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These Soft Frosted Chocolate Peppermint Cookies are beyond delicious, my friends. The cookie is heaping with rich chocolate flavor, both from the chocolate dough and milk chocolate chips. I opted to use both white chocolate and cream cheese in the frosting, giving it a fabulous silky/light texture, with of course a nice splash of peppermint. Yum! I wish I could live on this frosting, seriously. It’s so good. Put these cookies on your list this holiday season! They will put a smile on your face, of that you can be sure. 🙂


Soft Frosted Chocolate Peppermint Cookies

Total Time: 1 hour, 30 minutes

Yield: 48


1 C butter, softened
1 C sugar
1 C brown sugar
2 eggs
2 tsp vanilla
2 1/4 C flour
1 tsp baking soda
3/4 C unsweetened cocoa powder
1 tsp salt
1 1/2 C milk chocolate chips
1 C white chocolate chips
4 ounces cream cheese, softened
4 Tb butter, softened
4 C powdered sugar
2 Tb milk
2 tsp vanilla
1 1/2 tsp peppermint extract
4 drops red food coloring
dash salt
15-20 mini candy canes


1. Preheat your oven to 350 degrees.
2. In your stand mixer, cream together the butter, sugar and brown sugar for 2 minutes. Scrape the bottom of the bowl and add the eggs. Cream for an additional 1 minutes, or until light and fluffy.
3. Add the vanilla and mix just until combined.
4. In a separate bowl toss together the flour, baking soda, cocoa powder and salt. Add the dry ingredients to the creamed mixture and mix just until combined.
5. Fold in the chocolate chips.
6. Spray your cookie sheets with cooking spray and form the dough into 1 1/2 inch balls.
6. Bake for 7-8 minutes or until the tops of the cookies crack. Remove the pan from the oven and allow the cookies to finish baking on the hot sheet. Remove to a wire rack and cool completely.
7. To make the frosting melt the white chocolate in the microwave in 30 second intervals, stirring after each one.
8. Beat the butter and cream cheese together until smooth. Add the white chocolate and mix. Don't be worried if it looks kind of chunky at this point. That's normal. 🙂
9. Add powdered sugar, milk, vanilla, peppermint extract, food coloring and salt. Mix for 1 minute. Scrape the bottom of the bowl and mix on medium speed for about 2 minutes of until its nice and smooth and a bit fluffy.
10. Unwrap the candy canes and place them in a gallon sized ziploc bag. Seal the bag tightly and crush them with a rolling pin.
11. Frost each cookie, making sure to sprinkle the candy canes over the top directly after it's been frosted.
Store in an airtight container. These cookies freeze super well! Make sure and lay a sheet of parchment paper between layers of cookies if you are going to stack them, so they don't stick together.

Recipe from Jamie Cooks It Up!


About Jamie

Thanks for dropping by today! I hope you find these recipes to be delicious!

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  1. Hi Jamie 🙂
    Do you freeze these with the frosting on it or do you freeze just the cookie and add frosting later? Thanks.

  2. These cookies are incredible! My family is ranting and raving about them, and asking me to already make them again. I will say though, that I may have made the dough balls too large because the recipe says it yields 48 cookies, but I was only able to make 24 with it.