Chocolate Peppermint Cookies

By á-3584

For holiday cookies, peppermint candies move from the candy dish and into deep, slightly bitter chocolate dough to create an irresistibly bold flavor.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup Dutch-process cocoa powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon coarse salt
• 4 ounces milk chocolate, chopped
• 1/2 cup (1-stick) unsalted butter
• 1 1/2 cups sugar
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon pure peppermint extract
• 3 large eggs
• 45 round swirled peppermint candies, coarsely crushed

Details

Servings 3
Preparation time 10mins
Cooking time 60mins

Preparation

Step 1

Preheat oven to 325°F.

Whisk together flour, cocoa powder, baking soda, and salt in a medium bowl; set aside. Melt chocolate and butter in a heatproof mixer bowl set over a pan of simmering water. Attach bowl to mixer fitted with the paddle attachment. Add sugar, extracts, and eggs; mix on medium-low speed until combined. Reduce speed to low; mix in flour mixture. Stir in one-third of the candies. Refrigerate dough until firm, about 30 minutes (or wrap in plastic and refrigerate overnight).

Using a 1 1/2-inch ice cream scoop, form mounds of dough; dip tops into remaining candies to coat. Place cookies, candy sides up, on baking sheets lined with parchment paper, spacing 2 inches apart.

Bake cookies until just set, about 15 minutes. Let cool on sheets on wire racks. Cookies can be stored in an airtight container at room temperature up to 3 days.