Everyday Food editor Sarah Carey makes a cookie that captures the season: Flavored with peppermint, studded with chocolate, and topped with an irresistible glaze, it will be your new favorite.
Preheat oven to 350 degrees, with racks in upper and lower thirds. Combine flour, baking powder, and salt. In a large bowl, using a mixer, beat butter, granulated sugar, and 1/4 teaspoon peppermint extract on medium-high until pale and fluffy, 3 minutes. Beat in egg, then flour mixture on low. Stir in chocolate chips.
Roll dough into 1 1/2-inch balls and place, 2 inches apart, on parchment-lined baking sheets. Bake until edges are lightly golden, about 12 minutes, rotating sheets halfway through. Let cool on sheets on wire racks 5 minutes, then transfer cookies to racks and let cool completely.
Stir together confectioners' sugar and enough cream to make a spreadable glaze (if you like a strong mint flavor, stir in up to 1/4 teaspoon extract). Spread a thin layer of glaze on top of each cookie and sprinkle with candies. Let dry completely on racks.
Store in airtight containers, up to 3 days.
This was incredibly easy to make - and delicious to boot! This is a great cookie to bring to a holiday party =)
These may be the best cookies I've ever made and that says a lot coming from a chocolate lover like myself. I used crushed candy canes instead of the round candies and I opted to flavor the icing with mint. The cookie has a subtle mint flavor with just the right amount of chocolate chips. They were a big hit with my kids and my guests.