Servings: 12

Weight Watcher Smart Points: 22

Preparation Time: 20 Minutes

Cooking Time: 10 Minutes

Ready In: 30 Minutes


  • ½ tsp. baking power
  • 1 c. (2 sticks) butter, room temperature
  • 2 large eggs
  • 3 c. all-purpose flour
  • 2 tbsp. heavy cream
  • Peppermint candies, baking chips or sprinkles for garnish
  • ½ tsp. peppermint extract
  • 2 ½ c. powdered sugar
  • 1-2 drops red food coloring
  • pinch salt
  • 1½ c. sugar
  • 1½ tsp. vanilla extract


  1. In the bowl of a stand mixer, cream butter and sugar until light and fluffy, about 2 minutes
  2. Add heavy cream, vanilla and peppermint
  3. With mixing speed on low, add one egg, mix then add the other.In a medium size mixing bow, whisk together flour, cocoa powders, baking powder, and salt
  4. With mixing speed on low, gradually add the dry ingredients mixing until no flour/cocoa “pockets” remain
  5. Add the chopped chocolate and mix until incorporated
  6. Wrap the dough in plastic and place in the refrigerator to chill for 1 hour.*Preheat oven to 350 degrees
  7. Remove dough from refrigerator and roll out on a lightly floured surface to approximately ¼” thick
  8. Cut into desired shapes, place onto a parchment-lined baking sheet for 8 to 10 minutes or until the edges are firm and the centers are soft and puffy
  9. Remove from the oven and transfer to a wire rack to cool.While the cookies are cooling, prepare the frosting by beating all of ingredients in the bowl of a stand mixer fitted with the whisk attachment for 2-3 minutes or until light and fluffy
  10. Spread onto cooled cookies and top with desired peppermint garnishes.

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