PEPPERMINT FUDGE SUGAR COOKIES

Jessica — Tue, 17 Nov 2020 20:20:10 +0000

Peppermint Fudge Sugar Cookies combine two holiday favorites in one bite! Soft, buttery sugar cookies are topped with rich chocolate peppermint fudge and finished with crushed candy canes for a festive, indulgent treat.

Peppermint Fudge Sugar Cookies are always a holiday favorite in our house! Soft, buttery sugar cookies are easy to make, lightly chilled, and baked to perfection, then topped with rich chocolate peppermint fudge and a sprinkle of crushed candy canes. Baking these together with family has become a cherished tradition, and with two dozen large cookies per batch, you’ll want a second (or third) batch because they disappear almost as fast as we make them!

Why you’ll love this Peppermint Cookie Recipe

Double the holiday flavor: Combines soft, buttery sugar cookies with a rich chocolate peppermint fudge topping for a festive twist you won’t find in ordinary sugar cookies.
Interactive and fun: Perfect for baking with family or friends—kids can help spread the fudge and sprinkle the crushed candy canes.
Show-stopping presentation: The glossy fudge and colorful peppermint topping make these cookies as beautiful as they are delicious, perfect for holiday parties or gift plates.

Chocolate Peppermint Cookie Ingredients

Butter: Using softened butter adds rich flavor and helps cookies stay tender yet hold their shape.

Sugar: Sweeten the cookies with sugar and add a light crisp edge.

Eggs: Using 2 large eggs and 3 large egg yolks for a great binder for this cookie dough. You can use the remaining three egg whites to make another recipe or cook them into a healthy omelet while you wait for these cookies to get finished.

Extract: You’ll want to use a high-quality vanilla extract for the best results.

Flour: The base of this cookie dough is 3 ½ cups of all-purpose flour.

Baking powder: This is the leavening agent that makes the cookies puff up while baking and helps them to get a nice crumb.

Salt: Enhance the flavors in this dough with a little bit of salt.

Fudge Frosting

Chocolate chips: One bag (12 ounces) semi-sweet chocolate chips provides rich, creamy chocolate flavor.

Condensed milk: A 14-ounce can sweetened condensed milk will add sweetness and thickness to the frosting, making it more fudge-like.

Cocoa powder: Boost the chocolate depth with cocoa powder.

Powdered sugar: 1 cup of powdered sugar adds more sweetness with a smooth texture.

Extracts: You’ll need both vanilla and peppermint extract to achieve a wonderful, festive flavor.

Peppermint candies: Add color, crunch and holiday fun with crushed peppermint candies sprinkled on the cookies. You can use peppermint baking chips if you prefer.

Tips for making Peppermint Fudge Sugar Cookies

Full instructions in the recipe card below, but here are a few tips for a smooth baking process!

Chill the dough in a log: Shape the cookie dough into a log before chilling. This makes scooping/slicing easier and helps all cookies bake evenly with minimal spreading.
Warm the fudge slightly before spreading: If the fudge thickens too much while cooling, briefly microwave it in 10-second intervals to make it easier to spread without breaking the cookies.
Crush peppermints in a clean towel: Place candies in a small kitchen towel and gently crush with a rolling pin to avoid tiny shards flying everywhere.
Add a pinch of espresso powder to the fudge: Even just ¼ tsp will deepen the chocolate flavor without adding noticeable coffee taste.

How long are these frosted sugar cookies good for?

Store leftover cookies in an airtight container for up to 4–5 days. Keep the fudge-topped cookies separated with parchment paper between layers.

You can also freeze the baked cookies without the fudge topping for up to 3 months. Once ready to serve, thaw completely and then spread the fudge and sprinkle the crushed peppermints. You can also freeze fully frosted cookies for about 2 months, but be aware the fudge may slightly change texture after thawing.

Peppermint Fudge Sugar Cookies

Course Cookies, Dessert

Cuisine American

Keyword Peppermint Fudge Sugar Cookies

Prep Time 20

Cook Time 10

Total Time 30

Servings cookies

Calories 338kcal

Author Jessica & Nellie

Ingredients

1 cup butter softened
1 cup sugar
2 eggs large
3 egg yolks large
1 ½ tsp vanilla extract
3 ½ cups all-purpose flour
1 ½ tsp baking powder
¼ tsp salt

Fudge Topping

12 oz bag semisweet chocolate chips
14 oz can sweetened condensed milk
¼ cup unsweetened cocoa powder
1 cup powdered sugar
1 TBSP vanilla extract
1 tsp peppermint extract
Crushed peppermints

Instructions

In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs, egg yolks, and vanilla extract.
In another bowl, whisk the flour, baking powder, and salt together; beat the dry ingredients into the creamed mixture. Chill dough for 1 hour.
Preheat the oven to 375°. Use a large cookie scoop to portion out the dough onto parchment paper lined cookie sheets, 1 inch apart.
Bake cookies until edges begin to brown, 10-12 minutes. Cool on baking sheets for 5 minutes before removing to wire racks to cool completely.
Fudge Topping: In large microwave safe bowl warm up the chocolate chips and sweetened condensed milk in 30 second intervals until melted.
Add in cocoa powder, sugar, and both extracts. Beat with a mixer until well combined.
It will be thick, I spoon a good amount on and use my clean hands to spread it out into a very thick layer on the cookies. Add crushed peppermints to the top. Serve and enjoy!

Notes

Store cookies in an airtight container, at room temperature, for up to 4–5 days.

You can also freeze fully frosted cookies for about 2 months, but be aware the fudge may slightly change texture after thawing.

Nutrition

Can I make the cookies ahead of time?

Yes! You can make the cookie dough up to 2 days in advance and keep it refrigerated, or freeze unbaked dough for up to 3 months. Bake and frost when ready to serve.

Can I use colored melting chocolate instead of chocolate chips?

Yes. If you would like to get a little splash of color on these cookies to help fit a theme or holiday, feel free to swap out the chocolate for colored chocolates. Just keep in mind that the cocoa powder will change the color slightly and the richness of the chocolate will not be the same either due to the different types of chocolate used.

What’s the best way to prevent the fudge from spreading too much?

Let the cookies cool completely before frosting and chill the fudge slightly if it’s too soft. This helps it hold its shape and makes decorating easier.

Check out these delicious chocolate cookie recipes!

Cinnamon Chocolate Crinkle Cookies are chewy, fudgy, and bursting with warm cinnamon-chocolate flavor. Rolled in powdered sugar, they bake up crackly on top with a soft, irresistible center—perfect for the holidays!
Try our playful twist on a classic recipe with these Rice Krispie Chocolate Chip Cookies. The Rice Krispies give these cookies a fun texture while keeping all the gooey chocolatey goodness you love.
Pumpkin Chocolate Chip Cookies combine pumpkin, warm spices, chocolate chips, and crunchy walnuts for the ultimate fall treat. Easy to make—just mix, scoop, bake, and enjoy cozy, spiced goodness!
Our Flourless Double Chocolate Cookies are rich, fudgy, and completely flour-free! Perfect for a gluten-free treat—or when you’re out of flour but still crave an indulgent chocolate cookie.
Chocolate Peppermint Blossoms made with cake mix and topped with Hershey’s Candy Cane Kisses. Easy to bake and perfectly pepperminty, they’re a festive treat for the holidays!
For chocolaty treats with a hidden chocolate kiss in the center, try our Surprise Chocolate Kiss Cookies! Rolled in sugar, they’re sweet, festive, and perfect for any chocolate lover!

Peppermint Fudge Sugar Cookies combine two holiday favorites in one bite! Soft sugar cookies topped with rich chocolate peppermint fudge and crushed candy canes deliver a festive, flavor-packed treat with every bite.

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