Skip to content

Chocolate Peppermint Cookies

December 3, 2010

It doesn’t get more festive than today’s featured cookie!  My lovely mother-in-law and I made these delicious cookies a few years ago and I had her track down the recipe so I could share it with all of you.  If you are a fan of mint and candy canes, these are just the cookie for you!  Featuring a touch of mint extract in the dough and topped with crushed candy canes, these tasty morsels are the perfect Christmas delight.



Chocolate Peppermint Cookies
Yields: 2 1/2 Dozen

4 ounces Semisweet chocolate (broken up)
1/2 cup Unsalted butter (softened)
1 cup Sugar
2 Eggs
1 3/4 cups All purpose flour
1/4 teaspoon Salt
2 tablespoons Unsweetened cocoa powder
1 teaspoon Mint extract
4 ounces White chocolate (broken up)
1/2 teaspoon Vegetable oil
1/3 cup Candy canes (crushed, about 2 candy canes)

1. Heat oven to 325 degrees . Butter two large baking sheets.
2. Place chocolate in microwave-safe bowl. Microwave for 1 minute , then stir until smooth. Let cool 5 min.
3. Beat butter and sugar in a large bowl until blended. Beat in cooled chocolate. Add eggs and beat until smooth. Stir in flour,salt and cocoa powder until a soft dough forms.
4. Beat in mint extract.
5. Drop dough by tablespoonfuls onto prepared baking sheets. Bake for 18 minutes or until dry on top. Transfer to wire rack to cool.
6. While cookies cool, combine white chocolate and oil in a glass bowl. Microwave 30 seconds, stir; then microwave another 30 seconds. Stir until smooth. Spoon about 1 teaspoon white chocolate onto each cookie then top with 1/2 teaspoon crushed candy. Let stand to harden for 30 minutes. 7. Store in an airtight container up to 2 weeks.

Kate’s Tips:

I find that when microwaving chocolate it is best to do it in 30 second intervals, with a few stirs in between.  Stirring will help to melt the chocolate completely.

These cookies hold their shape well when baking.  To create an ideal canvas for decorating, I would recommend flattening each spoonful with the back of a spoon or the palm of your hand before baking.   

To crush the candy canes, I placed a few broken into smaller pieces in a plastic bag, covered it with a towel, and gently (well, as gently as I could) crushed them with the smooth side of a meat mallet.  The back of a pan would also make for a great crushing tool!

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: