Galletas de doble chocolate y menta con glaseado

Ingredientes

• 1/2 cup unsalted butter (softened to room temp)
• 3/4 cup light brown sugar (packed)
• 1/2 cup granulated sugar
• 1 large egg (room temperature)
• 1 teaspoon peppermint extract
• 1 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1/2 teaspoon baking soda
• Pinch of salt
• 6 tablespoons unsalted butter (room temperature)
• 2 1/2 cups powdered sugar
• 1/2 cup unsweetened cocoa powder
• 1/3 cup heavy whipping cream
• 1/2 teaspoon peppermint extract
• Crushed candy canes for garnish

Preparación

1. 1

   In a bowl, cream butter and sugars together for a few minutes. Add egg then stir in the peppermint extract. Add flour, Dutch process cocoa powder, baking soda, and salt. Mix until just well combined.

2. 2

   Using a medium cookie scoop, form cookie dough into balls (~1.5 tablespoons in size). Place the cookie dough balls on a baking sheet and freeze the dough balls for at least 20 minutes.

3. 3

   Preheat oven to 350ºF. Line a baking sheet with parchment paper and place dough balls on the baking sheet. Bake for about 10-11 minutes. Remove from oven and let them cool completely.

4. 4

   While you’re waiting for the cookies to cool, make the chocolate frosting. In a bowl, add powdered sugar, cocoa powder, and butter. Mix until well combined. Add whipping cream and vanilla extract. Mix until smooth.

5. 5

   Spread chocolate frosting on top of the cooled cookies, then garnish with crushed peppermint candies. Enjoy!