Chocolate Peppermint No Bake Cookies

🧂 Ingredients

• 2 c sugar
• ½ c butter

  (1 stick - salted)
• ½ c milk
• 4 tablespoon cocoa
• 2 teaspoon vanilla extract
• 3 c oatmeal

  (quick oats - or use 2 c oatmeal, 1 c shredded coconut)
• ¼ c butter

  (salted, softened at room temperature)
• 1 ½ c confectioners sugar
• 2 tablespoon heavy cream

  (half & half or milk will also work)
• 1 teaspoon peppermint extract
• 2 candy canes

  (crushed, optional topping)

Instructions

• 1 Combine the butter, sugar, and milk in a saucepan and bring to a boil over
  medium high to high heat (enough to bring the syrup to a rapid boil). Stir
  frequently to prevent burning or boiling over!
• 2 Once the syrup is at a full rolling boil, stir and cook for 1 minute then remove
  from heat.
• 3 Add the vanilla and cocoa, stir until the syrup is smooth. Add the quick oats
  and stir until evenly coated with the syrup.
• 4 Drop tablespoon sized portions onto waxed paper, use the back of a spoon to make
  cookie shaped (rather than a no bake cookie mound) if desired. Allow to set up
  for one hour.
• 5 In a medium bowl, or the bowl of your stand mixer, beat the butter until creamy
  and light in color.
• 6 Add the confectioners sugar, peppermint extract and half of the heavy cream
  (reserve the second half to adjust consistency of the frosting). Combine until
  smooth and creamy, adding more heavy cream as needed. Your frosting should be
  just firm enough to not run off the cookie, but not as firm as frosting that
  would be piped.
• 7 Crush candy canes in a plastic (ziploc) bag and sprinkle over frosting.

Nutrition Info