I hope you had a very merry Christmas! I know I did. It’s been a while since I was able to spend so much time with my family, and I have to say, I’m so grateful to see them for the holidays. I spent the last five of my Christmas (every year since high school) working at Macy’s, which is probably the least pleasant place to be during Christmas, so I can’t even explain how wonderful it is to be home for the holidays with my parents, my sister, my nieces and my cat. Plus, I got a little spoiled this year, so I’m looking forward to playing with my new KitchenAid attachments and new sewing supplies now that I’m back home.
I know it’s after Christmas, but as far as I’m concerned, it’s not over until December is, so I just had to squeeze in a little more peppermint. As I’ve said before, peppermint and chocolate are my all-star combination. I’ll never get enough of it, so it’s goes without saying that I absolutely loved these chocolate peppermint cookies. Not to toot my own horn or anything, but everyone else loved them too, so I’m not even that bias. These chocolate peppermint cookies are made with a dash of peppermint extract and crushed peppermint candy for a very holiday tasting cookie.
Ingredients (for about 14 cookies):
- 1/2 cup butter, soft
- 3/4 cup granulated sugar
- 1 egg
- 1 tsp vanilla extract
- 1/4 tsp peppermint extract
- 1/3 cup baking cocoa
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup flour
- 1/3 cup crushed peppermint candy
First, mix together the dry ingredients (flour, baking soda, salt, baking cocoa) in one bowl. In a separate bowl, beat together the softened butter and sugar. Then beat in the egg, vanilla and peppermint extract. Slowly add in the dry ingredients, mixing as you go until it is well combined. Set aside while you crush the peppermint candy. Unwrap the individual peppermints and move them to a ziplock bag. You can also use a food processor for this, but mine isn’t strong enough to crush candy. Using a rolling pin or other hard object, crush the peppermint candy into fine pieces and mix it into the cookie dough. Then place the dough in the fridge for 20-30 minutes.
After the dough has chilled, place one-inch balls on a cookie sheet and bake on 350 degrees for about 8-11 minutes until the edges begin to firm. Because the cookies are chocolate, you won’t be able to see them browning, but the edges will harden slightly, showing that the cookies are ready. Take them out and let them cool on a cooling rack before removing from the sheet. Eat them while they’re warm with a cold glass of milk, and you’ll think you’ve gone to holiday heaven!
Sadly, this will be my last Christmas-related post this year, but it means there’s a whole new year coming later this week. I have no idea what we’re doing for New Years, but there’s a lot to look forward to in the coming year. Enjoy!