Chocolate Cookies topped with White Chocolate Buttercream
Soft chocolate cookies topped with the smoothest white chocolate buttercream.
Soft Chocolate Cookies
- 3/4 cup unsalted butter room temperature
- 1 1/2 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1 1/2 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/3 cup buttermilk
White Chocolate Buttercream
- 4 oz white chocolate bar
- 1 cup unsalted butter room temperature
- 1/4 cup milk
- 1 tsp vanilla extract
- Pinch of salt
Other:
- Topping: peppermint bark, Mu0026Ms, or sprinkles
- Preheat oven to 350 degrees.
- To make the cookies, beat together butter and sugar until light and fluffy. Add in eggs, one at a time. Add in vanilla.
- In a separate bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt.
- Alternately, add in dry ingredients and buttermilk. Using a cookie scoop, scoop onto baking sheet and bake for 10 minutes. Cool on wire rack.
- To make the frosting, melt white chocolate and set aside to cool. Beat butter until creamy. Alternately, add in powdered sugar and milk. Add in vanilla and white chocolate and beat for 3-5 minutes.
- Pipe onto cooled cookies and top with topping of choice.
- Store at room temperature in an airtight container for up tp 5 days.
u003cliu003eCream together butter and sugar for 3 minutes! This will make sure that the cookies are super light!u003c/liu003eu003cliu003eDo not chill this dough!u003c/liu003e