• Samantha Dawn

Chocolate Peppermint Cookies



This recipe looked like my nicest cookie, but every time I make a double chocolate cookie, it always hardens. These are wonderful warmed up, but I'm not sure the cookie recipe is the actual best, I've included it below, but I wanted to come clean, if you have a good double chocolate cookie, add some peppermint and if will do as the cookie portion. They are so beautiful, and visually I had to include them on the blog.

I found this recipe on Pinterest and it led me to Sally's Baking Addiction.com. I tried another recipe from her the day I made seven different cookies and was incredibly disappointed, so I was fearful this one wouldn't work out. It did! However, it was one of those moments where I was like "Please work, please work, omg, it worked". It made about 26 cookies.

 

Ingredients: - 1/2 cup of butter, softened

- 1/2 cup of sugar

- 1/2 cup brown sugar

- 1 large egg

- 1 teaspoon of vanilla extract

- 1 teaspoon of peppermint extract

- 1 cup of flour

- 1/2 cup + 2 tablespoons of cocoa powder (unsweetened)

- 1 teaspoon of baking soda

- 1 tablespoon of instant coffee granules (brings out the chocolate taste)

- 1/8 teaspoon of salt

- 1 cup of semi-sweet chocolate chips

- 3 white chocolate bars

- Crushed candy cane (you can get this at Bulk Barn if you're not in the mood to crush candy canes)

Equipment: - Hand Mixer

- Two Bowls

- 2-3 cookie sheets

- Double boiler/ Bain Marie, basically you need a pot of boiling water and a metal bowl to place on top

Instructions: 1) In a large bowl, beat the butter until smooth and creamy. Add both sugars and beat until smooth. Beat in egg, vanilla and peppermint. Scrape down the sides as needed.

2) In a medium bowl, whisk together flour, cocoa powder, baking soda, coffee granules, and salt. Mix in with wet ingredients. The dough will be very thick, so I added in the chocolate chips with a spoon and then mixing it. Cover with cling wrap and chill for three hours or overnight.

3) Remove dough from fridge and let it sit at room temperature. Preheat the oven at 350F. Scoop tablespoon sizes of dough on the cookie sheets and cook until the edges have hardened, about 8-9 minutes. Let these cool on the cookie sheet.

4) Boil a pot of water and add a metal bowl on top. Add the white chocolate into the metal bowl and let it melt.

5) There are two ways to dip the cookies. One: pour the melted chocolate into a cup and dip half of the cookies. Two: take the cookie and dip the top in the melted chocolate. I chose the first option.

6) Sprinkle crushed candy cane on top of the white chocolate. Let these cookies dry overnight on the cookie sheets and in the morning place them in the fridge to fully harden. Then enjoy!

 

Thanks for reading,

Samantha


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