These chocolate peppermint cookies are all the things I crave this time of year, soft fluffy cookies paired with mint buttercream frosting. There really isn’t anything like buttercream frosting. And this is the time of year I indulge a bit and go for the sugar. I just better not go for to many cookies at once. Or should I say ALL the cookies.
Cookie baking has long been a tradition in my family. I grew up where the only sweets in my house were homemade. My mom always made my birthday cakes and we made chocolate chip cookies at least once a month. My mom knew that I loved all the buttercream frosting, it’s the reason carrot cake is my favorite cake of all time. That frosting – oh I just can’t resist.
So this time of the year, I think back to those positive and fun memories and I try to recreate that feeling of baking in the kitchen with my mom. It’s fun to get a little creative, and play around with homemade cookies. Although I love the combination of sugar cookies with a thick layer of buttercream frosting, I’ve been dying to make something chocolate and mint. I usually don’t go the holiday season without at least one chocolate and mint dessert and this one might be my new favorite. Inspired by my good friend Heather and her “world famous chocolate cupcakes with peppermint frosting” I’ve been day dreaming about this peppermint frosting since the weekend.
So when I went to get my ingredients together I realized I didn’t have any powdered sugar. It’s not something I normally have in my pantry anymore, since I usually don’t make anything with it. So when I went to the store and realized I could get the Pillsbury™ Purely Simple™ Buttercream Frosting with all the ingredients I needed and none of the ingredients I didn’t want (artificial flavors, preservatives, dyes), I was beyond happy. After all the package of Pillsbury™ Purely Simple™ Buttercream Frosting not only made making the Peppermint frosting for my chocolate cookies a breeze, but it was individually packaged, so I didn’t have to worry about going on a baking extravaganza with all the leftover powdered sugar. It wouldn’t be the first time that happened!
So I have a rule around food. I usually won’t turn down a homemade dessert, but anything bought from the grocery store bakery or even local bakery, I don’t mind turning down. I found out that most of the frosting on the cakes from the bakery section of the grocery store has some pretty nasty oil in it, not stuff I want in my body. But homemade, well that’s usually just butter, sugar, vanilla and milk. And those ingredient’s aren’t scary at all. But I have been quite hesitant about buying the premixed frosting and cake/cookie mixes because they can be full of extra ingredients I don’t want, no matter how yummy the end result is. But when I found out that the Pillsbury™ Purely Simple™ Buttercream Frosting is just sugar, buttermilk and cornstarch. Then I just had to add this to butter and milk, and viola homemade without any of the measuring and constant taste testing.
I used Kerrygold butter and 3/4 of the package of Pillsbury™ Purely Simple™ Buttercream Frosting and 1/2 tsp. of peppermint extract to make my peppermint frosting. Then it was required that I “taste test” about 1/4 of a cup on the spatula and then a few cookies as well to make sure they were ‘blog approved”. Holy bananas, this stuff is good. And addicting. And I may or may not have eaten most of the cookies in one night. At least the cookies are packed with protein and fiber to help balance out the butter and sugar. 🙂 That’s what life is about right? Balance and spending time with family and friends over the holidays. I’m pretty sure everyone in my family will love these chocolate peppermint cookies as much as I did.
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- ½ cup pumpkin puree
- 4 egg whites
- 2 tbs. unsweetened coconut milk
- 2 tbs. coconut oil, melted
- ½ cup sunflower seed meal, or almond meal
- 3 tbs. coconut flour
- 3 tbs. cacao powder
- 2 scoops chocolate protein powder
- 1 tsp. vanilla
- ½ stick of Kerrygold butter (or 1 stick butter), softened
- ¾ of the package of Pillsbury™ Purely Simple™ Buttercream Frosting Mix
- 3 tbs. unsweetened coconut milk
- ½ tsp. peppermint extract
- Preheat oven to 375F.
- In a large bowl, add the pumpkin puree, egg whites, unsweetened coconut milk and coconut oil. Stir well to combine.
- Add sunflower seed meal, coconut flour, cacao powder and chocolate protein powder. Stir well to combine.
- Add vanilla extract and stir to combine.
- Using a 2 tbs. scoop, evenly portion out the batter onto a lightly greased parchment paper lined baking sheet. This should make 12-14 cookies.
- Press down the cookies and form into a uniform disk, as these cookies don't rise or spread.
- Bake at 375 for 15 minutes.
- Take out of the oven after 15 minutes and allows to cool for at least 30 minutes before adding frosting.
- Make the frosting in your kitchen aid or using your hand mixer. Blend together the softenend butter and Pillsbury™ Purely Simple™ Buttercream Frosting mix. After about 30 seconds, stop the mixer and scrape down the sides. After about a minute of mixing, add 2-3 tbs. milk and ½ tsp. peppermint extract.
- Once the frosting has been combined well, you can frost the cookies, with a thick layer of frosting.
What About You?
- What is your favorite holiday recipe?
- What will you be making for your guests?
- What flare would you add to this recipe to make it your own?
This is a sponsored conversation written by me on behalf of The J.M. Smucker Company. The opinions and text are all mine.