Ingredients
Equipment
Method
- Cream softened butter with granulated sugar and brown sugar until light and fluffy, about 3 minutes, then add eggs and vanilla extract and beat until combined.
- In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt, then gradually add the dry ingredients to the wet ingredients, mixing until just combined, and chill the dough in the refrigerator for 30 minutes.
- Preheat oven to 350°F and line baking sheets with parchment paper, then scoop chilled dough into balls and place on prepared baking sheets about 2 inches apart.
- Bake for 10 to 12 minutes until the edges are set but centers still look slightly underdone, then let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Beat softened butter with powdered sugar until smooth, then add peppermint extract, green food coloring, and enough heavy cream to reach spreadable consistency, beating until light and fluffy.
- Spread mint frosting on top of each cooled cookie, then melt chocolate chips with coconut oil and drizzle over the frosted cookies.
- Let the chocolate drizzle set at room temperature for about 30 minutes or refrigerate for faster setting, then serve.
Nutrition
Notes
The key is chilling the dough for 30 minutes before baking. I didn't chill mine the first time and they spread flat like pancakes. Chill the dough and they'll bake into thick chewy cookies with perfect texture.