Tis the season! Chocolate + peppermint = the perfect holiday cookie. I still cannot BELIEVE it’s the holidays. Like, we’re in the thick of it right now. Less than two weeks from Christmas and Hanukkah and only a few weeks away from the new year! WHAT?
Pretty soon we’ll be prepping for game day eats, Valentine’s Day and soon enough, summer! Okay, okay, let’s not get ahead of ourselves. Let’s stay in the moment as long as possible with this cookie.
What makes these cookies so perfectly chewy and delicious? It’s my favorite ever Belgian Cassonade Sugar by T-Sugars. This gourmet sugar is so light and fluffy, I can eat it by the spoonful! (Not that I’ve ever done that before).
They’re a great treat to make with the kids too. Hard to resist.
So if you’re looking for the perfect holiday gift, cookies for Santa, or just something festive to snack on around the house – this is your cookie.
Tis the season!
- 12 tablespoons unsalted butter (softened)
- 1 ½ cups T-Sugars Belgian Cassonade Sugar
- 2 cups semisweet chocolate chips
- 2 tablespoons milk
- 2 eggs
- 3 cups all purpose flour
- 1 ¼ teaspoon baking soda
- ½ teaspoon salt
For the cream cheese frosting
- 4 tablespoons cream cheese (softened)
- 2 tablespoons unsalted butter (softened)
- 2 tablespoons milk
- 1 cup powdered sugar (more or less as needed)
- Crushed candy canes
- 1) Preheat oven to 350 degrees. In a large mixing bowl, cream 12 tablespoons of butter and Cassonade sugar until well combined. Melt the chocolate with 2 tablespoons of milk using a double boiler, or in the microwave in 30-second intervals.
- 2) Pour the chocolate into the butter mixture and stir together. Beat in the eggs.
- 3) Sift together the flour, baking soda and salt, and add to the wet mixture. Stir together until mixture is just combined.
- 4) Scoop one heaping tablespoon at a time and form balls to place on a parchment lined baking sheet. Bake for 12 minutes then let cookies cool completely.
- 5) Meanwhile, make the frosting. Mix the cream cheese, butter, and milk together. Add the powdered sugar and stir until you reach your desired consistency. If you want a thicker frosting, add more powdered sugar. To thin out the frosting add more milk.
- 6) Spread frosting on cooled cookies and sprinkle with crushed candy canes.
Need more cookie inspiration? The lovely ladies from the Modern Proper are hosting a virtual cookie swap, with over 30 bloggers participating! Check this link for a list of all the recipes. Also, we’ll be sharing all the cookies using the hashtag #calmandbrightcookienight. Check it out!