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Sunday, December 21, 2014

Chocolate Peppermint Cookies

I get the exhilarating feeling of a cool wind rushing by my face as I ski down the snowy slopes of the Swiss Alps on a cold, winter morning.

Remember those ads from York Peppermint Patties? Well, that is the exact feeling you get when you bite into one of these Chocolate Peppermint cookies, a cool, minty flavor paired with a chocolate cookie....Mmmmm!

My first intention when making these was to add peppermint extract to the white chocolate and cover with the crushed peppermint candies. But after taking a bite of the first cookie, I realized I didn't need to add the peppermint extract. I was surprised, and pleased, with how much flavor the crushed peppermint candies brought to the cookie. It was a win-win {smile}.

See, there is an advantage to having a food blog as you get to taste test the food before the recipe goes to print!

Chocolate Peppermint Cookies

Makes 4 dozen cookies


1 and ¼ cup (2 and ½ sticks) unsalted butter, room temperature

2 cups granulated sugar

2 large eggs

1 Tablespoon vanilla extract (that's not a typo)

½ cup cocoa powder

¼ cup Dark cocoa powder

2 cups all-purpose flour

1 teaspoon baking soda

1 Tablespoon corn starch

¼ teaspoon sea salt


In a medium bowl, add both cocoa powders, flour, baking soda, corn starch, and salt. Set aside.

In a large mixing bowl, blend together butter and sugar until creamy.

Add eggs and vanilla to butter mix.

Slowly add dry ingredients to butter & sugar mix until all ingredients are mixed completely.

Place 2 sheets of waxed paper on the counter.

Place 1/2 of cookie dough onto one sheet of wax paper and gently roll the dough with your hands into a long roll, like a tootsie roll shape, about 2 inches high and 12 inches long. Or you can make the cookies as large or small as you like here. Once you get your shape, roll up into the wax paper and refrigerate for at least 3 hours, or you can freeze to make at a later date.

Repeat with other 1/2 dough mix.

Preheat oven to 350F degrees.

Remove cookie roll from refrigerator, unroll wax paper, cut into 1/4 to 1/2 inch slices and place on parchment paper about 3 inches apart, as cookies will spread.

Bake for 10-12 minutes.

Remove cookie sheet from oven and let sit for 3-5 minutes before placing on a wire rack to let cool completely before dipping in white chocolate.

Ingredients for dipping

2 cup white chocolate chips

1 Tablespoon shortening (helps thin the white chocolate so it doesn't go on so thick)

1 cup crushed peppermint candy like in the photo below. (I used my Ninja blender for making these and it worked great, not even sticking inside the blender).

Directions for making white chocolate dip and decorating cookies

Pour chips and shortening into a microwave proof bowl. Place in a microwave on defrost or low temperature to melt chips.

Stir every 15-30 seconds until chips are melted. Just remember they will maintain their shape until stirred and you do not want to burn them.

Once your white chocolate is completely melted, dip cookie in white chocolate. You can be the judge here of how much you want covered in white chocolate, play around and see what you like best.

After you dip cookies, spoon crushed peppermint candies over the white chocolate and place on wax paper to cool.

After cookies have cooled off and dried, store in an airtight container for up to 1 week.

If you live in a hot climate, store in refrigerator so the white chocolate does not melt.

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