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I took one bite of Swig’s chocolate peppermint cookies and knew I had to tweak mine. I landed on the perfect fudgy crinkle cookie with smooth frosting, and the perfect crunch from the peppermint candy!
A Reader’s Review
These were so easy to make and they looked so nice perfect for Christmas and of course they are soooo good!!! I will always make these. Lots of compliments.
– Denise
Why You’ll Love This Copycat Version
- Real chocolate: Cocoa powder, chocolate chips, and real white chocolate give you that unbeatable triple chocolate flavor!
- Swig Experience from Home: Fudgy cookie, smooth frosting, and crunchy peppermint balanced exactly right.
Swig Copycat Chocolate Peppermint Cookies Recipe
If you love Swig’s seasonal chocolate peppermint cookies but not the price, make this copycat at home. It will only take you 30 minutes to be able to enjoy this festive treat and for a fraction of the cost.
Chocolate Peppermint Cookies Base
- Prep & Cream Butter & Sugar: Preheat the oven to 350°F. Line two baking sheets with parchment paper and set aside. In a medium sized mixing bowl, cream the butter and sugar until light and fluffy. Add the egg, vanilla extract, and peppermint extract and mix until incorporated.
- Combine Wet & Dry Ingredients: Whisk the flour, cocoa, baking soda, and salt in another bowl. Add to the butter mixture and mix until just combined. Stir in the chocolate chips.
- Roll Dough in Sugar: Shape the dough into 2-inch balls. Roll the dough in granulated sugar, and then in powdered sugar, and place on the prepared baking sheets, 6 dough balls per sheet.
- Bake: Slightly flatten the tops of the balls into 2-inch rounds with the bottom of a glass. Bake for 10-12 minutes or until set. Let the cookies cool for 10 minutes on the pans before transferring to a wire rack.
White Chocolate Frosting
- Start Frosting: In a small bowl, melt the white chocolate in the microwave in 30 second intervals. Allow the fully melted chocolate to cool for at least 10 minutes. It needs to reach room temperature so it’s no longer warm to the touch. In a large bowl, add the softened butter and beat with a hand mixer for 2-3 minutes until smooth and light. Reduce the mixer speed to low and slowly add in the cooled white chocolate until fully combined and smooth.
- Mix: Add the powdered sugar, vanilla, peppermint extract, and salt, and mix on low. Mix until nearly completely absorbed, then increase the speed to high.
- Beat: Whip for 2-3 minutes until smooth and fluffy.
- Frost & Sprinkle: Frost the chocolate peppermint cookies with about two tablespoons of frosting and sprinkle with crushed peppermint.
Alyssa’s Pro Tips
- Too Big? This recipe makes big, fudgy chocolate peppermint crinkle cookies. For smaller ones, scoop half-size and bake 8–9 minutes.
- Swig Experience: Chill the cookies for the full Swig vibe. They’re great cold or at room temp.
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White Chocolate Frosting
Rolling Sugars and Topping
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Preheat the oven to 350 degrees Fahrenheit. Line two baking sheets with parchment paper and set aside. In a medium-sized mixing bowl, cream ¾ cup softened butter and 1 cup sugar until light and fluffy. Add 1 large egg, 1 teaspoon vanilla extract, and ¼ teaspoon peppermint extract, and mix until incorporated.
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Whisk 1 ¾ cups all-purpose flour, ½ cup unsweetened cocoa powder, ¼ teaspoon baking soda, and ¼ teaspoon salt in another bowl. Add to the butter mixture and mix until just combined. Stir in 1 cup semisweet chocolate chips.
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Shape the dough into 2-inch balls. Roll the dough in ¼ cup granulated sugarthen in ½ cup powdered sugar, and place on the prepared baking sheets, 6 dough balls per baking sheet. Slightly flatten the tops of the balls into 2-inch rounds with the bottom of a glass.
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Bake for 10-12 minutes or until set. Let the cookies cool for 10 minutes on the pans before transferring to a wire rack.
White Chocolate Frosting
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In a small bowl, melt 4 ounces white chocolate in the microwave in 30-second intervals. Allow the fully melted chocolate to cool for at least 10 minutes, until it reaches room temperature and is no longer warm to the touch.
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In a large bowl, add ½ cup softened butter and beat for 2-3 minutes until smooth and light. Reduce the mixer speed to low and slowly add in the cooled white chocolate until fully combined and smooth.
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Add 1 cup powdered sugar, 1 teaspoon vanilla extract, ¼ teaspoon peppermint extract, and ¼ teaspoon salt, and mix on low until nearly completely absorbed, then increase the speed to high. Whip for 2-3 minutes until smooth and fluffy.
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When the cookies are completely cool, frost each cookie with about 2 tablespoons of frosting and sprinkle with some of the ¼ cup crushed peppermint candy.
- Room Temperature: Store leftover cookies in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days.
- Freezer: Freeze these cookies in an airtight freezer-safe container. Freeze for up to 3 months.
Calories: 542kcalCarbohydrates: 69gProtein: 5gFat: 29gSaturated Fat: 18gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 67mgSodium: 289mgPotassium: 199mgFiber: 3gSugar: 49gVitamin A: 621IUVitamin C: 0.05mgCalcium: 44mgIron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
More Holiday Treats To Try
I love a good cookie, and holiday ones are the BEST! Try out these Grinch Cookies, these Italian Christmas Cookies, or these delicious Christmas Gooey Butter Cookies! Here are other holiday treats if you’re not a cookie fan.
Disclaimer : This story is auto aggregated by a computer programme and has not been created or edited by DOWNTHENEWS. Publisher: therecipecritic.com
