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.