12 Days of Cookies – Peppermint Chocolate Cookies

I love the combination of chocolate and peppermint. One of my favorite kinds of candy is the York peppermint patty. So good. It seems like the only time it’s acceptable to bake with peppermint is during the holidays, so you’ll see quite a few peppermint baked goods here over the next couple weeks. I definitely need to make these peppermint cupcakes again. They were yummy! These cookies were just okay in my book. I really enjoy chewey/cakey cookies and these are more firm than that. The chocolate topping is delicious though. I spread some of the leftover topping on some graham crackers for a snack. While they weren’t my favorite, hubby and his coworkers absolutely loved them. I’d definitely make them again. Maybe next time I’ll add a little peppermint extract to the cookie dough…

Peppermint Chocolate Cookies – from Pennies on a Platter – originally from Rachel Ray – I got 28 cookies
1 1/2 stick (6 ounces) unsalted butter, softened
1 1/2 cups confectioners’ sugar
1 large egg
1 1/2 cups flour
1/2 cup unsweetened cocoa powder
1 pinch salt
Two 3.5 -ounce bars dark chocolate, finely chopped – I used dark chocolate chips
1/2 teaspoon vegetable oil
2/3 cup finely crushed peppermint candy canes or candies

Using an electric mixer, beat the butter until soft. With the mixer on low, gradually add the confectioners’ sugar until creamy, then beat in the egg. In a medium bowl, whisk together the flour, cocoa and salt; add to the mixer about one-third at a time, beating at low speed until smooth.

Lay a 16-inch sheet of parchment paper on a work surface; turn out the dough onto the paper. Using your hands, shape the dough into a 12-inch-long cylinder; wrap tightly in the parchment and roll into a smooth, even log. Twist the ends to seal and refrigerate for 30 minutes; reshape the cylinder and refrigerate for 30 minutes more.

Preheat the oven to 350°; line 2 cookie sheets with parchment paper. Unwrap the dough; using a sharp knife, slice into 1/3-inch-thick rounds. Place about 1 inch apart on the cookie sheets; bake until firm, 18 to 20 minutes. Let cool completely.

In a bowl, combine two-thirds of the chopped chocolate with the oil; microwave for 30 seconds, then stir until smooth. (If needed, heat for additional 10-second intervals.) Stir in the remaining chopped chocolate until smooth.

Using an offset spatula (I used the back of the spoon I used to stir the chocolate), spread a scant teaspoon of melted chocolate on top of each cookie. Sprinkle the peppermints on top and let stand until set, 2 to 3 hours.

My 12 Days of Cookies:Day 1: Lumberjacks
Day 2: Peppermint Sandies
Day 3: The great Sugar Cookie Debate
Day 4: Fudge
Day 5: Cranberry Orange Cookies
Day 6: Chocolate Chip Snowballs

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17 Responses to “Fauxstess Cupcakes”

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    1
    Maryanna — April 9, 2009 at 3:16 pm

    These are darling!

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    2
    Kerstin — April 9, 2009 at 4:04 pm

    Adorable – I love the cupcake liners!

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    3
    Anali — April 9, 2009 at 5:57 pm

    These look great! I’ve got to try them soon! ; )

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    4
    oneparticularkitchen — April 9, 2009 at 7:56 pm

    How adorable! Oh The Yankee would just eat these up.

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    5
    Mermaid Sweets — April 9, 2009 at 8:20 pm

    I have been wanting to try these too – nice post, I love the photos.

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    6
    Maria — April 9, 2009 at 8:52 pm

    They look perfect! YUM!

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    7
    Jamie — April 10, 2009 at 1:12 am

    Sooo freaking adorable! I have these liners, so I will be making these in the very near future!!! Well done!!!

  8. #
    8
    rickdog — April 10, 2009 at 8:54 pm

    Find more Fauxstess Cupcakes in my recipe blog search:
    HERE

  9. #
    9
    Sarah — April 10, 2009 at 11:41 pm

    So cute and yum!

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    10
    Stephanie Wagner — April 11, 2009 at 12:03 am

    Could these be any cuter?? I love the idea of home baking classic favorites like this!

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    oneordinaryday — April 11, 2009 at 1:58 pm

    This looks perfect! Yum!
    Michelle
    http://oneordinaryday.wordpress.com/

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    12
    kitchenbelle — April 13, 2009 at 6:09 pm

    Great job! Your cupcakes are perfect! They look just like Hostess except SO MUCH BETTER! Your ganache is so nice and shiny!

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    13
    Jigginjessica — April 16, 2009 at 3:07 pm

    I love these cupcakes! They have been on my to try list forever and I think that maybe today might be the day I finally try them.

    Also, I didn’t even realize you had less swirls, shows how well I know a hostess cupcake!

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    14
    bcallegra — April 20, 2009 at 1:56 am

    I made them this weekend and am now officially addicted to the filling – it reminds me of marshmallow creme! Although my cupcakes (and pictures) pale in comparison to your version, I need to thank you once again for supplying me with a great recipe.

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    Simply Inviting Weddings — November 29, 2010 at 11:34 pm

    I searched all over for a recipe like this and didn’t want to use marshmallow creme for the filling! These are amazing- my family was fighting over them. Thanks for sharing!

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    Seantellc — April 1, 2011 at 4:18 pm

    so in your recipe you say to put the batter into the wells of a muffin tin coated with non-stick spray. Does that mean not use cupcake liners, or does that mean to spray the liners with non-stick spray?

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    17
    beantownbaker — April 1, 2011 at 6:33 pm

    Sorry, I’ll fix the recipe. You don’t need to spray the cupcake liners.

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