Crushed Peppermint-Chocolate Cookies

3.0

(4)

Studded with crushed peppermint candies, these chocolatey treats are festive and just what your cookie boxes need.

Servings:

36

Yield:

3 dozen

These chocolate-peppermint cookies are a holiday must-make. They’re sweet, fragrant with mint, and very festive. The dough is flavored with melted milk chocolate and cocoa powder to give the cookies a deep chocolate flavor. Peppermint extract and crushed peppermints bring the mint flavor and aroma and a delightful crunch. And as they’re dipped in the crushed candies, these cute cookies look as good as they taste. Make a batch for your cookie swap or cookie boxes because they’re distinctive and delicious—or just enjoy them yourself.

crushed peppermint-chocolate cookies in glassine envelopes

Directions

Preheat oven and combine dry ingredients:

Preheat oven to 325°F. Whisk together flour, cocoa powder, baking soda, and salt in a medium bowl; set aside.
Melt chocolate and butter:

Melt chocolate and butter in a heatproof mixer bowl set over a pan of simmering water. Attach bowl to mixer fitted with the paddle attachment.
Add sugar, extracts and eggs to chocolate mixture; add dry ingredients

Add sugar, both extracts, and eggs; mix on medium-low speed until combined. Reduce speed to low; mix in flour mixture.
Add one third of candies and refrigerate dough:

Stir in one-third of the candies. Refrigerate dough until firm, about 30 minutes (or wrap in plastic wrap, and refrigerate overnight).
Form cookies and dip in remaining candies; arrange on baking sheet:

Using a 1-inch ice cream scoop, form mounds of dough; dip tops into remaining candies to coat. Place cookies, candy sides up, on baking sheets lined with parchment paper, spacing 2 inches apart.
Bake and cool:

Bake cookies, rotating sheets halfway through until just set, about 15 minutes. Let cool on sheets on wire racks.