Chocolate Peppermint Lofthouse Cookies
These easy lofthouse cookies are moist, cakey, and exploding with chocolate and peppermint flavor. They're the perfect cookie for the holidays.
Servings: 24 cookies
Ingredients
For the Cookies:
- 3 cups (375 g) all-purpose flour sifted
- ½ cup (43 g) unsweetened cocoa powder sifted
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 cup (200 g) granulated sugar
- ½ cup (114 g) unsalted butter softened
- 1 egg room temperature
- 1 egg yolk room temperature
- ¾ cup (173 g) sour cream room temperature
- 1 teaspoon vanilla extract
- ¾ teaspoon peppermint extract
For the Frosting:
- ½ cup (114 g) unsalted butter room temperature
- 1 teaspoon peppermint extract
- ½ teaspoon vanilla extract
- 1 ⅓ cup (160 g) powdered sugar sifted
- ¼ cup (22 g) unsweetened cocoa powder sifted
- 1 ½ tablespoons heavy cream
- ¾ cup (177 g) 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.3 cups all-purpose flour, ½ cup unsweetened cocoa powder, ½ teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon kosher salt
- 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.1 cup granulated sugar, ½ cup unsalted butter, 1 egg, 1 egg yolk, ¾ cup sour cream, 1 teaspoon vanilla extract, ¾ teaspoon peppermint extract
- 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.½ cup unsalted butter, 1 teaspoon peppermint extract, ½ teaspoon vanilla extract, 1 ⅓ cup powdered sugar, ¼ cup unsweetened cocoa powder, 1 ½ tablespoons heavy cream
- Once the cookies have cooled completely, frost each cookie and add crushed peppermint candies on top.¾ cup crushed peppermint candies or candy canes
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.
Nutrition
Serving: 1 cookie | Calories: 213 kcal | Carbohydrates: 29 g | Protein: 3 g | Fat: 10 g | Saturated Fat: 6 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 3 g | Trans Fat: 0.3 g | Cholesterol: 41 mg | Sodium: 88 mg | Potassium: 74 mg | Fiber: 1 g | Sugar: 15 g
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