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Peppermint frosted chocolate cookies
Christmas is officially here, and these peppermint frosted candy cane cookies are a perfect treat to enjoy while watching a classic festive movie (might we suggest The Elf?).

Peppermint frosted chocolate cookies

Makes: 12 cookies

Ingredients

Cookies:
1 box NOMU MiniMakes Choc Cookie Dough Mix
60g unsalted butter, melted
1 large egg
80g dark chocolate chips (optional)

Peppermint frosting:
60g softened butter
90g icing sugar, sifted
1 tbsp cream or milk, if necessary
A few drops Peppermint Essence/Extract, to taste (available from baking speciality stores)
Crushed candy cane (see Tips)

Directions

Whisk together the melted butter and sugar (sachet 1), then whisk in the egg until well combined. Add the cookie mix (sachet 2) and chocolate chips and stir to form a smooth, soft dough.

Cover and refrigerate for 1 hour.

Preheat the oven to 160°C fan-assisted convection and line an oven tray with baking paper.

Portion the cookie dough into 12 even-sized pieces. Roll into balls, then press flat until about 1 cm thick. Place the cookies on the prepared tray and bake for 10-12 minutes until cooked through but still fudgy in the centre. Do not overcook – the cookies will continue to bake a bit from the residual heat on the tray. Set aside until completely cool.

For the frosting, beat the butter with an electric mixer until creamy and light in colour. Mix in the icing sugar in two batches, mixing well between each addition. Add peppermint extract to your taste (start with just a few drops) and a bit of milk or cream if your frosting is a bit thick.

Spread a generous layer of peppermint frosting on top of each cookie and sprinkle with crushed candy cane to finish.

Tip: Place your whole candy canes in a ziplock bag and gently smash into small pieces using a rolling pin.

Have a look at our Instagram recipe reel on @nomu.minimakes here.

Ingredients

Cookies:
1 box NOMU MiniMakes Choc Cookie Dough Mix
60g unsalted butter, melted
1 large egg
80g dark chocolate chips (optional)

Peppermint frosting:
60g softened butter
90g icing sugar, sifted
1 tbsp cream or milk, if necessary
A few drops Peppermint Essence/Extract, to taste (available from baking speciality stores)
Crushed candy cane (see Tips)

Directions

Whisk together the melted butter and sugar (sachet 1), then whisk in the egg until well combined. Add the cookie mix (sachet 2) and chocolate chips and stir to form a smooth, soft dough.

Cover and refrigerate for 1 hour.

Preheat the oven to 160°C fan-assisted convection and line an oven tray with baking paper.

Portion the cookie dough into 12 even-sized pieces. Roll into balls, then press flat until about 1 cm thick. Place the cookies on the prepared tray and bake for 10-12 minutes until cooked through but still fudgy in the centre. Do not overcook – the cookies will continue to bake a bit from the residual heat on the tray. Set aside until completely cool.

For the frosting, beat the butter with an electric mixer until creamy and light in colour. Mix in the icing sugar in two batches, mixing well between each addition. Add peppermint extract to your taste (start with just a few drops) and a bit of milk or cream if your frosting is a bit thick.

Spread a generous layer of peppermint frosting on top of each cookie and sprinkle with crushed candy cane to finish.

Tip: Place your whole candy canes in a ziplock bag and gently smash into small pieces using a rolling pin.

Have a look at our Instagram recipe reel on @nomu.minimakes here.

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