Reviews
Add Rating & Review
Back to Crushed Peppermint-Chocolate Cookies
All Reviews for Crushed Peppermint-Chocolate Cookies
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Makes about 3 dozen
chocolate-peppermint-cookies-mla102398-1215.jpg
Ingredients
Ingredient Checklist
1 1/2 cups all-purpose flour
1/2 cup unsweetened Dutch-process cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon coarse salt
4 ounces milk chocolate, chopped
1/2 cup (1 stick) unsalted butter
1 1/2 cups sugar
1 teaspoon pure vanilla extract
1/4 teaspoon pure peppermint extract
3 large eggs
45 round swirled peppermint candies, coarsely crushed
Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Makes about 3 dozen
chocolate-peppermint-cookies-mla102398-1215.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary
Yield: Makes about 3 dozen
Recipe Summary
Yield: Makes about 3 dozen
Yield: Makes about 3 dozen
Makes about 3 dozen
chocolate-peppermint-cookies-mla102398-1215.jpg
chocolate-peppermint-cookies-mla102398-1215.jpg
Ingredients
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened Dutch-process cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon coarse salt
- 4 ounces milk chocolate, chopped
- 1/2 cup (1 stick) unsalted butter
- 1 1/2 cups sugar
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon pure peppermint extract
- 3 large eggs
- 45 round swirled peppermint candies, coarsely crushed
Directions
Preheat oven to 325 degrees. Whisk together flour, cocoa powder, baking soda, and salt in a medium bowl; set aside. Melt chocolate and butter in a heatproof mixer bowl set over a pan of simmering water. Attach bowl to mixer fitted with the paddle attachment. Add sugar, both extracts, and eggs; mix on medium-low speed until combined. Reduce speed to low; mix in flour mixture. Stir in one-third of the candies. Refrigerate dough until firm, about 30 minutes (or wrap in plastic wrap, and refrigerate overnight).
Using a 1-inch ice cream scoop, form mounds of dough; dip tops into remaining candies to coat. Place cookies, candy sides up, on baking sheets lined with parchment paper, spacing 2 inches apart. Bake cookies, rotating sheets halfway through until just set, about 15 minutes. Let cool on sheets on wire racks. Store in an airtight container at room temperature up to 3 days.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Crushed Peppermint-Chocolate Cookies
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Crushed Peppermint-Chocolate Cookies
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
