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Chewy Chocolate Cookies With Peppermint Buttercream

These Chewy Chocolate Cookies With Peppermint Buttercream are a perfect cookie for the holiday season. Plus, my cookbook announcement!
5 from 1 review
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Course: Dessert
Cuisine: Cookies
Keyword: Chocolate, Brownie Cookies, Holiday, Baking, Peppermint
Servings: 2 1/2 dozen large cookies

Ingredients

  • 8 ounces semisweet chocolate coarsely chopped
  • ½ cup (112 g) sunflower oil or other light-flavored oil
  • 3 large eggs room temperature
  • ¾ cup (165 g) light brown sugar packed
  • ¾ cup (150 g) granulated sugar
  • 1 teaspoon (4 g) real vanilla extract
  • 1 cup (135 g) bread flour
  • 3/4 cup (101 g) all-purpose flour
  • ¼ cup (21 g) unsweetened cocoa powder sifted
  • 1 teaspoon (5 g) baking powder
  • 1 teaspoon (5 g) baking soda
  • 1 teaspoon (6 g) sea salt
  • 2 1/2 cups (300 g) powdered sugar
  • 8 tablespoons (113 g or 4 oz) unsalted butter room temperature
  • 1/2 teaspoon (2 g) peppermint extract
  • 1-2 tablespoons (15-30 g) milk

Instructions

  • Place chocolate + oil in a large, microwave safe bowl and melt in the microwave (I usually do 1 minute on High, but microwaves are funky so keep an eye on things). Stir the chocolate to get rid of any chunks. Sometimes it will look chunky, but if you give it 20 or so stirs, you’ll get rid of all of the chunks without overheating it. Set it aside to cool a beat. Whisk in the eggs, brown sugar, granulated sugar and vanilla. This mixture will be thick…don’t panic. Set aside.
  • In another bowl whisk together the bread flour, all-purpose flour, cocoa powder, baking powder and baking soda and sea salt. Pour the flour mixture into the chocolate mixture and stir until just combined. Wrap tightly and chill the cookie dough for 30 minutes in the fridge.
  • Preheat your oven to 375 degrees F. Line your baking sheets with parchment paper.
  • Roll 1 1/2 tablespoons of dough and place on the baking sheet allowing at least two inches between dough balls. Freeze for 10 minutes or place in the fridge for 20 minutes. If you have a small freezer, you could set them on a dish and then transfer to your baking sheet.
  • Bake for 10 minutes in the center of the oven. You want to slightly under bake these. Allow the cookies to cool on the sheet for 5-10 minutes, or until they come off easily, and transfer to a rack to finish cooling.
  • In a medium bowl stir together the powdered sugar, soft butter, peppermint extract and milk until smooth. Add more milk if necessary to get desired consistency: thick, but spreadable. Schmear on top of the cooled cookies, decorate with your favorite sprinkles and exchange away.
Thanks for baking with me! Please tag me on social @displacedhousewife #displacedhousewife so I can see your beautiful treats! xo