I made these before Christmas, but forgot about posting them, so here they are! I saw these in the December 2008 issue of Martha Stewart Living and knew that I just had to try them. I love the combination of mint, and it’s perfect for Christmas. David was pretty excited about these and couldn’t wait for me to make them. He was hoping they would taste similar to the Girl Scout Thin Mint Cookies, which they actually did. The white chocolate coating made them even better and contrasted nicely with the chocolate flavor of the cookies. The recipe says that it makes 6 dozen, but I got about half that, and mine were about the same size as the picture in the magazine, so just keep this in mind if you decide to make them. These were a big hit with our family when they were visiting for David’s graduation, and David enjoyed these as a late-night snack as he was up late finishing projects during the last week of school. These were probably my favorite Christmas cookies!
Chocolate Peppermint Cookies
from Martha Stewart Living (December 2008)
Makes 6 dozen (not exactly- I got about 3 dozen or so)
- 1 cup all-purpose flour, plus more for surface
- 1/2 cup unsweetened Dutch-process cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 1/2 ounces (5 tablespoons) unsalted butter, softened
- 3/4 cup sugar
- 1 large egg
- 1 large egg yolk
- 3/4 teaspoon pure peppermint extract
- 8 large candy canes or 30 peppermint candies, crushed
- 2 pounds white chocolate, coarsely chopped
- Preheat oven to 325 degrees. Sift flour, cocoa powder, baking soda, baking powder, and salt into a bowl. Beat butter and sugar with a mixer on medium-high speed for 1 minute. Reduce speed to medium-low, and add egg, then yolk, beating well after each addition. Beat in peppermint extract. Slowly add flour mixture, and beat until just incorporated. Shape dough into 2 disks, wrap each in plastic, and refrigerate until firm, at least 1 hour (or up to 2 days).
- Roll out 1 disk of dough on a lightly floured surface to 1/8-inch thickness. Freeze until firm, about 15 minutes. Using a 2-inch round cutter, cut out circles, and place 1 inch apart on parchment-lined baking sheets. Roll and cut scraps once. Freeze cookies until firm, about 15 minutes. Repeat with remaining disk.
- Bake until cookies are dry to the touch, about 12 minutes. Transfer parchment, with cookies, to wire racks, and let cool. (Undecorated cookies will keep, covered, for up to 3 days.)
- Sift crushed candy, and separate larger pieces from dust, reserving both. Melt chocolate in a heatproof bowl set over a pot of gently simmering water. Remove from heat. Dunk cookies into melted chocolate. Using a fork, turn to coat, let excess drip off, and gently scrape bottom against edge of bowl. Place on parchment-lined baking sheets, and sprinkle 1/4 teaspoon of either candy pieces or dust on top. Repeat, sprinkling half the cookies with pieces and the rest with dust. Refrigerate until set, up to 3 hours. Decorated cookies are best served the same day.