Peppermint Chocolate Drop Cookies

Chocolate Drop Peppermint Cookies are cake-like cookies with a swirl of peppermint cream cheese icing. Topped with a little pillow peppermint candy.

I think you’re going to love the peppermint twist to my favorite chocolate drop cookies.  I found these fun chunky peppermint candy pillows to top the cream cheese icing swirl but tiny candy canes or crushed peppermint candy would be just as cute

Making Chocolate Drop Peppermint Cookies

It’s really hard to mess these cookies up but I’d like to share a few helpful tips.

• Read through the directions before beginning to mix.  Follow the step-by-step instructions.
• Use real butter that has been softened to where a fingerprint leaves an indentation.  Butter should not be room temp that’s too soft.
• Drop by heaping tablespoons or use an ice cream scoop for perfectly shaped cookies
• Don’t over-mix.
• Do not overbake.  Check the cookies after 10 minutes of baking.  Press your fingertip into the top of the cookie, if it springs back, remove the cookies from the oven.
• Cool cookies completely before icing them.  
• Soften butter and cream cheese for the icing.  
• If freezing the cookies, place them on a baking sheet in a single layer.  Place in freezer.  When completely frozen transfer to a freezer container.  Freeze for up to 2 weeks.  

Chocolate Drop Cookies

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1. Gather ingredients for Chocolate Drop Cookies.  Soften butter.
2. Preheat oven to 400℉. Sift flour, salt, and baking soda together.  Set aside.  Line baking sheets with parchment or very lightly greased baking sheets.
3. In the bowl of an electric mixer, beat butter, sugar, and cocoa until smooth.
4. Mix in eggs one at a time, mixing after each addition. Mix in vanilla.
5. Stir in sour cream and milk.  Mix until smooth.
6. Add flour one cup at a time and beat until smooth after each addition.  The batter will look like a very thick cake batter.
7. Measure dough using an ice cream scoop or a heaping tablespoon and drop it onto a prepared baking sheet.  Leaving 2 inches of space between each cookie.
8. Bake in preheated oven for 10-12 minutes or until the top springs back when pressed.

Once cookies have cooled pipe a swirl of the peppermint cream cheese icing then top with peppermint candy.

4 from 98 votes

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Chocolate Drop Peppermint Cookies

Old-fashioned Chocolate Drop Cookies are soft cake-like cookies with a swirl of peppermint cream cheese icing. Topped with peppermint candy.

Course Dessert, Snack

Cuisine American

Keyword Chocolate Cookies with Chocolate Icing, Chocolate Drop Cookies, Chocolate Iced Cookies

Prep Time 10 minutes

Cook Time 10 minutes

Icing time 15 minutes

Total Time 20 minutes

Servings 38 cookies

Calories 203 kcal

Author Janet Barton

Ingredients

Chocolate Drop Cookies

• 1 cup butter softened
• 1 1/2 cups sugar
• 2 eggs
• 2 teaspoons vanilla
• 1 1/4 cups sour cream
• 1/4 cup milk
• 2/3 cup cocoa powder
• 3 1/2 cups flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt

Peppermint Cream Cheese Icing

• 1/2 cup butter softened
• 4 oz. cream cheese softened
• 2 teaspoons vanilla
• 2 1/2 cups powdered sugar
• 2 tablespoons milk
• 1/2 - 1 tsp peppermint extract
• Peppermint candy

Instructions

Chocolate Cookies

1. Preheat oven to 400℉. Sift together flour, cocoa powder, baking soda, and salt.  Set aside.  

2. In a large mixing bowl, cream the butter and sugar.  Add eggs and vanilla. Add the flour mixture alternately with the sour cream and milk.  Mix until creamy scraping down the sides and bottom of the bowl periodically. 

3. Drop cookie dough onto a parchment-lined cookie sheet with an ice cream scoop (approximately 2 tablespoons of dough). Bake in a preheated 400℉ degree oven for 10-12 minutes or until the dough springs back after lightly touching. Let cool completely before icing.

Peppermint Cream Cheese Icing

1. In a medium-sized mixing bowl, cream together butter and cream cheese.  Add vanilla and beat until smooth.  Add powdered sugar 1 cup at a time and mix until smooth.  Add milk one tablespoon at a time until desired consistency. Mix in peppermint extract.   Spread over cooled chocolate drop cookies. Top with peppermint candy or crushed candy canes.

Recipe Notes

• Read through the directions before beginning to mix.  Follow the step-by-step instructions.
• Use real butter that has been softened to where a fingerprint leaves an indentation.  Butter should not be room temp that's too soft.
• Drop by heaping tablespoons or use an ice cream scoop for perfectly shaped cookies
• Don't over-mix.
• Do not overbake.  Check the cookies after 10 minutes of baking.  Press your fingertip into the top of the cookie, if it springs back, remove the cookies from the oven.
• Cool cookies completely before icing them.  
• Soften butter and cream cheese for the icing.  
• If freezing the cookies, place them on a baking sheet in a single layer.  Place in freezer.  When completely frozen transfer to a freezer container.  Freeze for up to 2 weeks.  

 

Nutrition Facts

Chocolate Drop Peppermint Cookies

Amount Per Serving (1 Cookie)

Calories 203 Calories from Fat 90

% Daily Value*

Fat 10g15%

Saturated Fat 6g30%

Cholesterol 35mg12%

Sodium 144mg6%

Potassium 62mg2%

Carbohydrates 26g9%

Fiber 0g0%

Sugar 16g18%

Protein 2g4%

Vitamin A 330IU7%

Vitamin C 0.1mg0%

Calcium 23mg2%

Iron 0.8mg4%

* Percent Daily Values are based on a 2000 calorie diet.

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