Go Back
+ servings
5 from 1 vote
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
Prep Time
1 hr
Cook Time
8 mins
Total Time
1 hr 8 mins
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!
Course: Dessert
Cuisine: American
Keyword: chocolate peppermint swig cookies
Servings: 48 (4 dozen) cookies
Calories: 244 kcal
For the cookies
For the frosting
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.
Nutrition Facts
Chocolate Peppermint Swig Cookies
Amount Per Serving
Calories 244 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 7g44%
Cholesterol 25mg8%
Sodium 103mg4%
Potassium 124mg4%
Carbohydrates 31g10%
Fiber 1g4%
Sugar 18g20%
Protein 2g4%
Vitamin A 230IU5%
Vitamin C 0.1mg0%
Calcium 41mg4%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.