Peppermint Frosted Chocolate Cookies
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Rich fudgy chocolate cookies topped with smooth peppermint frosting, topped with crushed candy cane. These require several hours of dough chilling but reward you with festive holiday cookies.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 24- 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
- 1/2 cup (100g) granulated sugar
- 1/2 cup (100g) packed light or dark brown sugar
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
- 1 teaspoon peppermint extract
- 1 cup (125g) all-purpose flour (spooned & leveled)
- 2/3 cup (55g) natural unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/8 teaspoon salt
- 1 Tablespoon (15ml) milk (any kind, dairy or non)
- 1 cup (180g) mini or regular semi-sweet chocolate chips
- 2 and 1/4 cups (270g) confectioners’ sugar
- 2 Tablespoons (30ml) milk, at room temperature (dairy or nondairy)
- 1/2 teaspoon peppermint extract, or more to taste
- salt, to taste
- 1/3 cup (50g) crushed candy canes (about 3-4 large candy canes)
At a glance
PER SERVING · TIME 240M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 3h 20m
- Cook
- 11m
- Sodium
- 118mg
- Total sugar
- 25g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 62mg
- Calcium
- 10mg
- Iron
- 0.73mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 200M
- SODIUM
- 118MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.