Chocolate-Peppermint Cookies

Chocolate-Peppermint Cookies (Adapted from Martha Stewart)

1 cup all-purpose flour
1/2 cup Dutch-process cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
5 tablespoons unsalted butter, softened
3/4 cup granulated sugar
1 large egg
1 large egg yolk
3/4 teaspoon pure peppermint extract
8 large candy canes, crushed
2 pounds white chocolate, coarsely chopped

Preheat oven to 325 degrees.

In a medium bowl, whisk together flour, cocoa, baking powder, baking soda and salt.

In a large mixing bowl, beat together butter and sugar until smooth and creamy. Beat in whole egg until well combined, then mix in egg yolk. Add peppermint extract and mix until well incorporated. Add dry ingredients and mix until combined.

Evenly divide dough in half, then shape each into disks - wrap each in plastic wrap and chill until firm, at least 1 hour.

On a lightly floured surface, roll out 1 disk of dough 1/8" thick. Slide dough onto a parchment-lined baking sheet and place into the freezer to firm up the dough for 15 minutes. Repeat process with the other piece of dough.

Cut out circles using a 2 1/4" round cutter and place cookies onto parchment-lined baking sheets. Re-roll scraps once, then cut out as many cookies as you can. Place cookies into the freezer once more for 15 minutes.

Place cookies into the oven and bake until they are dry to the touch, about 11 to 14 minutes. Remove from the oven and slide cookies, with parchment paper, onto wire racks to cool completely.

Place chopped chocolate into a large, heat-safe bowl - set over a pot of gently simmering water. Stir gently until the chocolate has melted - remove from heat.

Gently place a cookie or two into the melted chocolate, then use a fork to turn each cookie to coat. Lift cookies out with a fork, letting any excess chocolate drip off, and gently scrape the bottom against the edge of the bowl. Set onto parchment-lined baking sheets and immediately sprinkle with the crushed candy pieces. Let cookies rest at a cool room temperature or in the refrigerator to set the chocolate before serving.

Makes about 48 cookies.

Just found the recipe? Click here to see where we talked about it!