December 10, 2017

Chocolate Peppermint Cookies

You guys . . . EVERYONE needs this chocolate cookie recipe.  It is such a good cookie.  Thick, rich, chocolaty, fudgy, chewy and delicious.  Pretty much everything you could ask for in a chocolate cookie is covered in this recipe.  Plus, you don't even have to chill the dough.  You can make and bake them right away.    

These are definitely one of my favorite cookies that I have made this year.  The cookie on its own is perfect, but I was really craving some creamy frosting, so I covered these amazing cookies with a Vanilla Bean Cream Cheese Frosting and to make them extra special for the holidays, I topped them with crushed peppermint candy canes.  
I cannot get enough of these cookies and my whole family loves them.  

I have now been eating these for three days and they are just as good as on day one.  Make sure to store them in the refrigerator since there is cream cheese in the frosting.  You can either bring them to room temperature before eating or eat cold, straight out of the fridge.  Both ways are incredible.  
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Chocolate Peppermint Cookies
From: Jenn@eatcakefordinner
(Printable Recipe)

1 c. unsalted butter, room temperature
1 c. sugar
1 c. light brown sugar, packed
2 large eggs
2 tsp. vanilla
2 1/4 c. all-purpose flour
3/4 c. unsweetened cocoa powder
1 tsp. baking soda
1 tsp. salt
1 1/2 c. chocolate chips (I use 1 cup milk and 1/2 c. semi-sweet)

Preheat oven to 350 degrees.  In a large bowl, cream together butter, sugar and brown sugar for two minutes.  Scrape down the bowl and add the eggs, one at a time, beating well after each addition and mix until light and fluffy.  Mix in the vanilla.  In a separate bowl, combine the flour, cocoa, baking soda and salt and gradually mix into wet mixture.  Mix until just combined.  Stir in chocolate chips.  Spray cookie sheets with cooking spray.  

Form dough into roughly 1 1/2- 2 inch balls (I like to use a 1 3/4 Tablespoon cookie scoop).   Place dough balls on cookie sheet, leaving 2-inches between each.  Bake for 8-9 minutes or until tops of cookies start to crack (mine are perfect at 9 minutes).  Remove from oven and transfer cookies to a wire cooling rack and cool completely.  Repeat with remaining cookie dough.  When cookies are cool, top with frosting and crushed candy canes, if desired.  Makes around 42 cookies.  

Cream Cheese Frosting
1/2 c. unsalted butter, room temperature
4 oz. cream cheese, room temperature
pinch of salt
1 Tbl. vanilla bean paste or 2 tsp. vanilla extract
2 1/2 c. powdered sugar
1-2 Tbl. milk, as needed
1/2 c. crushed peppermint candy canes, for garnish, opt.

In a large bowl, mix together butter, cream cheese and salt until smooth.  Add the vanilla bean paste or vanilla and mix until combined.  Add powdered sugar, 1 cup at a time, beating after each addition. Add a little milk, if needed, to reach desired spreading consistency.  Beat until fluffy.  Spread over cooled cookies and top with crushed candy canes.

Base cookie adapted from: Jamie Cooks It Up
Frosting from: Jenn@eatcakefordinner

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