Chocolate Cookies with Peppermint Drizzle

Recipe written by The Chef Next Door

Makes approx. 3 dozen cookies


1/2 cup unsalted butter, at room temperature

1 cup sugar

1 egg

2 oz. bittersweet chocolate, melted

1/4 cup evaporated milk

2 1/2 cups cake flour

2 tsp baking powder

1/2 tsp salt

For the Peppermint Drizzle:

1 cup powdered sugar

1/4 tsp peppermint extract

3 Tbsp milk

In the bowl of your stand mixer, beat the butter and sugar together until light and fluffy and pale in color. Add the egg, then the melted chocolate, and mix well. 

In a medium sized bowl, whisk together the dry ingredients. Alternately add the dry ingredients and the evaporated milk to the wet ingredients in a few small batches, beating well each time until thoroughly combined.

Chill the dough in the refrigerator for at least one hour.

While the dough is chilling, line a baking sheet with parchment paper or a Silpat and set aside. Just before you are ready to bake the cookies, preheat the oven to 400 degrees. 

Using a medium cookie scoop, drop the cookies onto the prepared baking sheet. Bake for 10 to 12 minutes, until the cookies are set.

Allow the cookies to rest on the baking sheet for 5 minutes before removing them to a cooling rack to cool completely. 

While the cookies are cooling, make the peppermint drizzle. Whisk together the powdered sugar, peppermint extract and one tablespoon of milk. Add more milk, a teaspoon full at at time, until the drizzle is at the right consistency.

When the cookies are cooled completely, drizzle the peppermint icing over the tops. Store the cookies in an airtight container.

Bon Appetit!