Sunday, March 14, 2010
Sweet Success: Chocolate Peppermint Cookies
Three batches of cookies later and I FINALLY made a chocolate peppermint cookie that my husband loved. The cookies are easy to whip up and fairly quick to make, with the execption of the chilling time. The deep chocolate flavor complements nicely with the sweet pepperming candy. The cookie base is not too sweet and would also be good with a little vanilla or peppermint frosting.
This recipe makes quite a lot of cookies (42!!) so you may want to half the recipe. The cookies keep well, for about a week, stored in an airtight container.
Chocolate Peppermint Cookies
Adapted from Martha Stewart's Cookies
Makes 42 cookies
2 cups all-purpose flour
3/4 cup Dutch cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups (2 sticks plus 4 tablespoons) unsalted butter, room temperature
2 cups sugar
2 large eggs
2 teaspoons pure vanilla extract
1/2-3/4 cup lightly crushed soft peppermint candy sticks (about 6-8 sticks)
Sift together flour, cocoa powder, baking soda, and salt. Set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat butter, 2 cups sugar, and eggs on medium speed until light and fluffy, about 2 minutes. Add vanilla, and mix to combine. Gradually add dry ingredients, and combine with mixer on low speed. Mix in crushed peppermint candy. Cover with plastic wrap, and chill until dough is firm, about 1 hour.
Preheat the oven to 350 degrees. Line baking sheets with Silpat baking mats. Roll dough into 1-inch balls. Dip top of each ball into sugar. Place on prepared baking sheets about 1 1/2 inches apart. Bake until set, about 8 minutes. Cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely. Frost if desired!