I have had this chocolate crinkle cookie recipe for years and it's always a big hit with my family and friends...and Santa. But I wanted to create something new from it and add some more fun. So, I decided to add a peppermint buttercream filling.
So, the below includes the cookie recipe and the filling. And if you aren't a filling fan, you can still just make the regular cookies. They are all amazing. Trust me, Santa will leave you all the presents you want.
Buttercream Filling Ingredients
1 cup unsalted butter, softened at room temperature
2 tbsp whole milk (or heavy cream)
¼ tsp peppermint extract
2 1/3 cups powdered sugar, sifted 1-2 times
½ cup peppermint crushed candies (my favorite comes from World Market)
Optional extra peppermint candies powdered for outside of cookies optional
Combine the wet ingredients until thoroughly mixed. Then slowly add in your chocolate cake mix.
Chill dough in refrigerator for at least 30 minutes to 8 hours.
When you're ready to bake, preheat your oven to 350° F.
Place your powdered sugar into a separate bowl.
Scoop a spoonful of dough into your hands and roll into a ball. Drop a few of the dough balls into the powdered sugar and toss to coat.
Place the dough balls onto an un-greased cookie sheet and bake for 10-12 minutes.
Using your mixer and the paddle attachment, whip the butter for 8 minutes on medium/low speed. The butter will become very creamy!
Add milk and peppermint extract. Stir for 30-60 seconds until incorporated.
Add peppermint extract, taste to see if you would like a little extra flavoring (I keep mine lower as I add in the candies later).
Add the powdered sugar in 3 batches. The frosting should become very light and fluffy.
Add in crushed candies until mixed thoroughly.
Assemble the cooled cookies with frosting. I use a piping bag for flair, but feel free to just scoop with a spoon. You can also add more powdered sugar and/or powdered sugar to completed cookies.
Pipe or scoop filling onto 1 cookie, then sandwich together with another cookie.