Chocolate Peppermint Cream Cookies

• Vegetarian

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 3 cups All-purpose flour
  • 1 1/4 tsp Baking soda
  • 2 cups Chocolate chips, semisweet
  • 1 cup Powdered sugar
  • 1/2 tsp Salt
  • 1 1 1/2 cups T Sugars belgian cassonade sugar

• Dairy

  • 14 tbsp Butter, unsalted
  • 4 tbsp Cream cheese
  • 4 tbsp Milk

• Desserts

  • 1 Candy canes

Found on lifeisbutadish.com

Ingredients

• 12 tablespoons unsalted butter, softened
• 1 ½ cups T-Sugars Belgian Cassonade Sugar
• 2 cups semisweet chocolate chips
• 2 tablespoons milk
• 2 eggs
• 3 cups all purpose flour
• 1 ¼ teaspoon baking soda
• ½ teaspoon salt
• 4 tablespoons cream cheese, softened
• 2 tablespoons unsalted butter, softened
• 2 tablespoons milk
• 1 cup powdered sugar, more or less as needed
• Crushed candy canes

Directions

• 1) Preheat oven to 350 degrees. In a large mixing bowl, cream 12 tablespoons of butter and Cassonade sugar until well combined. Melt the chocolate with 2 tablespoons of milk using a double boiler, or in the microwave in 30-second intervals. 2) Pour the chocolate into the butter mixture and stir together. Beat in the eggs. 3) Sift together the flour, baking soda and salt, and add to the wet mixture. Stir together until mixture is just combined. 4) Scoop one heaping tablespoon at a time and form balls to place on a parchment lined baking sheet. Bake for 12 minutes then let cookies cool completely. 5) Meanwhile, make the frosting. Mix the cream cheese, butter, and milk together. Add the powdered sugar and stir until you reach your desired consistency. If you want a thicker frosting, add more powdered sugar. To thin out the frosting add more milk. 6) Spread frosting on cooled cookies and sprinkle with crushed candy canes.