Chocolate-Peppermint Cookies

  • Yield: Makes about 3 dozen
Chocolate-Peppermint Cookies

Source: Martha Stewart Living, December 2005

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1/2 cup Dutch-process cocoa powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon coarse salt
  • 4 ounces milk chocolate, chopped
  • 1/2 cup (1 stick) unsalted butter
  • 1 1/2 cups sugar
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon pure peppermint extract
  • 3 large eggs
  • 45 round swirled peppermint candies, coarsely crushed

Directions

  1. Preheat oven to 325 degrees. Whisk together flour, cocoa powder, baking soda, and salt in a medium bowl; set aside. 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; mix on medium-low speed until combined. Reduce speed to low; mix in flour mixture. Stir in one-third of the candies. Refrigerate dough until firm, about 30 minutes (or wrap in plastic and refrigerate overnight).

  2. Using a 1 1/2-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 cookies until just set, about 15 minutes. Let cool on sheets on wire racks. Cookies can be stored in an airtight container at room temperature up to 3 days.

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