Description
Delicious chocolate cookies topped with frosting, coconut, and peppermint candies.
Ingredients
Scale
- 2/3 cup salted butter
- 1 1/2 cups brown sugar
- 2 teaspoons vanilla extract
- 2 large eggs
- 1 1/2 cups all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 cup semisweet chocolate chips
- 1/2 cup salted butter (softened)
- 4 cups powdered sugar
- 2–4 Tablespoons milk or heavy cream
- 1 teaspoon vanilla extract
- 1 cup shredded sweetened coconut
- 24 York peppermint patties
- 72 Junior Mints candies
Instructions
- Heat oven to 375°F. Line 2 cookie sheets with parchment paper.
- Cream butter and sugar until light, about 3 to 4 minutes. Add vanilla and eggs and mix well.
- Combine the flour, cocoa, salt and soda and whisk, then add to the creamed butter, sugar and eggs. Stir to combine. Stir in chocolate chips.
- Drop onto the parchment-lined cookie sheets using a scoop for evenly sized cookies. Bake for 9-11 minutes until mostly set in the center, but be careful not to overbake. The cookies will set up more as they cool.
- Let the cookies cool on the pan for a few minutes before transferring to a wire rack to cool completely. Dust with powdered sugar and enjoy.
- In a large bowl, beat butter until creamy. Add powdered sugar, vanilla extract, and 2 tablespoons of the milk or cream. Mix until creamy and light, adding more milk or cream as needed to get a nice spreadable consistency.
- Apply a generous layer of frosting to each chocolate cookie, leaving a bit of cookie showing around the edges.
- Sprinkle coconut onto each cookie. Press a peppermint patty into the bottom center of the frosting, then press three junior mints in above the peppermint patties to form the paw prints.
Notes
- Ensure cookies are not overbaked for a soft texture.
- Adjust the amount of milk or cream for desired frosting consistency.
- Prep Time: 20 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 200
- Sugar: 18g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg