Description
A delicious recipe for chocolate chip cookies topped with a creamy frosting perfect for any occasion.
Ingredients
Scale
- 2 cups All-purpose flour
- 1/2 cup Unsweetened cocoa powder
- 1 tsp Baking soda
- 1 tsp Salt
- 1 cup Unsalted butter (room temperature)
- 1 cup Brown sugar (packed light or dark)
- 1/2 cup White granulated sugar
- 1 tsp Pure vanilla extract
- 1 Large egg (room temperature)
- 1 Egg yolk (room temperature)
- 1 1/2 cups Semi-sweet chocolate chips
- 1 cup Unsalted butter (room temperature)
- 4 oz Cream cheese (room temperature)
- 2 3/4 cups Powdered sugar (sifted)
- 1/3 cup Unsweetened cocoa powder
- 1 tsp Pure vanilla extract
- 1/4 tsp Salt
- Red M&M’s (for the nose)
- Candy eyes
- 15 regular sized pretzels (for the antlers, cut in half)
Instructions
- In a medium bowl, mix the flour, cocoa powder, baking soda, and salt. Set aside.
- Using a mixer, beat the butter, brown sugar, and sugar on high speed for 2 minutes.
- Add in the vanilla, egg, and egg yolk. Beat on medium speed until combined. Make sure to scrape the sides of the bowl using a rubber spatula.
- Add in the dry ingredients and mix on low speed until just combined. Add in the chocolate chips. This will be a thick dough.
- Preheat the oven to 350℉. Line two cookie sheets with parchment paper. Let the cookie dough sit for 10 minutes before scooping.
- Using a large cookie scoop (2 oz or 2 Tablespoons) to scoop the cookie dough. Place 6 cookie dough balls per cookie sheet.
- Bake for 13-15 minutes. Let the cookies sit on the hot pan before transferring to a cooling rack. Cool the cookies completely before decorating.
- In a medium bowl, sift the powdered sugar and cocoa powder together. Set aside.
- Using a mixer, beat the butter and cream cheese on high speed for 2 minutes.
- Add in half of the powdered sugar and mix on low speed until just combined. Repeat with the rest of the powdered sugar. Scrape the bowl.
- Add in the vanilla and salt and mix on high speed until creamy.
- Use a cookie scoop to scoop the frosting onto each cookie. Use an offset icing spatula to smooth the icing on the cookie.
- Top with two candy eyes, 1 red M&M, and 1 pretzel cut in half for the antler.
Notes
- This cookie dough can be chilled for up to 48 hours before baking for extra flavor.
- Store cookies in an airtight container at room temperature for up to a week.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 200
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg