Chocolate Peppermint Cookies Recipe

Ingredients

• 1 cup all-purpose flour
• 1/2 cup unsweetened Dutch-processed cocoa powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 5 tablespoons unsalted butter, softened
• 3/4 cup sugar
• 1 large egg
• 1 large egg yolk
• 3/4 teaspoon peppermint extract
• 30 peppermint candies, crushed
• 2 lbs white chocolate, coarsely chopped

Instructions

1. Preheat the oven to 350 degrees Fahrenheit.
2. Sift together 1 cup of all-purpose flour, 1/2 cup unsweetened Dutch-processed cocoa powder, 1/2 teaspoon baking soda, 1/2 teaspoon baking powder, and 1/2 teaspoon salt into a bowl to combine the dry ingredients evenly.
3. In a separate bowl, beat together 5 tablespoons of softened unsalted butter and 3/4 cup of sugar using a mixer on medium-high speed for about 1 minute until light and fluffy.
4. Reduce the mixer speed to medium-low, then add in 1 large egg and 1 large egg yolk, beating well after each addition to ensure they are fully incorporated.
5. Mix in 3/4 teaspoon of peppermint extract until everything is combined.
6. Gradually add the flour mixture to the butter mixture, beating until just incorporated to avoid overmixing the dough.
7. Shape the dough into 2 disks, wrap each one in plastic wrap, and refrigerate until firm, which will take at least 1 hour or can be kept for up to 2 days.
8. On a lightly floured surface, roll out one disk of dough to about 1/8 inch in thickness. Then, freeze it until firm, about 15 minutes.
9. Using a 2-inch round cutter, cut out circles from the rolled dough and place them 1 inch apart on a parchment paper-lined baking sheet. Roll and cut the scraps again, then freeze the cookies for another 15 minutes to keep their shape during baking.
10. Repeat the rolling and cutting process with the second disk of dough.
11. Bake the cookies in the preheated oven for about 12 minutes, or until the cookies feel dry to the touch.
12. Once baked, transfer the parchment paper with the cookies to wire racks and let them cool completely.
13. Sift the crushed peppermint candies, separating larger pieces from the dust, and set both aside for decoration.
14. Melt 2 lbs of coarsely chopped white chocolate in a heatproof bowl over a pot of gently simmering water, stirring until smooth, then remove from heat.
15. Carefully dunk each cookie into the melted chocolate, using a fork to turn and coat them evenly. Allow excess chocolate to drip off, and gently scrape the bottom of the cookie against the edge of the bowl.
16. Place the coated cookies back on the parchment-lined baking sheets and immediately sprinkle 1/4 teaspoon of either the candy dust or crushed peppermint pieces on top of each cookie, ensuring half are dusted and the other half have candy pieces.
17. Refrigerate the decorated cookies until the chocolate is set, which can take up to 3 hours. For the best taste and texture, serve them the same day they are decorated.