Print

Chocolate Peppermint Black and Marble Cookies

5 from 1 reviews

Classic and tender Black and White Cookies topped with peppermint and chocolate for holiday cheer! These cookies can be individually wrapped and shipped or taken to a holiday cookie swap! 

Scale

Ingredients

For the Cookies:

  • 2 1/2 (312 grams) cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 2/3 cup buttermilk
  • 1 teaspoon pure vanilla extract
  • 2/3 cup (151 grams) unsalted butter, softened
  • 1 cup (200 grams) granulated sugar
  • 2 large egg

For the Peppermint Glaze:

  • 2 cups (240 grams) powdered sugar
  • 1 tablespoon light corn syrup
  • pinch of kosher salt
  • 1/2 teaspoon peppermint extract
  • splash (about 2 tablespoons) of hot water
  • 57 drops red food coloring

For the Chocolate Glaze:

  • 4 ounces semi-sweet chocolate, coarsely chopped
  • 3 tablespoons unsalted butter
  • pinch of kosher salt
  • 1 tablespoon light corn syrup

Instructions

  1. Place a rack in the upper third of the oven and preheat oven to 350°F.
  2. In a medium bowl, whisk together flour, baking soda, and salt. In a liquid measuring cup, whisk together buttermilk and vanilla extract. Set both aside. 
  3. In a medium bowl, beat together butter and sugar with an electric mixer until pale and fluffy, about 3 minutes, then add eggs, beating until combined thoroughly. Mix in flour mixture and buttermilk mixture alternately in batches at low speed (scraping down side of bowl occasionally), beginning and ending with flour mixture. Mix until smooth.
  4. Spoon scant 1/4 cups of batter about 2 inches apart onto a buttered large baking sheet. Bake in the upper third of the oven until tops are puffed and pale golden, and cookies spring back when touched, 15 to 17 minutes. Transfer with a metal spatula to a rack and chill (to cool quickly), about 5 minutes.
  5. To make the glazes- in a bowl, whisk together the powdered sugar, 1/2 teaspoon peppermint extract, 1 tablespoon of corn syrup, pinch of salt, and 2 tablespoons hot water, until smooth. Drop in 5 drops of red food coloring and swirl with a butterknife until just marbled.
  6. In a separate bowl, melt the butter and the chocolate in a microwave for about 1 minute. Add the corn syrup and stir until smooth. That’s your chocolate glaze!
  7. Once the cookies are cooled, face them all bottom side up of a clean surface. Spread half of the cookie with peppermint glaze and the other half with chocolate glaze. Refrigerate for 20 minutes to set or leave at room temperature for 30 minutes to an hour. Wrap individually in plastic wrap and store at room temperature for up to 5 days. 

Notes

You can absolutely make these cookies gluten-free with a 1-for-1 flour blend! 

Scroll Up