Forgive me for reposting this recipe, which we featured last year, but they are my #1 requested holiday cookies. One look and taste you’ll know why:
These beautiful chocolate peppermint cookies are my new ‘annual’ Christmas cookies. I tend to give homemade cookies and cakes to everyone – neighbors, the mailman, my doctor offices, my UPS and FedEx deliverymen, etc. They are going to be delighted with this year’s choice!
I saw these cookies in the December 2011 issue of the Rachael Ray magazine and I only tweaked them a tad by adding a top layer of chocolate ganache because, well…what’s not better with more chocolate:)? However, if you would like to save yourself this step they are still scrumptious without it (the cookie on the far left doesn’t have the added chocolate topping).
Chocolate York Peppermint Patty Cookies, 24 cookies
- 1 1/2 cups flour
- 1/2 cup unsweetened cocoa powder
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar
- 1 tsp. salt
- 1/2 tsp. baking soda
- 1 1/2 sticks (6 oz.) unsalted butter, slightly softened
- 1 egg
- 24 miniature (about 1 1/2-inch) peppermint patties, such as York, unwrapped and chilled
- chocolate ganache frosting* (optional)
- 6 oz. white chocolate (not chips), chopped
- Peppermint candy canes or candies, crushed or finely chopped
- Using an electric mixer, beat the flour, cocoa powder, both sugars, salt and baking soda on low speed. Beat in the butter, then the egg. Turn out the dough onto a large piece of plastic wrap and flatten into a disk; seal. Refrigerate until firm, about 1 hour.
- Preheat the oven to 350°. Line 2 large cookie sheets with parchment. Working with 1 tbsp. of dough at a time, use your fingers to evenly encase each peppermint patty with dough. Place on the prepared pans and smooth the dough with your fingers. Bake, switching the pans halfway through, until just firm to the touch, about 15 minutes. Remove the pans from the oven and let cool slightly. Transfer the cookies on the parchment to a rack to cool completely.
- If using ganache (see recipe below): using a spoon or frosting spatula, put enough ganache on each cookie so that when spread, the cookie is mostly covered. Then proceed with step 4.
- Meanwhile, in a double boiler or small, heatproof bowl set over a small saucepan of simmering water, melt half of the white chocolate, stirring until melted. Remove from the heat and stir in the remaining white chocolate until smooth. Using a large spoon, drizzle the white chocolate over the cookies. Sprinkle immediately with the crushed peppermint candies. Let set completely before serving or storing.
- 3/4 cup heavy whipping cream
- 8 oz. chocolate (chocolate chips, etc.)
Pour whipping cream in a small sauce pan, bring to a simmer. Turn off heat and add chocolate. Shake pan to cover chocolate. Let sit 5 minutes and then whisk until completely blended. Proceed with step 3.