Chocolate Peppermint Cookies
User Reviews
5
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Prep Time
15 mins
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Cook Time
20 mins
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Additional Time
1 hr
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Total Time
1 hr 35 mins
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Servings
36 cookies
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Calories
167 kcal
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Course
Dessert, Baked Goods
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Cuisine
American
Chocolate Peppermint Cookies
Description
This recipe starts with creaming butter and sugar until light and fluffy before adding egg yolks and peppermint extract for flavor. Flour and salt are incorporated gradually to form a dough that must be chilled to firm up for slicing. Slices of dough are baked until the edges just begin to brown, yielding cookies that are tender yet hold their shape. Dark chocolate melting wafers add rich chocolate bits, while crushed peppermint candies contribute a crunchy, minty texture.
The cookies can be stored in an airtight container and best enjoyed within five days. The dough and baked cookies freeze well, making them convenient for preparing in advance. Chocolate chips can substitute wafers if mixed with shortening or coconut oil during melting to ensure proper texture. Proper chilling of the dough is crucial to achieve the right consistency and maintain cookie shape when baking.
Ingredients
- 1 cup butter room temperature, unsalted
- 1 cup granulated sugar
- 3 large egg room temperature, yolk
- 1 teaspoon peppermint extract
- 3 cups all-purpose flour
- ½ teaspoon salt
- 2 cups dark chocolate melting wafers
- ¼ cup peppermint candies crushed
Instructions
- Cream butter and sugar in a stand mixer for 3 to 4 minutes until light and fluffy, scraping down the sides as needed. Ensure you allow the full 3-4 minutes, this step is very important.
- Add the egg yolks and peppermint extract and mix for 30 seconds.
- Stir in the flour a little bit at a time mixing until combined. If the dough doesn't hold together, it needs to be mixed a little bit longer.
- Divide the dough in half and shape it into two logs, about 2" in diameter. Roll each log in parchment paper and chill for at least 1 hour (or up to 48 hours).
- Remove from the refrigerator and preheat the oven to 375°F and line a baking sheet with parchment paper.
- Unwrap the dough and slice into ½" thick slices. Place the doug on parchment lined pans about 1" apart.
- Bake for 10 to 12 minutes, just until the edges start to lightly brown. Cool completely on a wire rack.
- Melt the chocolate wafers in a bowl in the microwave on 30-second intervals stirring between each addition until fully melted.
- Dip half of each cookie in the chocolate and place on parchment or wax paper to set.
- Sprinkle the chocolate with crushed peppermint candy before the chocolate hardens.
Notes
- Chill dough at least 1 hour and up to 48 hours to ensure proper texture for slicing and baking.
- You may substitute chocolate chips for melting wafers by adding 2 teaspoons of shortening or coconut oil when melting.
- Unbaked dough can be frozen for up to 3 months; thaw in the refrigerator or briefly on the counter before baking.
- Store baked cookies in an airtight container and consume within 5 days for best quality.
- Baked or decorated cookies can be frozen for up to 3 months in airtight freezer bags with excess air removed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 36cookies
Amount Per Serving
Calories 167 kcal
% Daily Value*
| Calories | 167 | 8% |
| Carbohydrates | 23g | 8% |
| Protein | 2g | 4% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 29mg | 10% |
| Sodium | 125mg | 5% |
| Potassium | 42mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 10g | 20% |
| Vitamin A | 180IU | 4% |
| Calcium | 9mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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