For holiday cookies, peppermint candies move from the candy dish and into deep, slightly bitter chocolate dough to create an irresistibly bold flavor.



Ingredient Checklist


Instructions Checklist
  • 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).

  • 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.

Cook's Notes

Cookies can be stored in an airtight container at room temperature up to 3 days.

Reviews (3)

18 Ratings
  • 5 star values: 5
  • 4 star values: 6
  • 3 star values: 4
  • 2 star values: 3
  • 1 star values: 0
Rating: Unrated
I didn't love these. They are OK, but with so many other fabulous cookies out there, I don't think I will be making them again. Wouldn't recommend.
Rating: Unrated
YUM! My friend and I made these last night, and they were SO good! I used semi-sweet chocolate chips--since there was candy in there, it seemed to work better than milk chocolate. I didn't think they needed any frosting, although it would be a festive touch!
Rating: Unrated
These cookies are really great, but you have to be careful not to cook them for too long! Right after the 12 minutes have elapsed take them out of the oven. Also, if you frost them (which I highly advise) don't put the cookies straight on the wire rack because once you finish frosting all of them, they are stuck to the rack!