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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