Chocolate Peppermint Cookies Recipe

How to Make Chocolate Peppermint Cookies

1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
2. In a medium bowl, whisk together 2 1/2 cups all-purpose flour, ¾ cup unsweetened cocoa powder, 1 teaspoon baking soda, 1 teaspoon baking powder, and ½ teaspoon salt.
3. In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 ¾ cups granulated sugar using a mixer on medium-high speed for 1 minute until light and fluffy.
4. Reduce speed to medium-low. Add 2 large eggs one at a time, then 1 large egg yolk, beating well after each addition.
5. Stir in 1 teaspoon peppermint extract.
6. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
7. Divide the dough in half, shape each half into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour, or until firm.
8. On a lightly floured surface, roll out one disk of dough to ⅛ inch thickness.
9. Freeze the rolled-out dough for 15 minutes to firm it up.
10. Using a 2-inch round cookie cutter, cut out cookies and place them 1 inch apart on the prepared baking sheets.
11. Gather the scraps, roll them out again, and cut out more cookies. Repeat with the remaining dough disk.
12. Freeze the cut cookies for another 15 minutes.
13. Bake for 12-14 minutes, or until the edges are set and the centers are slightly soft. Let the cookies cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.
14. While the cookies cool, crush 1 cup of candy canes. Sift the crushed candy, separating the larger pieces from the fine dust. Set aside.
15. Melt 6 ounces of semi-sweet chocolate chips in a heatproof bowl set over a pot of simmering water (double boiler). Stir until smooth.
16. Remove from heat. Dip each cooled cookie into the melted chocolate, turning to coat. Let the excess drip off, and gently scrape the bottom against the edge of the bowl to remove excess chocolate.
17. Place the dipped cookies on parchment-lined baking sheets.
18. Sprinkle half of the cookies with the crushed candy cane pieces and half with the candy cane dust.
19. Refrigerate for at least 30 minutes to allow the chocolate to set.
20. Serve and enjoy! Best served the same day.