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Chocolate-Peppermint Cookies

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No need to wait for the girls in green to sell you a box of cookies. Indulge in this version of the minty classic, with a holiday-inspired topping of crushed red-and-white candies.

Source: Martha Stewart Living, December 2008
Yield

Ingredients

Directions

Cook's Notes

Undecorated cookies will keep, covered, for up to 3 days.

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Reviews

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  • alewis53014gma
    29 DEC, 2018
    This was a big hit this Christmas! What I did different is that after I made the dough I put it in baseball size balls in between parchment paper and then pressed into an 8th of an inch and then put it into the freezer for and hour, and it was so easy to cut with the cookie cutter and then I pressed the rest down again and put in the fridge then repeat. It seemed to work great no problems with sticky dough. I also baked them one min longer so I could get the crunch and I dipped them in dark chocolate. Yummy!!
    Reply
  • jenniferan4302110
    17 DEC, 2016
    The dough is super sticky. I made two batches last year and added a lot more flour and cocoa to firm it up. The cookies in that batch really weren't that great. These should be think circles. 12 minutes is perfect for bake time. I use a glass espresso glass as my cutter and I've gotten pretty close to the 4dozen it says it makes. This year I divided my dough into 5 small balls and froze for several hours. Rolling a small amount is a lot easier and overall less frustrating. Total =3.5 doz
    Reply
  • stephsimpson1
    21 DEC, 2015
    Not my most successful baking adventure. The dough is extremely sticky, as noted, so I followed the advice to roll and slice them. This worked, but yielded more like 2 dozen cookies, not six. I've never used white chocolate before and found it a little too thick for dipping. I ended up spreading it on some as you would with icing. They taste good, but I definitely didn't love them enough to make them again. Also, I made them on a wet, humid day which caused my "dust" to fuse into one big pile.
    Reply
  • nnoodle
    29 DEC, 2014
    This recipe is Really very good and delicious. But when I took the dough out of the refrigerator and started rolling it kinda fell apart maybe I let it get to warm? Oh well it turned out nice anyway also I have no clue how on earth this recipe is supposed to make 6 dozen.
    Reply
  • ShortySugarplum
    25 NOV, 2013
    I've made these every year since the recipe was printed, but with a few modifications. 1. I use milk chocolate instead of white - we just like it better. 2. The cookie dough is super fragile and a real pain to roll and cut - so sticky that I ended up working a ton of extra "dusting" flour into it. They aren't as uniform (although still good looking), but it's so much faster & less of a sticky hassle when I roll the dough into a log, freeze it, and then slice thinly into rounds!
    Reply
  • Bearmaker
    6 DEC, 2012
    love to bake
    Reply
  • DooDel Bear
    23 JUL, 2012
    coool
    Reply
  • angel_caboodle
    11 DEC, 2011
    Tasted great, but took a lot of time/effort to make. We made 1/8" thick cookies that were cut with 1" circular cutters, and they baked for 12 minutes. These made the cookies very crisp and crunchy. Doubled the recipe, so it yielded about 270 tiny cookies. White chocolate: used combo of good quality chips, good quality baking rounds, and lower quality baking rounds - melted great and not too thick for dipping. Used slotted spoon for dipping multiple cookies - worked wonderfully!
    Reply
  • jjkahil
    7 DEC, 2011
    had these at a cookie exchange. Fabulous! A grown up girl scout thin mint cookie.
    Reply
  • Rory57
    7 DEC, 2011
    I'm disappointed. I'm making these for a cookie swap and I'm only getting 2 dozen cookies out of the dough. How did anyone make more?
    Reply

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