It’s the time of year when I attempt to add peppermint to EVERY dessert recipe I can. I’ve seen a few people share chocolatey delicious sheet cake cookies and knew I could modify them to include a fair dose of peppermint. I love milk chocolate combined with peppermint!
The best part of these cookies is that I already had everything on hand. We regularly use cocoa powder for chocolate no-bake cookies.
And of course being a peppermint addict, I already had peppermint extract and peppermint sprinkles on hand. FYI – you could totally substitute crushed candy canes for the sprinkles.
Peppermint Texas Sheet Cake Cookies Ingredients
- ½ cup butter
- ⅓ cup sugar
- 1 egg
- 1 tsp peppermint extract
- 1 tsp baking powder
- ½ tsp salt
- 1⅓ cup flour
- ½ cup semi-sweet chocolate chips
- Icing Ingredients
- ½ cup butter
- 2 tbs cocoa powder
- 3 tbs milk
- 2½ cups powdered sugar
- peppermint sprinkles
Peppermint Texas Sheet Cake Cookie Directions
- Preheat oven to 350° and line a baking sheet with parchment paper.
- Beat butter and sugar together until well combined and fluffy (I used my KitchenAid mixer on low/medium)
- Add in egg and peppermint extract and mix until combined. Then mix in baking powder and salt.
- Turn mixer to low and slowly add in flour. We added ~1/2 C at a time.
- Heat chocolate chips on high in 30-second increments until melted, stirring after every 30 seconds.
- Mix melted chocolate directly into cookie dough until evenly mixed.
- Drop dough by tablespoon sized mounds onto baking sheet. Bake for 7-8 minutes until cookie middle appears to be set. Be careful not to over bake them.
- Cool on a wire rack.
Prepare the icing while the cookies are cooling. Combine butter, cocoa powder and milk over medium heat, whisking until melted together. Remove from heat and whisk in powdered sugar. Pour icing over cookies and quickly shake peppermint sprinkles on top before the icing hardens. Enjoy!!!
These cookies are quite sweet but perfect for the peppermint addicts in your life! By the way, if you decide to double the recipes, I’d recommend making the icing in two separate batches because it does cool quickly. You need plenty of peppermint sprinkles to stick to icing before it hardens!
This post was originally published December 18, 2016.