Chocolate Cookies with Cream Cheese Frosting and Peppermint Bits

Our Chocolate Peppermint Swig-style cookie is the ultimate chocolate and peppermint holiday treat!

We’ve combined dark chocolate, sour cream frosting and peppermint to create the ultimate holiday cookie! Chocolate Cookies with Cream Cheese Frosting and Peppermint Bits are perfect for a cookie exchange, gifting, or sharing at your next gathering. 

Our latest holiday treat doesn’t need to be chilled, rolled out, or cut in shapes. Use a sugar-coated glass to form each cookie. Making these cookies is a fun activity for kids of all ages, so gather the little ones for a holiday baking activity they’re sure to love!

Tips for Perfect Chocolate Peppermint cookies

Use Dutch-processed cocoa for a deep, rich flavor. You will find the words “Dutch-processed” or “Alkalized” on the label.  Ghirardelli and Hershey’s (Special Dark) are easy to find in most grocery stores.

Using room temperature ingredients helps the cookie dough to combine easily, without over mixing. This creates an ideal cookie texture. 

We overfill the cookie scoop, and twist the glass as we press the cookie shape. This creates a unique jagged edge, or “lip” on the cookie. 

Find crushed peppermint candy bits on Amazon, Walmart or at Orson Gygi if you are a local SLC resident. 

Always allow the cookies to completely cool before frosting. Sprinkle the peppermint bits immediately after frosting to ensure the bits will stick to the cookie. 

If making ahead, bake cookies and freeze or refrigerate before frosting. Bring cookies to room temperature, then frost and decorate the day of serving. 

These cookies are not only fun to make and decorate, they are also so festive and delicious! Wrap cookies individually in cellophane bags and tie with a bow for a homemade holiday gift. 

ABK is loaded with holiday cookie recipes! Here are a few more we know you’ll love: Our Favorite Sugar Cookies,  Christmas M&M Cookies, and Chewy Chocolate Ginger Cookies. We l hope you enjoy these cookies with those you love. Happy Holidays! 

Chocolate Cookies with Cream Cheese Frosting and Peppermint Bits

Print Pin

Author: Si Foster

Course: Dessert

Cuisine: American

Prep Time: 15 minutes mins

Cook Time: 10 minutes mins

Total Time: 25 minutes mins

Servings: 18 large cookies

Dark chocolate cookies covered in pink cream cheese frosting and sprinkled with crunchy peppermint bits. So festive!

Ingredients 

Chocolate Cookie

• 1 cup unsalted butter, room temperature
• 1 1/2 cups sugar
• 1 cup sour cream, not low fat
• 2 teaspoons vanilla
• 3/4 cup Dutch process cocoa, such as Hershey's Special Dark Cocoa
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 cup semi-sweet chocolate chips

for shaping cookies:

• 1/4 cup granulated sugar
• cooking spray
• *glass with flat bottom, (see notes)

Cream Cheese Frosting

• ½ cup unsalted butter, softened
• 4 ounces cream cheese, softened , not low-fat
• 3 ½-4 cups powdered sugar
• 2 teaspoons vanilla
• dash of salt
• milk or half and half, to thin icing
• 1-2 drops red food coloring
• 1 cup crushed peppermint candy

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Instructions

For Cookies:

• Preheat oven to 350 degrees. Place rack in the center of the oven. Lightly grease a cookie sheet.
• Cream butter and sugar together.
• Add sour cream and vanilla. Mix. Add the cocoa and mix again until smooth. The mixture should be creamy, with no specks of white. Turn the mixer off.
• Add the flour, baking powder, salt and chocolate chips all at once. Mix just until all of the flour disappears, on the lowest setting. This should take about 10-15 seconds.
• Using a 1 3/4-inch to 2-inch scoop, place the dough on the prepared cookie sheet.
• Lightly grease the bottom of a glass, then dip it into sugar. Flatten the cookie ball with the bottom of the glass while twisting the glass gently.  Re-dip the glass in sugar between each cookie to prevent sticking.
• After all of the cookies are flattened a bit, lightly sprinkle sugar on top of each cookie.
• Bake for 10 minutes. The cookies should be barely firm on top. The sugar sprinkled on top will form a light crust. Do not over bake!
• If the cookie has spread while baking and is not as round as you would like, use a small spatula and push the edges back into a circle shape while still warm.
• While cookies are baking, prepare the frosting and the crushed peppermint sprinkles.

For Frosting:

• Cream butter, cream cheese, and powdered sugar in a large mixing bowl or bowl of a stand mixer.
• Add vanilla and salt. Beat until smooth.
• Add milk a little at a time, until the frosting is spreading consistency. Add food coloring for a light pink frosting.
• Let the cookies cool completely on the cookie sheet. Frost with cream cheese frosting and sprinkle with crushed peppermint candy.

Notes

• Tips to create an edge or “lip” on the cookie:
• Generously fill the cookie scoop. Extra dough will help form an outer edge on the cookie.
• Choose a glass with a flat bottom. If the bottom is not flat, the dough will not press out properly. I use a 2 1/4-inch glass bottom.
• Flatten the cookie ball with the bottom of the glass while twisting the glass gently.
• The cookies should be about 1/4-inch thick after flattening with glass.
• Be careful not to over bake. When the cookies are done, they should feel just slightly firm to the touch. Because the dough is dark in color, don’t rely on color alone to judge doneness.
• We use Dutch Process Cocoa, which I highly recommend.
• These cookies will keep for a few days in an air tight container if refrigerated. 
• This recipe does NOT contain eggs!