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chilled peppermint cookies with frozen hot chocolate frosting

plate of frozen hot chocolate cookies
[category] Dessert
[published] December 9, 2024
[PREP] 30 minutes
[COOK] 15 minutes
[TOTAL] 45 minutes
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Ingredients

chilled peppermint cookies

  • 1/2 cup (113 g) butter cold and cubed
  • 1/3 cup (72 g) brown sugar
  • 1/4 cup (50 g) granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 1/4 cups (162 g) all-purpose flour
  • 1/2 cup (55 g) rolled oats
  • 1 teaspoon kosher salt
  • 1/4 teaspoon baking powder
  • 2/3 cup (114 g) peppermint bark chopped

frozen hot chocolate topping

  • 1 cup (227 g) heavy cream
  • 1 packet of hot chocolate about 3-4 tablespoons
  • pinch of kosher salt

Instructions

  1. Preheat the oven to 325F. Add the butter, brown sugar, and granulated sugar to a large bowl. Use a stand mixer or hand mixer to mix until well combined, about 3 minutes.
  2. Add the egg and vanilla extract. Mix until the egg is fully combined, about 2 minutes.
  3. Add the flour, rolled oats, salt, and baking powder. Mix on low until just combined, about 1 minute. Add the chopped peppermint bark and mix until just combined throughout the dough.
  4. Use a large cookie scoop (about 1/4 cup) to scoop out the dough. Place up to 6 dough balls on a cookie sheet, equally spread apart. Transfer to the oven and bake for 10-12 minutes, until the edges are just starting to set.
  5. Remove from the oven and let the cookies cool on the baking sheet for 10 minutes, then carefully transfer the cookies to the fridge to cool completely.
  6. While the cookies are cooling, make the frosting. Add the heavy cream, hot chocolate mix, and salt to a large bowl. Use a stand mixer or hand mixer to mix until soft peaks form, about 5 minutes.
  7. When the cookies are completely cooled, transfer the whipped cream to a piping bag (or a ziploc bag with the corner snipped) and pipe onto each cookie.
  8. Keep the cookies in the fridge until ready to serve. Enjoy these cookies cold!