I’ve said it before and I’ll say it again…it’s not really Christmas without Chocolate Peppermint Cookies….what are we barbarians? I love all the peppermint flavors that come out this time of year. Mint chocolate chip is definitely my favorite ice cream, York peppermint candies are one of my all time faves and as disgusting as it is I can eat a whole bowl of the mint melts they used to leave out at the Chinese restaurants…do they even do that anymore? I seriously love those mint melts.
But Chocolate Peppermint Cookies are definitely a symbol that the Holidays are here. The chocolate cocoa cookie has a deep rich chocolate and peppermint flavor. It’s crisp on the outside but still slightly chewy on the inside, then dipped in white chocolate and topped with crushed candy canes, my favorite part! You can’t get more festive than that! This is the best after dinner cookie with a baileys & coffee after dinner drink.
This recipe calls for Dutch Processed Cocoa. When it comes to cocoa powder, I always prefer dutch processed cocoa because it creates a richer darker color and flavor and makes for a denser fudgy-er cookie. I actually just did a post “What is dutch processed cocoa” that explains the difference between dutch processed cocoa and the more common natural unsweetend cocoa. The difference is subtle so if you don’t have dutch processed cocoa you can substitute the natural unsweetend cocoa instead just keep in mind your end cookie will be slightly different. When substituting dutch processed cocoa for natural cocoa in this recipe you can do a one to one substitution because it already calls for baking soda.
This recipe also requires refrigeration time. I know most of my recipes do, but trust me it really makes a difference in the end cookie. Letting the flour chill out enhances the flavor and reduces the amount of spread the cookies will have in the oven, which will help keep them chewy. This recipe also calls for melted butter so yay!! no need to soften your butter…that’s a total plus but also why the dough requires refrigeration time.
After the cookies have been refrigerated for at least an hour and up to a couple days, you can begin making them festive! First you will need to lightly flour the surface to roll out the dough. The dough can get pretty sticky so make sure your flour your rolling pin if you are using a wooden one. I really need to invest in a silicon rolling pin….
Next cut out about 2 inch circles with a cookie cutter or wine glass if you don’t have a cookie cutter.
Place the cut out cookies about 1 inch apart on a baking sheet line with parchment paper.
You will then want to freeze the cookies for a about 15 minutes before baking. This will keep the spreading to a minimum when the cookies are in the oven. While the cookies are cooling, you can prepare the white chocolate for dipping. Make sure the cookies are completely cool before dipping in the white chocolate. I always prefer melting chocolate in a double boiler which is a basically a glass or metal bowl placed on top of a pot with a little bit of steaming water that does not touch the bowl. There is less chance of burning the chocolate in a double boiler than the microwave and it is seriously just as easy.
Then it’s on to dipping! Dip half of the cookie in the white chocolate. You may need to use a spatula to push some of the white chocolate up the cookie.
And sprinkle with crushed candy cane! The best way to crush the candy cane is to stick them in a zip lock bag and pound with the rolling pin. These crush quickly so make sure you don’t completely pulverize it.
Recipe adapted from Martha Stewart
|Melt butter in a microwave safe bowl and pour into a stand mixer with a paddle attachment. Add the sugar, egg and peppermint extract until combined and emulsified.|
|Sift the all purpose flour, cocoa powder, salt & baking soda in a separate bowl. Whisk together to ensure it is evenly distributed. Cocoa powder can get clumpy so do not skip the sifting.|
|Combine the wet ingredients with the dry ingredients and mix until combined. Cover with plastic wrap and refrigerate at least one hour or overnight.|
|Preheat oven to 325 degrees F and line your baking sheets with parchment paper. Roll out the dough to about 1/4 inch thick and cut out round circles using a cookie cutter or a glass. Place on the baking sheet about 1 inch apart and freeze cookies until firm. About 10-15 minutes.|
|Bake cookies 10-11 minutes. Transfer to wire racks to cool.|
|While the cookies are cooling. Melt the white chocolate in a double boiler. When the cookies have cooled completely. Dunk half of the cookie into the white chocolate. You may need to use a spatula to push the white chocolate up the cookie to cover half of the cookie, especially when the white chocolate coating gets low. Sprinkle with the crushed candy can and place on parchment paper to cool and dry.|
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