The delicious mix of peppermint and chocolate is perfect for the holidays. I included these in our neighbor gifts this year . I found this recipe in a pile of recipes written on scrap paper. I swear one day I will get them all sorted, typed and put in a proper notebook, LOL
What You Need
1 Cup flour
1/2 Cup cocoa powder (unsweetened)
1/2 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. Salt
1/3 Cup butter (unsalted room temperature)
3/4 Cup sugar
2 Large eggs ( I egg whole 1 egg yolk)
11/4 tsp. Peppermint extract
2 Lbs. White chocolate (chopped)
10 Large candy canes (crushed) or you can use crushed peppermint bit from the baking section of your market
2 Baking sheets
2 Large mixing Bowls
2 Small bowls
2 Inch round cookie cutter or drinking glass
Wire cooling rack
Cooking safe bowl
Saucepan (the bowl can rest in WHEN filled with water)
Before You Start- This recipe requires refrigeration and freezing of cookies on baking sheets. Make sure you have plenty of room in your fridge and freezer prior to baking. Line your baking sheet with parchment paper, lay to large pieces of plastic wrap out flat on countertop.
Lets Make It! Sift flour, cocoa powder, baking soda, baking powder and salt into one bowl. Add butter and sugar to the other bowl and using an electric mixer beat on medium high speed for about a minute then reduce speed to medium low. Add egg and egg yolk and continue mixing well. Add in peppermint extract. Slowly add flour mixture, and beat until incorporated. Remove from the mixer and separate into 2 piece of dough, make large flattened disks, place each one on the plastic wrap and and wrap tightly. Place in the refrigerator until firm, at least two hours
Lightly flour a clean cutting board or counter. Using a rolling pin (lightly dusted with flour) roll out one disk of dough to about a 1/8 inch thickness place on the baking sheet and put in the freezer for about 15 minutes. Using your cookie cutter (or glass) cut out circles, and arrange them to be about one inch apart on the parchment lined baking sheets. Discard scraps. Freeze cookies until firm, about 15 more minutes. Repeat with remaining dough.
Preheat oven to 350°. Bake about 12 minutes (until cookies are dry to the touch, careful they are hot). Transfer the parchment paper with cookies, to wire rack, and let cool. Let baking sheets cool and place new parchment paper on them. Sift crushed candy and separate larger pieces from peppermint dust into separate bowls. Melt chocolate in a cooking safe bowl placed over a pot of gently simmering water. Remove from heat. 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 clean and cool parchment lined baking sheets, and sprinkle 1/4 teaspoon of either candy pieces or dust on top. Repeat, sprinkling half the cookies with pieces and the rest with dust. Refrigerate until set, about 3 hours.
Serves about 48 cookies
Do you like the mix of chocolate and peppermint? Does Peppermint make you think of the holidays?
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