Ingredients
Chocolate Peppermint Cookies
- 1 1/4 cups all-purpose flour*
- 1/2 cup cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, room temperature
- 3/4 cup Dixie Crystals Light Brown Sugar
- 1 large egg
- 1 teaspoon vanilla extract
Peppermint Frosting
- 1/2 cup (1 stick) unsalted butter, softened
- 1/4 cup butter flavored crisco shortening (or an additional 1/4 cup of butter)
- 1 teaspoon vanilla extract
- 1/4 teaspoon pure peppermint extract
- 1/4 teaspoon salt
- 3 1/2 cups Dixie Crystals Confectioners Powdered Sugar
Chocolate Drizzle
1 1/2 cups semi-sweet chocolate chips
*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
Directions
- Preheat oven to 375°F. Line two baking sheets with parchment paper.
- Combine flour, cocoa powder, baking soda and salt in a medium bowl. Set aside.
- In bowl of a stand mixer, beat butter and brown sugar until light and fluffy. Add in egg and vanilla.
- Gradually add in flour mixture on low speed. Stir until dough forms.
- Using your hands, form 1-tablespoon sized balls of dough and place on prepared baking sheets.
- Bake for 8 minutes. Remove from oven and using bottom of a glass, flatten cookie into a disk. Let cookies cool completely.
- Cream butter and shortening in a stand mixer. Add vanilla, peppermint extract, and salt.
- Gradually add powdered sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl as needed.
- Transfer frosting into piping bag and pipe onto cooled cookies.
- Melt chocolate in a microwave safe bowl according to package instructions. Drizzle on top of frosted cookies. Let chocolate harden and serve.
Dixie Crystals Insight
Recipe developed for Dixie Crystals by Jessica Segarra @TheNoviceChef.