¾cup(177g)crushed peppermint candies or candy canes
Instructions
Preheat the oven to 425 °F (218 °C). Line 2 baking sheets with parchment paper and set aside.
In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt, then set aside.
In the bowl of a stand mixer, beat the sugar and butter together on medium-high speed until light and fluffy, about 3 minutes. Add the egg and egg yolk and mix well, scraping down the sides of the bowl. Add the sour cream, vanilla, and peppermint extract and beat just until combined.
Add the dry ingredients, mixing on low just until combined, scraping down the bowl a few times to make sure the dough mixes well.
Using the palms of your hands, roll 1 ½ tablespoons of dough into the shape of a small ball. Place on the prepared baking sheets and smash it down until it is ¼ to ½-inch thick. Continue with the rest of the dough, leaving space in between each cookie for it to expand.
Bake for 7 to 8 minutes, then immediately transfer the cookies to a wire rack to cool completely.
To make the frosting: In the bowl of a stand mixer, beat the butter, peppermint extract, and vanilla. Sift in the powdered sugar and cocoa powder and beat until well incorporated and smooth. Add in heavy cream and mix until rich and creamy.
Once the cookies have cooled completely, frost each cookie and add crushed peppermint candies on top.
Notes
Cookies are more flavorful the next day, as this gives them additional time for the flavors to develop after baking.Store in an airtight container at room temperature for 3 days, in the fridge for 1 week, or in the freezer for 3 months.