Frosted Peppermint Twist Chips (Print Version)
A festive blend of peppermint and chocolate chips with creamy frosting for a cool, sweet treat.
# List of Ingredients:
→ Cookie Dough
01 - 2 1/4 cups all-purpose flour
02 - 1/2 teaspoon baking soda
03 - 1/2 teaspoon salt
04 - 3/4 cup unsalted butter, softened
05 - 1 cup granulated sugar
06 - 1/2 cup packed light brown sugar
07 - 2 large eggs
08 - 1 teaspoon pure vanilla extract
09 - 1 teaspoon peppermint extract
10 - 1 1/2 cups semisweet chocolate chips
11 - 1/2 cup crushed peppermint candies
→ Frosting
12 - 1/2 cup unsalted butter, softened
13 - 1 1/2 cups powdered sugar, sifted
14 - 1/2 teaspoon peppermint extract
15 - 2 tablespoons milk
16 - A few drops red food coloring (optional)
→ Garnish
17 - 1/4 cup crushed peppermint candies
18 - Mini chocolate chips (optional)
# Step-by-step Instructions:
01 - Preheat oven to 350°F. Line baking sheets with parchment paper to prevent sticking.
02 - Whisk together flour, baking soda, and salt in a medium bowl; set aside.
03 - In a large bowl, use an electric mixer to cream softened butter with granulated and brown sugars until light and fluffy.
04 - Beat in eggs one at a time, then add vanilla and peppermint extracts, mixing thoroughly.
05 - Gradually add dry ingredients to the wet mixture, stirring just until incorporated.
06 - Fold in semisweet chocolate chips and half a cup of crushed peppermint candies evenly.
07 - Drop tablespoon-sized portions of dough onto prepared baking sheets, spacing them 2 inches apart.
08 - Bake for 10 to 12 minutes or until edges turn lightly golden. Cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
09 - Beat softened butter until creamy. Gradually add powdered sugar, then milk and peppermint extract. Continue beating until mixture is smooth and fluffy.
10 - If desired, swirl in a few drops of red food coloring to achieve a festive appearance.
11 - Once cookies are fully cooled, frost each one generously with the prepared peppermint frosting.
12 - Sprinkle frosted cookies with remaining crushed peppermint candies and mini chocolate chips if using.
# Expert Advice:
01 -
- They taste like a fancy bakery treat but come together faster than you'd expect.
- The peppermint-chocolate combo works on every flavor level, giving you that cool tingle and rich sweetness in every bite.
- Frosting them makes you feel fancy, and everyone assumes you spent way more time than you actually did.
- They genuinely stay fresh for days, so you can make a batch and enjoy them without the guilt of eating them all at once.
02 -
- Don't frost these cookies until they're completely cool or the frosting will melt and slide right off—I learned this the hard way and had to remake a batch.
- Peppermint extract is intense, so if you're making these for someone who hasn't had them before, go easy on it the first time and adjust next round.
- The difference between a good cookie and a great one is pulling them out when they still look slightly underbaked—they firm up as they cool.
- Store frosted cookies in an airtight container with parchment between layers so the frosting doesn't stick and the peppermint stays crisp.
03 -
- Brown your butter before creaming for a deeper, almost nutty flavor that pairs unexpectedly well with peppermint if you're feeling advanced.
- Chill your dough for 30 minutes before baking if you want thicker, chewier cookies instead of thin, crispy ones.
- Use a cookie scoop instead of a spoon for uniform sizes so everything bakes at the same rate and looks professional.