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!

Chocolate Peppermint Swig Cookies with chocolate sour cream frosting and chopped peppermint bark on top, on a round wire cooling rack over a pale pink checked cloth.

This is a sponsored post, written by me and created in partnership with Ghirardelli Chocolate Company. All opinions expressed herein are straight from my heart.

Have you ever heard of Swig cookies? They’ve been huge on Pinterest for the last few years, but I only recently had the chance to give them a try.

If you’re not already familiar, they’re big, chubby, soft sugar cookies, frosted with this incredible sour cream buttercream, and OMG! They are to-die-for.

They had been on my baking list for a long time, when recently I was on an outing and someone baked up a batch to bring along and share. So, so good.

I couldn’t get home fast enough to make them myself. I brought them to a friend’s house for a potluck and they were the hit of the party.

Not long after that, my wheels started turning and I was thinking of all sorts of ways I could jazz them up for the holiday season.

Chocolate Peppermint Swig Cookies: so chubby and soft, with tons of chocolate flavor, and a hint of cool peppermint.  These stayed soft for days, and that sour cream frosting was outta this world!  #food #desserts #cookies #chocolate #peppermint #christmas #sugarcookies #swigcookies #recipes

Chocolate peppermint Swig cookies were the winner! I mean, everything is better with chocolate, am I right? And these are SO chocolate-y.

They’re made with Ghirardelli Bittersweet 60% Cacao Baking Chips AND Ghirardelli 100% Unsweetened ground cocoa, so the chocolate flavor comes through like whoa.

If you’re a loyal reader here, then you know I am a huge fan of all things Ghirardelli, and have been for years. The quality is off the charts good, and it’s so convenient to be able to pick it up at my regular grocery store.

Chocolate Peppermint Swig Cookies: so chubby and soft, with tons of chocolate flavor, and a hint of cool peppermint.  These stayed soft for days, and that sour cream frosting was outta this world!  #food #desserts #cookies #chocolate #peppermint #christmas #sugarcookies #swigcookies #recipes

Besides being full of rich, intense chocolate-ness, these cookies are so soft and tender they practically melt in your mouth. Honestly? I even left them out on my counter uncovered for a few days, and they STILL stayed soft. It was a Christmas miracle.

And that sour cream buttercream? It will make you swoon. So rich and creamy, with a cool hit of wintry peppermint. It puts you right in the Christmas spirit.

Don’t forget the peppermint bark! I used a combination of Ghirardelli Peppermint Bark squares and Ghirardelli Dark Chocolate Peppermint Bark squares, just chopped finely and sprinkled over the buttercream. It gives the perfect garnish!

Be sure to add these chocolate peppermint Swig cookies to your holiday baking list this year! They’re perfect for a cookie exchange or for gifting. Your friends and family will love them and so will you!

Chocolate Peppermint Swig Cookies with chocolate sour cream frosting and chopped peppermint bark on top, on a round wire cooling rack over a pale pink checked cloth.

6 reviews
Chocolate Peppermint Swig Cookies with chocolate sour cream frosting and chopped peppermint bark on top, on a round wire cooling rack over a pale pink checked cloth.

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 hour Cook Time 8 minutes Total Time 1 hour 8 minutes
Yields 48 (4 dozen) cookies     adjust servings

Ingredients

For the cookies

  • 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 to 5 cups all-purpose flour (as needed)
  • 3/4 cup Ghirardelli 100% Unsweetened ground cocoa
  • 1 teaspoon kosher salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cream of tartar

For the frosting

Instructions

To make the cookies:

  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.

To frost and decorate:

  1. Place the sour cream and butter in a medium mixing bowl and whip on medium-high speed until smooth.
  2. 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.
  3. 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.
  4. Thin the frosting as needed with milk.
  5. Spread about 1 ½ tablespoons of frosting on each cooled cookie, then top with a pinch of chopped peppermint bark, for garnish.

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Nutrition Facts
Serving Size 1 cookie
Amount Per Serving As Served
Calories 221kcal Calories from fat 102
% Daily Value
Total Fat 11g 17%
Saturated Fat 6g 30%
Transfat 0g
Cholesterol 27mg 9%
Sodium 83mg 3%
Carbohydrate 32g 11%
Dietary Fiber 4g 16%
Sugars 16g
Protein 4g

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories 2000
Total Fat Less than 65g
Sat Fat Less than 25g
Cholesterol Less than 300mg
Sodium Less than 2,400mg
Total Carbohydrate 300g
Dietary Fiber 25g

More great cookie recipes on my “Cookie Recipes Galore” Pinterest board!


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