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Chocolate Fudge Cookies with White Chocolate Candy Cane Buttercream Frosting

Chocolate Fudge cookies topped with a delightful peppermint buttercream
Print Recipe

Ingredients
  

For the Cookies:

    Wet Ingredients

    • 1/2 C Unsalted Butter, Cold, cut into tablespoons
    • 1/2 C Granulated Sugar
    • 1/2 C Brown Sugar
    • 1 large Egg
    • 1 tsp Vanilla Extract

    Dry Ingredients

    • 1/2 C Unsweetened Cocoa Powder
    • 1/2 C All Purpose Flour
    • 1/2 C Cake Flour (May sub All Purpose Flour)
    • 1/4 tsp salt
    • 1-2 tbsp Milk

    For the Buttercream

    • 1/4 C White Chocolate Chips
    • 1 1/2 Tbsp Heavy Whipping Cream
    • 3/4 C Unsalted Butter
    • 1 Tbsp Vanilla Extract
    • 2 tsp peppermint extract
    • 4-6 C Powdered Sugar (best if you sift)

    Instructions
     

    For the Cookies:

    • Preheat oven to 350 degrees. Line a baking sheet with silicone mats or parchment paper.
    • Cut cold butter into tablespoons. Add to stand mixer and mix on low until butter has somewhat softened.
    • Add sugars to mixer and mix on low until sugars and butter are well combined.
    • Add egg and vanilla to mixer, mix on low until there are no longer any lumps.
    • Sift together the dry ingredients. Add to mixer, mix on low. Scrape sides of bowl until well combined.
    • Measure dough mounds into 3 oz (small cookies) or 5 oz (jumbo cookies) and roll into round balls. (If cookie dough is too soft, let dough refrigerate for 30-60 minutes. Warm dough will make cookies fall flat) Place cookie dough balls 2-3 inches apart from one another on a lined baking sheet.
    • Bake for 10-12 minutes. Cookies will start to crack on top and look less wet when they're all done.
    • Let cookies cool on cookie sheets for at least 15 minutes before removing. Cookies must be completely cool before frosting!

    For the Buttercream:

    • In a microwave safe bowl, melt the white chocolate chips and heavy cream for 30 seconds, stir until there are no remaining lumps.
    • Place butter in a stand mixer and beat on high until light and fluffy.
    • Add the white chocolate/cream mixture, salt, vanilla, peppermint extract, and heavy cream and mix until well combined.
    •  Slowly add the sifted powdered sugar while mixing on low until all sugar has been added.
    • Turn mixer to high and mix for 1-2 minutes until the buttercream is nice and fluffy.

    Assembly

    • Frost cooled cookies with a generous amount of buttercream. Top with crushed candy cane or sprinkles.

    Notes

    *If buttercream has a yellow tint, it's most likely because of the vanilla extract you used. If this bothers you, you can use a little bit of purple (and just a TINY bit) food coloring gel to correct the color to be more white!