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