Few holiday treats loom larger in my memory than chocolate-chocolate cookies with peppermint frosting from Cheryl’s Cookies. Growing up in central Ohio, Cheryl’s was “a thing”. Started in 1981 by college roommates in Columbus, now they’re a national brand owned by 1800-Flowers. Fun fact (maybe only to me) my dad was once neighbors with the eponymous Cheryl! [Okay, reader, upon further consultation with my father, Cheryl might have actually been neighbors with me myself when I was growing up. We never met, which is tragic.]

I remember going to the brick and mortar store around the holidays and getting *these* cookies. They used to be topped with peppermint candy pieces, but those have since been replaced with sprinkles…. Ladies … choices.

I set out to make a copycat version that anyone can easily make at home. And, of course, I’ve honored the original topping here because it’s. just. better.

Did you make these chocolate-chocolate cookies with peppermint frosting? I want to see! Tag me @easygayoven on Instagram and TikTok.

Chocolate-Chocolate Cookies with Peppermint Frosting

Print Recipe

Course Dessert

Servings 18 cookies

Author Eric King

Ingredients

Chocolate-chocolate chunk cookies

• 1 cup unsalted butter, melted and cooled (2 sticks) (226 grams)
• 1/2 cup sugar (100 grams)
• 1/2 cup lightly packed brown sugar (100 grams)
• 1 large egg plus 1 yolk
• 1 teaspoon vanilla
• 1 1/2 cup 210g all-purpose flour
• 1/2 cup cocoa powder (50 grams)
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 5 oz. dark or semi-sweet chocolate chopped into chunks

Peppermint buttercream

• 1 cup unsalted butter, at room temperature (2 sticks) (226 grams)
• 3/4 cup powdered sugar (90g)
• 1/2 teaspoon vanilla extract
• 3/4 teaspoon peppermint extract
• red food coloring
• kosher salt
• peppermints or candy canes crushed into bits

Instructions

For the cookies:

• Preheat oven to 350° F. Line two sheet pans with parchment paper.
• In a stand mixer with a beater attachment, cream together the melted butter and sugars until well combined.
• Add the egg and yolk, one at a time, mixing after each addition. Add vanilla and mix to combine.
• Scrape down the sides and bottom of the bowl.
• In a medium-sized bowl, whisk together the flour, baking soda, cocoa powder, and salt.
• Set mixer to low. Slowly add in the dry ingredients.
• Once the last traces of flour disappear, mix in the chocolate chunks. Do not over-mix.
• Remove bowl from mixer and run a rubber spatula around the bottom to make sure everything has been incorporated.
• Dole out about 18, 2-tablespoon dough balls (I like to use a cookie or ice cream scoop) onto the parchment-lined pans, leaving about 2 inches between each ball.
• Chill the pre-portioned dough in the fridge for 20 minutes. (This is crucial because it firms them up so they don’t spread as much.)
• Bake for 7 minutes, then swap and rotate the trays to promote even baking, giving each tray a solid *thwap* on the counter before returning to the oven.
• Bake for 7 more minutes, then remove from the oven. After five minutes, transfer the cookies to a cooling rack.

For the buttercream:

• While the cookies are cooling, make the buttercream.
• In a stand mixer fitted with the paddle attachment, beat the butter on medium speed until light in color and fluffy.
• Add the powdered sugar and mix until combined.
• Scrape the bowl, then add in vanilla, peppermint extract, and a pinch of salt.
• Beat the mixture just until it has all come together.
• Add just the tiniest drop of red gel food coloring and beat to make a light pink color. Remember, you can always add more color, but you can never take it away!
• Scrape down the sides of the bowl, then turn the mixer to low and let it run for about 3 minutes. This will help rid the buttercream of air bubbles.

Assembly:

• Frost the cookies with the buttercream and sprinkle with crushed candy canes or peppermints.