Peppermint Fudge Sugar Cookies

5 from 2 votes

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.

Prep Time20

Cook Time10

Total Time30

Course: Cookies, Dessert

Cuisine: American

Keyword: Peppermint Fudge Sugar Cookies

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