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
1cupunsalted butter, melted and cooled(2 sticks) (226 grams)
1/2cupsugar(100 grams)
1/2cuplightly packed brown sugar(100 grams)
1large egg plus 1 yolk
1teaspoonvanilla
1 1/2cup210g all-purpose flour
1/2cupcocoa powder(50 grams)
1/2teaspoonbaking soda
1/2teaspoonsalt
5oz.dark or semi-sweet chocolatechopped into chunks
Peppermint buttercream
1cupunsalted butter, at room temperature(2 sticks) (226 grams)
3/4cuppowdered sugar(90g)
1/2teaspoonvanilla extract
3/4teaspoonpeppermint extract
red food coloring
kosher salt
peppermints or candy canescrushed 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.
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