Chocolate Peppermint Cookies

Here is the recipe for Chocolate Peppermint Cookies

These cookies are a little more involved and you will need parchment paper and  a large heat friendly bowl or double boiler to melt the chocolate. 

Great cookie for the holiday season! 

You will need the following ingredients:

-1 cup all-purpose flour, plus more for surface
-1/2 cup unsweetened baking cocoa powder
-1/2 teaspoon baking soda
-1/2 teaspoon baking powder
-1/2 teaspoon salt
-1/2 cup unsalted butter, softened
-3/4 cup sugar
-1 large egg
-1 large egg yolk
-3/4 teaspoon  peppermint extract
-8 large candy canes or 30 peppermint candies, crushed
-2 pounds white chocolate (bark or morsels) 

For this step you will need to use the flour, baking cocoa powder, baking soda, baking powder, and salt.

In a bowl mix in this order

1. add 1 cup of flour

2. add 1/2 cup of baking cocoa powder

3. 1/2 teaspoon of baking soda

4. 1/2 teaspoon baking powder

5. 1/2  teaspoon of salt


Once you have added all dry ingredients listed above, whisk until they are well blended.

For this step you will need to use the butter and sugar.

In a larger separate bowl add in this order

1. 1/2 cup of butter

2. 3/4 cup of sugar

Blend all ingredients together until creamed. You can do this in a mixer or by hand.

Once You have creamed the blended ingredients you will need to add the eggs and peppermint.

Add to the mixture while mixing in this order.

1. 1 large egg

2. 1 large egg yolk

3. 3/4 teaspoon peppermint extract


Mix these until well blended.

Once you have blended the eggs and peppermint, you will need to add the dry ingredients that you set aside earlier.

Slowly add the dry ingredients into the mixer. I do this by adding a third at a time making sure it is well blended before adding more.

Once the dough is well blended separate into two portions and place on parchment paper. 

Once separated wrap each in parchment paper, and refrigerate until firm, at least 1 hour.

Preheat your oven to 325 degrees.

While the dough continues to set, take your baking or cookie sheet(s) and line it with parchment paper. If you don't have parchment paper you can use a cooking spray or aluminum foil.

Roll out 1 disk of dough on a lightly floured surface to 1/8-inch thickness. 

Using a 2-inch round cutter, cut out circles, and place 1 inch apart on parchment-lined baking sheets. Roll and cut scraps once. Freeze cookies until firm, about 15 minutes. Repeat with remaining disk.

Bake until cookies in your 325 degreeF oven until they are dry to the touch, about 12 minutes. Transfer to wire racks, and let cool.

Take the 8 large candy canes or 30 peppermint candies and put them in plastic bags. Then take a mallet or other large kitchen utensil and crush them. 

You can have large chunks, fine dust, or a mix of both. 

Melt chocolate in a heatproof bowl set over a pot of gently simmering water. 

Dunk cookies into melted chocolate. Using a fork, turn to coat, let excess drip off, and gently scrape bottom against edge of bowl. Place on parchment-lined baking sheets, and sprinkle 1/4 teaspoon of either candy pieces or dust on top.

Once you have dipped and dressed the cookies, refrigerate until set, up to 3 hours.

Then plate and serve. They are great with hot cocoa or a glass of milk and are a perfect cookie for the holidays.