A chocolate cookie with buttercream and peppermint bark baking chips.
For the cookies:
- 1 1/2 cups all-purpose flour
- 1/2 cup cocoa powder
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 cup (1 stick) butter, softened
- 1 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 3/4 cup peppermint crunch baking chips
- 4 tablespoons softened butter
- 2 cups powdered sugar
- 2–3 tablespoons heavy cream
- 1/2 teaspoon vanilla extract
- extra peppermint crunch baking chips for topping cookies
- Preheat oven to 350F degrees.
- In a medium bowl, whisk together flour, cocoa, salt, baking powder and baking soda; set aside.
- In a bowl of an electric mixer, beat softened butter and sugar and beat until light and fluffy, about 2-3 minutes. Add egg and vanilla extract, and beat until fully combined.
- Add flour mixture and mix until just incorporated. Fold in peppermint crunch baking chips.
- Roll dough into roughly 1-inch balls and place on a parchment lined baking sheet 2-inches apart. Flatten dough slightly. Bake cookies for 10 minutes. Remove from oven and cool 2 minutes before transferring cookies to a wire rack to cool completely.
- To make buttercream, combine butter and powdered sugar in a medium bowl and beat with a hand mixer until creamy. Add vanilla and enough cream, 1 tablespoon at a time, until preferred consistency.
- Frost completely cooled cookies and sprinkle with a pinch of peppermint baking chips, pressing gently so they adhere.
These cookie freeze well. Let frosting harden just to the touch then layer cookies in a tupperware, separating the layers with parchment.