 balls, place on baking sheet 2-3 inches apart and bake for 8-9 minutes or until the edges have started to set.
- The cookies will appear underdone but it's very important not to over bake. Allow cookies to cool completely on the baking sheet and they will continue to cook and set.
- While the cookies cool, make the buttercream.
- In a medium bowl, combine butter, icing sugar and peppermin extract. Beat on high with an electric whisk until light and fluffy. Add extra icing sugar and/or peppermint extract if desired.
- Once cookies have cooled, place in an air tight container, separating layers with parchment paper and chill in the fridge. This makes them sturdier for icing. Chill for 1 hour or longer.
- Once ready, spread desired amount of peppermint buttercream on the bottoms of 15 cookies. Sandwich with the other 15 cookies. Store in the fridge for 5-7 days or in the freezer for up to 3 months.
- Allow to come to room temperature before eating if desired. They're also great from the fridge and frozen!