Chocolate Peppermint Swig Cookies
These chocolate peppermint Swig cookies will be the hit of your cookie exchange! Soft & tender, with a chocolate sour cream frosting & a hint of cool mint!
- Prep time
- 1 hr
- Cook time
- 8 min
- Yield
- 48 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 cup unsalted butter, (softened)
- 1 cup granulated sugar, (plus a few tablespoons extra for shaping the cookies)
- 3/4 cup powdered sugar
- 8 ounces Ghirardelli Bittersweet 60% Cacao Baking Chips (melted and cooled slightly)
- 1/2 cup oil
- 2 large eggs
- 4 1/2 cups all-purpose flour ((as needed, you may need up to to 5 cups))
- 3/4 cup Ghirardelli 100% Unsweetened ground cocoa
- 1 teaspoon kosher salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 1 1/2 cups sour cream
- 1/2 cup unsalted butter, (softened)
- 4 cups powdered sugar
- 6 ounces Ghirardelli Bittersweet 60% Cacao Baking Chips (melted and cooled slightly)
- 3/4 cup Ghirardelli 100% Unsweetened ground cocoa
- 1/2 teaspoon kosher salt
- 1 teaspoon peppermint extract
- 2 to 4 tablespoons milk (as needed)
- Ghirardelli Peppermint Bark (finely chopped)
Instructions
- 1
Preheat the oven to 350 degrees F and line baking sheets with parchment paper.
- 2
Cream the butter, granulated sugar, and powdered sugar in a large bowl with an electric mixer until pale and fluffy (3 to 5 minutes on medium-high speed).
- 3
Stir in the melted chocolate until incorporated.
- 4
Scrape the bottom and sides of the mixing bowl with a silicone spatula, then add the oil, mixing on medium speed until smooth.
- 5
Add the eggs, one at a time, mixing on medium speed until incorporated.
- 6
Scrape the bottom and sides of the mixing bowl with a silicone spatula, then add 4 ½ cups of the flour, along with the cocoa, salt, baking soda, and cream of tartar, and mix until combined.
- 7
If the dough seems sticky, add the remaining flour, 2 tablespoons at a time, until it can be handled easily.
- 8
Scoop 2 tablespoon-sized balls of dough, and place them on the prepared baking sheets.
- 9
Dip the bottom of a small drinking glass into granulated sugar, then use it to press the cookie dough balls flat. (Allow some of the dough to extend beyond the glass, creating a ruffled edge.)
- 10
Bake the cookies for 7 to 9 minutes, or until set around the edges but still very soft and tender.
- 11
Cool completely, then frost with buttercream and garnish with chopped peppermint bark.
- 12
Place the sour cream and butter in a medium mixing bowl and whip on medium-high speed until smooth.
- 13
Add the powdered sugar, a cup at a time, stopping to scrape the bottom and sides of the bowl with a silicone spatula after each addition.
- 14
Stir in the melted chocolate, cocoa powder, salt, and peppermint extract, then turn the mixer up to medium-high speed and whip until smooth and fluffy.
- 15
Thin the frosting as needed with milk.
- 16
Spread about 1 ½ tablespoons of frosting on each cooled cookie, then top with a pinch of chopped peppermint bark, for garnish.