Chocolate-Peppermint Cookies

© Provided by Martha Stewart

From: Martha Stewart

No need to wait for the girls in green to sell you a box of cookies. Indulge in this version of the minty classic, with a holiday-inspired topping of crushed red-and-white candies.



Yield: Makes 6 dozen

Ingredients

• 1 cup all-purpose flour, plus more for surface

• 1/2 cup unsweetened Dutch-process cocoa powder

• 1/2 teaspoon baking soda

• 1/2 teaspoon baking powder

• 1/2 teaspoon salt

• 2 1/2 ounces (5 tablespoons) unsalted butter, softened

• 3/4 cup sugar

• 1 large egg

• 1 large egg yolk

• 3/4 teaspoon pure peppermint extract

• 8 large candy canes or 30 peppermint candies, crushed

• 2 pounds white chocolate, coarsely chopped

Read More: Baked Gruyère in Pastry with Rosemary and Garlic

Directions

Step 1

Preheat oven to 325 degrees. Sift flour, cocoa powder, baking soda, baking powder, and salt into a bowl. Beat butter and sugar with a mixer on medium-high speed for 1 minute. Reduce speed to medium-low, and add egg, then yolk, beating well after each addition. Beat in peppermint extract. Slowly add flour mixture, and beat until just incorporated. Shape dough into 2 disks, wrap each in plastic, and refrigerate until firm, at least 1 hour (or up to 2 days).

Step 2

Roll out 1 disk of dough on a lightly floured surface to 1/8-inch thickness. Freeze until firm, about 15 minutes. Using a 2-inch round cutter, cut out circles, and place 1 inch apart on parchment-lined baking sheets. Roll and cut scraps once. Freeze cookies until firm, about 15 minutes. Repeat with remaining disk.

Step 3

Bake until cookies are dry to the touch, about 12 minutes. Transfer parchment, with cookies, to wire racks, and let cool.

Step 4

Sift crushed candy, and separate larger pieces from dust, reserving both. Melt chocolate in a heatproof bowl set over a pot of gently simmering water. Remove from heat. Dunk cookies into melted chocolate. Using a fork, turn to coat, let excess drip off, and gently scrape bottom against edge of bowl. Place on parchment-lined baking sheets, and sprinkle 1/4 teaspoon of either candy pieces or dust on top. Repeat, sprinkling half the cookies with pieces and the rest with dust. Refrigerate until set, up to 3 hours. Decorated cookies are best served the same day.

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