My only regret with these cookies is that I didn’t make a double batch! They were so easy and yummy! These cookies added such a festive look to my Christmas boxes. The recipe made exactly 28 perfect cookies for me as it stated in the magazine. Oh, and by the way, this comes from Rachael Ray’s “Every Day with Rachael Ray” magazine, December/January 2009 issue and NOT from her $9.99 Holiday book (which is the mistake I made). 🙂
Peppermint Chocolate Cookies
Peppermint layered on top of a round chocolate cookie.
Ingredients
- 1 1/2 stick (6 ounces) unsalted butter, softened
- 1 1/2 cups confectioners’ sugar
- 1 large egg
- 1 1/2 cups flour
- 1/2 cup unsweetened cocoa powder
- 1 pinch salt
- Two 3.5 -ounce bars dark chocolate , finely chopped
- 1/2 teaspoon vegetable oil
- 2/3 cup finely crushed peppermint candy canes or candies
Instructions
- Using an electric mixer, beat the butter until soft. With the mixer on low, gradually add the confectioners’ sugar until creamy, then beat in the egg. In a medium bowl, whisk together the flour, cocoa and salt; add to the mixer about one-third at a time, beating at low speed until smooth.
- Lay a 16-inch sheet of parchment paper on a work surface; turn out the dough onto the paper. Using your hands, shape the dough into a 12-inch-long cylinder; wrap tightly in the parchment and roll into a smooth, even log. Twist the ends to seal and refrigerate for 30 minutes; reshape the cylinder and refrigerate for 30 minutes more.
- Preheat the oven to 350°; line 2 cookie sheets with parchment paper. Unwrap the dough; using a sharp knife, slice into 1/3-inch-thick rounds. Place about 1 inch apart on the cookie sheets; bake until firm, 18 to 20 minutes. Let cool completely.
- In a bowl, combine two-thirds of the chopped chocolate with the oil; microwave for 30 seconds, then stir until smooth. (If needed, heat for additional 10-second intervals.) Stir in the remaining chopped chocolate until smooth.
- Using an offset spatula, spread a scant teaspoon of melted chocolate on top of each cookie. Sprinkle the peppermints on top and let stand until set, 2 to 3 hours.
- Source: Every Day with Rachael Ray, Dec/Jan 2009
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Wow beautiful and super delicious looking
Gorgeous!
Mmmm. These look SO GOOD, and your photo looks professional. I love chocolate with peppermint… so festive!
These look so pretty! I love chocolate and peppermint.
Those look yummy and I love the colors!
I was just looking at this recipe last night. Yours turned out wonderful!
Wow I made something really similar today–though mine was from Giada instead of Rachael Ray!
Your photo is amazing though and the cookies look delicious!
Wow, these cookies look amazing! Beautiful picture.
These look sooo beautiful – and yummy! I’m bookmarking them to make for my husband!
These look great. And I’d have to agree with you about Rachael–her magazine is so much better than her cookbooks.–weird.
Those pictures are awesome!! I love that combo of peppermint and chocolate, I would love these!!
These look SO good!!! I can’t wait to try them!
Yea, Nikki! Congrats on the Taste Spotting recognition! And, I can confirm to all readers that these cookies are as good as they look! I got them straight from Nikki herself!
Great photo! They look delicious and very festive 🙂
these sound absolutely delicious-and they look adorable! what a perfect holiday cookie-i love the peppermint pieces on top!
these look great!
I made these the other night. Everyone loved them. They’ll be posted in my blog soon.
these look so festive. are they soft cookies?
Very good looking cookies! If you need ideas for those leftover candy canes, check out our list of 10 recipes for leftover candy canes.
Hi Lan,
No, they are actually a little crispier rather than soft. But, they have a great chocolaty taste! I prefer softer cookies, but really love these!
Thanks, Hillary, for the neat list!