I have so much baking to do over the next few days. I have to get my Holiday cookies out to friends and neighbors and guess what, I only have one type of dough in the freezer right now and it’s these Chocolate Peppermint Cookies. Much of this weekend is going to be devoted to baking…even though I haven’t finished my Christmas shopping yet. Woops. I’m kind of behind, jut a little. I’ve been off school for almost two weeks now, but last week was spent with 14 hour days helping shoot a movie on the Toronto Island, so as you can imagine, barely any baking, or shopping got done.
The Holidays are just a really busy time, I planned on getting so many recipes and photos done, but I’ve found myself seriously falling behind. But that’s OK. There are friends to see, shopping to do, movies to watch, books to read, the list goes on and on.
And then there’s this little thing called writer’s block. Perhaps it’s more of a mental burnout after an absolutely exhausting semester at school. Maybe it’s frustration with things and people that I can’t change. Maybe it’s a last minute rush to meet my goals for 2012, but whatever it is, inspiration, stories…words are not easy to come by.
These Chocolate Peppermint Cookies are kind of like the amazing thin mint girl guide cookies, except they’re not quite as crunchy. I’ve always loved the combination of chocolate and mint or chocolate and peppermint so those two in a cookie form is just divine. What I love about these cookies is that they’re not too sweet but you get a nice sweetness from the white chocolate on top.
Chocolate Peppermint Cookies (makes about 4 dozen)
1 cup all purpose flour
1/2 cup unsweetened cocoa powder
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
6 tbsp unsalted butter
2/3 cup sugar
1 tsp vanilla extract
1 cup white chocolate chips, melted for drizzling
Crushed candy canes, optional
Begin by sifting together the flour, cocoa powder, baking powder, baking soda and salt.
In the bowl of a stand mixer fitted with the paddle attachment, cream butter and sugar on medium speed until light and fluffy, about 3 minutes. Add eggs and vanilla, one at a time, beating well after each addition.
Next, slowly beat in the dry ingredients.
Shape dough into two disks and cover in plastic wrap. Freeze for one hour.
Preheat oven to 325 and line two baking sheets with parchment paper.
Roll out dough to 1/8 of an inch thick on a well floured surface. Using a small, round cookie cutter (I couldn’t find mine, so I used a shot glass!) cut the dough into round cookies. Place on the baking sheet.
Bake for 9-11 minutes, cookies should feel dry to the touch.
Allow them to cook before drizzling with melted chocolate. I found using a squeeze bottle, like the ones made by Wilton worked really well for decorating these cookies. If you are sprinkling with crushed candy canes, be sure to sprinkle before the chocolate has dried!
Hope your Christmas preparations are going well, these cookies will be perfect for Santa.