Ruby Snap makes the worlds best cookies. They have a chocolate peppermint cookie that is to die for. There is nothing about this cookie you’re not going to love. The chocolate cookie is soft, rich in deep chocolate flavor and perfect. Top this chocolate cookie with a fluffy buttercream frosting with a hint of mint and topped with some crushed up candy canes. This cookie is going to make Santa, and the rest of your family so happy!

Copycat Ruby Snap Chocolate Peppermint Cookie
Cookie
  1. 1/2 cup butter, softened
  2. 3/4 cup sugar
  3. 1/2 cup brown sugar
  4. 1 egg
  5. 1/2 cup sour cream
  6. 1 tsp. vanilla
  7. 2 cups flour
  8. 1/2 cup baking cocoa
  9. 1 tsp. baking powder
  10. 1/2 tsp. baking soda
  11. 1/4 tsp. salt
Buttercream Frosting
  1. 1 cup butter, softened
  2. 3-4 cup powdered sugar
  3. 1/4 tsp. salt
  4. 1 tsp. vanilla extract
  5. 4 Tbs. milk
  6. 1 drop of peppermint extract or oil
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Cookie
  1. In a large bowl, cream butter and sugars until light and fluffy. Beat in egg, sour cream and vanilla. Combine dry ingredients; gradually add to the creamed mixture.
  2. Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350 for 12-15 minutes or until set. Cool for 15-20 completely before frosting. Yield: about 3 dozen.
Frosting
  1. Beat butter for a few minutes with a mixer with the paddle attachment on medium speed. Add 3 cups of powdered sugar and turn your mixer on the lowest speed (so the sugar doesn't blow everywhere) until the sugar has been incorporated with the butter. Increase mixer speed to medium and add vanilla extract, salt, drop of peppermint oil, and 2 tablespoons of milk/cream and beat for 3 minutes. If your frosting needs a more stiff consistency, add remaining sugar. If your frosting needs to be thinned out, add remaining milk 1 tablespoons at a time.
  2. Frost cooled cookies with peppermint frosting and top with your favorite mint or crushed candy canes
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