Peppermint and Chocolate are a match made in cookie heaven in these Chocolate Peppermint Cookies. With a light sprinkling of candy canes on top, these would make a festive addition to your holiday cookie tray this year!
Ingredients
1 cup of butter, softened
1 cup of sugar
1/2 unsweetened cocoa powder, I used dutch processed
1 1/2 teaspoon baking powder
1/2 salt
1 teaspoon instant coffee granules
1 egg
1 teaspoon vanilla
2 1/2 cups all purpose flour
Chocolate Peppermint Coating
2- 12 ounce packages semi sweet chocolate
1/4 cup coconut oil
1/2 teaspoon peppermint extract
3 crushed candy canes or 1/3 cup crushed candy cane pieces
Instructions
Preheat oven to 375 degrees and line 2 cookie sheets with parchment paper or a Silpat
In a large bowl of a stand mixer, fitted with the paddle attachment, cream the butter and sugar until fluffy.
Add in the cocoa powder, baking powder, salt and instant coffee and mix until combined.
Beat in egg and vanilla followed. Add in flour, 1 cup at a time until well combined.
Divide the dough in half and shape each half into a 10 inch long roll.
Wrap each roll into wax paper and chill for 1 hour.
Cut each roll into 1/4 inch slices and place on cookie sheet 1 inch apart.
Bake for 6 to 8 minutes until the edges are firm and cool on wire rack.
Chocolate Peppermint Coating
In a double boiler set oven medium heat, melt chocolate and coconut oil together.
When melted, stir in peppermint extract
Dip each cookie into melted chocolate, tapping off the excess before placing back on parchment lined cookie sheets.
Sprinkle the tops with a few candy cane pieces and chill in refrigerator for 30 minutes until chocolate is set.
Notes
Slightly adapted from: http://www.bhg.com/recipe/chocolate-glazed-peppermint-cookies/You can easily bake half a batch by placing 1 of the rolls in the freezer until ready to use.
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Recipe by Strawberry Blondie Kitchen at https://www.strawberryblondiekitchen.com/chocolate-peppermint-cookies/