Peppermint chocolate cookies in a simple basket tied with a ribbon is a special holiday gift of melt-in-your-mouth chocolate cookies.
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3/4 cup Land O Lakes® Butter softened
1/2 cup powdered sugar
1/4 teaspoon peppermint extract
2 (1-ounce) squares unsweetened baking chocolate, melted, cooled slightly
1 1/2 cups all-purpose flour
1 cup mini semi-sweet chocolate chips
1 cup powdered sugar
2 tablespoons Land O Lakes® Butter softened
1 tablespoon milk
1 drop green food color
1/2 cup mini semi-sweet chocolate chips
1/2 teaspoon vegetable shortening
Heat oven to 375°F.
Combine all cookie ingredients except flour and 1 cup mini chocolate chips in bowl. Beat at medium speed until creamy. Add flour; beat at low speed until mixture forms a dough. Stir in 1 cup mini chocolate chips.
Shape dough into 1-inch balls. Place 2 inches apart onto ungreased cookie sheets. Flatten each ball to 1 1/2-inch circle with bottom of glass dipped in flour.
Bake 5-7 minutes or until set. (Do not overbake.) Cool 2 minutes on cookie sheets; transfer to cooking rack.
Combine all frosting ingredients in bowl. Beat at low speed until smooth. (Add additional milk, one teaspoon at a time, for desired frosting consistency.) Frost cooled cookies. Place cookies onto waxed paper.
Place 1/2 cup mini chocolate chips and shortening in bowl. Microwave 60-90 seconds, stirring every 30 seconds, or until smooth.
Drizzle thin lines of chocolate over frosting with teaspoon. Let stand 30 minutes or until chocolate is set.
If desired, place melted chocolate in small resealable plastic food bag. Cut tiny tip off one corner of bag to drizzle chocolate.
Explore reviews fromour online community
These cookies are sooo delicious! I have made them twice already this Christmas season. The chocolate cookies are so tender and the hint of mint cuts the richness. They look very festive on a cookie tray
The cookies are perfect as written. I found using the heel of my hand easier to press the cookies down.
These are a family favorite. I add a bit of half and half to the dough because I find it to be too crumbly. This makes the shortbread really soft and delicious. Also…pay attention to the ONE drop of green, unless you want them to look toxic. I put both the mint frosting and chocolate drizzle into plastic baggies and cut a tiny corner off so I can use them like pastry bags. This makes for some really nice looking cookies. YUM!