Chocolate-Peppermint Cookies
Decadent, cakey chocolate cookies with sweet, minty peppermint frosting makes this the perfect cookie combo for the holiday season!
Ingredients
- Cookies
- 1 pkg (15.25 oz./432 g) chocolate cake mix
- ½ cup (125 mL) vegetable oil
- 2 eggs
- ½ cup (125 mL) semisweet chocolate morsels or white chocolate peppermint chips
- Frosting
- ¾ cup (175 mL) butter, softened (1½ sticks)
- ½ tsp (2 mL) peppermint extract
- ⅛ tsp (0.5 mL) salt
- 3 cups (750 mL) powdered sugar
- 2 tbsp (30 mL) milk
- 1 drop red food coloring (optional)
- 3 tbsp (45 mL) crushed peppermint candies
Directions
- Preheat the oven to 350°F (190°C).
- Add all the cookie ingredients to the Deluxe Stand Mixer with the scraping beater attached. MIX for 45 seconds.
- Use the Extra-Large Scoop to scoop 4–5 cookies (¼ cup/60 mL each) onto a cookie sheet, leaving 2" (5 cm) between scoops (see cook’s tip).
- Bake for 13–15 minutes, or until the cookies don’t look wet and the tops crack slightly. Let the cookies cool on the pan for 5 minutes before removing.
- To prepare the frosting, add the butter, extract, salt, powdered sugar, milk, and food coloring, if using, to the bowl of the stand mixer and CREAM for 3 minutes and 30 seconds.
- Spread the frosting onto each cookie and top with crushed peppermint candies.
Yield:
- 9 servings
Nutrients per serving:
U.S. nutrients per serving: Calories 700, Total Fat 40 g, Saturated Fat 15 g, Cholesterol 80 mg, Sodium 450 mg, Carbohydrate 86 g, Fiber 1 g, Sugars 67 g (includes 48 g added sugar), Protein 5 g
Cook's Tips:
For the best results, only cook one sheet pan of cookies at a time. If you bake multiple sheets, rotate your pans and swap racks so they cook evenly.
To make 18 smaller cookies, scoop 2 tbsp (30 mL) of the batter onto a sheet pan and bake for about 10 minutes.