Peppermint Chocolate Cookies

So it’s getting close to Christmas and so I have been planning what I will be baking in the upcoming season. I’ve been trying to gather together the classic cookie recipes that I remember having at Christmas. While I have been looking at my family classics, I always have my eyes on new recipes. I suppose it is a little early for this cookie, but I’ve been waiting to make these for almost a year. What are your favorite Christmas cookies? What ones are traditional in your family?

Chocolate and peppermint is a classic holiday combination. I made some chocolate mint cookies just a while ago, but these are quite different. They start with a refrigerator cookie that is slice and bake. This type of cookie is perfect for the busy holiday season since it only takes a couple minutes to make the dough. Stick it in the refrigerator to chill for a bit while you can go and do something else that needs to be done. (There’s always something that needs to be done!) Slice, bake, wait a bit to cool, and top with chocolate.

I doubled the cookie recipe, but didn’t double the chocolate topping and I had plenty of chocolate to top all of the cookies. It’s pretty messy to crush up candy canes, so I used some peppermint snow that I had purchased at Williams Sonoma. I’m an easy target for some of the special baking items that you can find this time of year! It looked so good in the package and it didn’t get all powdery like it does when you crush candy canes yourself. I cut some cookies thicker than others, and I think I like the thin ones best. I really liked this recipe, and I loved how easy it came together. I think I’ll add this to the Christmas cookie list of favorites.

1-1/2 sticks butter, softened
1-1/2 cups powdered sugar
1 egg
1-1/2 cups flour
1/2 cup cocoa powder
1 pinch salt
7 ounces dark chocolate, finely chopped
1/2 teaspoon vegetable oil
2/3 cup finely crushed peppermint candy canes or candies

Using an electric mixer beat the butter until soft. With the mixer on low, gradually add the powdered sugar until creamy, then beat in the egg. In a separate bowl, whisk together the flour, cocoa and salt; add to the mixer about one-third at a time, beating at low speed until smooth.

Shape the dough into 12-inch-long cylinder. Wrap tightly in parchment or waxed paper and roll into a smooth, even log. Twist the ends to seal and refrigerate for 30 minutes; reshape the cylinder and refrigerate for 30 minutes more.

Preheat the oven to 350°; line cookie sheets with silicone baking mats. Unwrap the dough; using a sharp knife, slice into 1/3-inch-thick rounds. Place about 1 inch apart on the cookie sheets; bake until firm, 18 to 20 minutes. Let cool completely.

In a bowl, combine two-thirds of the chopped chocolate with the oil; microwave for 30 seconds, then stir until smooth. (If needed, heat for additional 10-second intervals.) Stir in the remaining chopped chocolate until smooth. Spread a scant teaspoon of melted chocolate on top of each cookie. Sprinkle the peppermints on top and let stand until set, 2 to 3 hours.

Recipe from Pennies on a Platter, who got the recipe from Rachael Ray’s Magazine