I’m so excited to have Deborah from, Taste and Tell guest posting this chocolate peppermint cookies for me today. Deborah is an extremely talented blogger, and friend of mine, and she always has the best recipes. We are doing a little cookie swapping on each other’s sites today, so make sure that you head off to check out my recipe on her site.
To me, there isn’t a flavor that screams “Christmas!” to me more than peppermint. Unfortunately, no one else in my family really likes peppermint. Or maybe that’s fortunate for me – because it means more for me, right?? Regardless, when December rolls around, the fact that I’m the only one that likes peppermint doesn’t stop me from making lots of peppermint treats. I just can’t get enough of them!!
These cookies have everything that a peppermint lover would want. A chocolate and peppermint cookie topped with a white chocolate cream cheese frosting. And of course, they wouldn’t be complete without some crushed candycanes on top!! McCormick‘s peppermint extract gives these cookies the perfect amount of peppermint flavor. If you have a cookie exchange coming up, or if you are looking for some cookies for the neighbors, these cookies are sure to liven up any cookie plate!!
Can You Freeze Cookie Dough?
You can roll cookie dough into a log, wrap with plastic wrap and freeze.
Or, you can put cookie dough into an airtight container and freeze for up to 3 months.
Cookie dough can also be frozen after dropping into cookie portions on parchment paper.
Once the cookies have frozen, transfer them to a heavy duty freezer bag.
What Can You Substitute For Cream Cheese?
Instead of cream cheese, you can use Neufchatel, equal parts of ricotta cheese plus plain, full-fat yogurt, or 8 oz. lower fat cottage cheese plus 1/4 cup margarine.
Can You Use Salted Butter Instead of Unsalted?
If you do not have unsalted butter, you can substitute salted butter.
You will need to eliminate the added salt in the recipe.
Chocolate Peppermint Cookies
Chocolate Peppermint Cookies
- 1 cup butter, at room temperature
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 1 teaspoon McCormick peppermint extract
- 2 1/2 cups flour
- 3/4 cup unsweetened cocoa
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1/2 cup white chocolate chips
- 4 oz cream cheese, at room temperature
- 2 1/2 cups powdered sugar
- crushed candy canes
- Preheat the oven to 350F.
- In the bowl of a mixer, cream together the butter and both sugars until light and fluffy. Add in the eggs, one at a time, beating well in between each addition. Add in the peppermint extract.
- In a separate bowl, mix together the flour, cocoa, salt and baking soda. Add the dry mixture to the butter mixture and mix just until combined.
- Roll the dough into 1-inch balls and place on an ungreased baking sheet at least 2 inches apart. Bake in the preheated oven fro 8-10 minutes, or until set at the edges. Remove to a cooling rack to cool completely.
To make the frosting:
- In a microwave safe bowl, melt the white chocolate chips in 30 second intervals until mostly melted. Stir until completely melted.
- Let cool slightly, about 10 minutes.
- Add in the cream cheese and beat until light and fluffy.
- Slowly add in the powdered sugar.
- Frost the top of the cooled cookies with the frosting.
- Top each with crushed candy canes.
**Disclosure- I am in a working partnership with McCormick, but all opinions are my own.**