Crushed Peppermint-Chocolate Cookies

Name: Crushed Peppermint-Chocolate Cookies
Ingredients: 1.5 cups all-purpose flour; 0.5 cup unsweetened Dutch-process cocoa powder; 0.5 teaspoon baking soda; 0.5 teaspoon coarse salt; 4 ounces milk chocolate, chopped; 0.5 cup (1 stick) unsalted butter; 1.5 cups sugar; 1 teaspoon pure vanilla extract; 0.25 teaspoon pure peppermint extract; 3 large eggs; 45 round swirled peppermint candies, coarsely crushed

By

Martha Stewart Editors

Updated on May 21, 2020

Yield:

3 dozen

Chocolate cookies are studded with bits of crushed peppermint for a cookie that's as festive as it is sweet.

Ingredients

1 ½ cups all-purpose flour
½ cup unsweetened Dutch-process cocoa powder
½ teaspoon baking soda
½ teaspoon coarse salt
4 ounces milk chocolate, chopped
½ cup (1 stick) unsalted butter
1 ½ cups sugar
1 teaspoon pure vanilla extract
¼ teaspoon pure peppermint extract
3 large eggs
45 round swirled peppermint candies, coarsely crushed

Directions

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, both 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 wrap, and refrigerate overnight).
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 cookies, rotating sheets halfway through until just set, about 15 minutes. Let cool on sheets on wire racks. Store in an airtight container at room temperature up to 3 days.