Cocoa Peppermint Cookies

Double chocolate cookies blended with a hint of peppermint and topped with a rich chocolate frosting and candy cane pieces.
Cuisine: American
Course: Desserts, Kid Friendly, Seasonal, Snacks
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Prep Time 15 minutes
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Total Time 50 minutes
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24 cupcakes


  • 10 Tbsp Prairie Farms unsalted butter softened
  • 3/4 cup light brown sugar packed
  • 1/4 cup granulated sugar
  • 2 eggs room temperature
  • 3 tsp Prairie Farms Chocolate Milk Seasonal Item
  • 1/8 tsp peppermint extract
  • 1 cup all-purpose flour
  • 2/3 cup unsweetened cocoa powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 1/4 cup chocolate chips - semi-sweet or dark


  • 1 cup sugar
  • 1/4 cup unsweetened cocoa powder
  • 1/4 cup Prairie Farms unsalted butter
  • 1/4 cup Prairie Farms Chocolate Milk Seasonal Item
  • 1/4 tsp peppermint extract


  • Peppermint Candy Canes, crushed


  • Preheat the oven to 350F degrees.
  • In a stand-up mixer beat together the butter and sugars on medium speed for 5 minutes.
  • Add the egg, chocolate milk, peppermint extract, mixing until combined.
  • Slowly add the flour, cocoa, baking soda and salt, blending on low until incorporated.
  • Cover a baking sheet with parchment paper. Roll dough into small balls, then place 2 inches apart on baking sheet, pressing each down slightly.
  • Cover pan with plastic wrap and chill in refrigerator for at least 2 hours.
  • Bake cookies for 10-12 minutes.
  • Remove from oven and let cool for 5 minutes before transferring to a wire rack. Let cool completely before icing.


  • In a small saucepan on medium heat, combine sugar, cocoa, butter and chocolate milk. Stir with a whisk, bringing to a boil for 1 minute. Remove from heat and let cool for 5 minutes. Add peppermint extract then beat in an electric mixer until icing no long has a glaze look.
  • Using a decorating spatula, top cookies with icing and then garnish each with crushed candy cane pieces. Chill to set fully. Store in an airtight container.

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