Cocoa Peppermint Cookies
Cocoa Peppermint Cookies
Mocha peppermint fans will love these cocoa peppermint cookies! Cookie batter can be made ahead of time and refrigerated for easy baking.
Cocoa Peppermint Cookies
Cocoa Peppermint Cookies
Mocha peppermint fans will love these cocoa peppermint cookies! Cookie batter can be made ahead of time and refrigerated for easy baking.
Servings Prep Time
2dozen cupcakes 15minutes
Cook Time Passive Time
20minutes 15minutes
Servings Prep Time
2dozen cupcakes 15minutes
Cook Time Passive Time
20minutes 15minutes
Instructions
  1. Preheat the oven to 350F degrees.
  2. In a stand-up mixer beat together the butter and sugars on medium speed for 5 minutes.
  3. Add the egg and chocolate mint milk and continue mixing until combined.
  4. Slowly add the flour, cocoa, baking soda and salt mixing on low speed until incorporated.
  5. Cover a baking sheet with aluminum foil or parchment paper. Form dough into walnut sized balls. Place 2 inches apart on a baking sheet and press down slightly.
  6. Cover with cling film and chill in the refrigerator for at least 2 hours or up to 48.
  7. Bake cookies for 10-12 minutes until the tops are just set.
  8. Remove from oven and let cool on their tray for 5 minutes before transferring to a wire rack to continue cooling.
  9. To make cocoa icing: In a small saucepan combine sugar, cocoa, butter, and chocolate mint milk. Stirring occasional with a metal whisk bring to a slow boil for 1 minute. Remove from heat and let cool for 5 minutes. Beat with a whisk or electric mixer until icing no long has a glaze look.
  10. Once cookies have cooled, you can ice with cocoa icing and top with crushed candy cane peices.