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!
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 were the winner! I mean, everything is better with chocolate, am I right? And these are SO chocolate-y.
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.
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
48 (4 dozen) cookies
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
- 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
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.
|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%|
|Dietary Fiber 4g||16%|
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|Total Fat||Less than||65g|
|Sat Fat||Less than||25g|
More great cookie recipes on my “Cookie Recipes Galore” Pinterest board!
This post contains affiliate sales links.