Chocolate-Peppermint Cookies – The Hit of the Christmas Cookie Box

I am always keeping in my the annual cookie box and what recipes would be great. I came across this one from Martha Stewart and thought it would be great. I did make a change and used candy canes rather than peppermint candies.

Chocolate Peppermint Cookies – Packing up the Box

This year I made 6 Batches of this cookie. It required:
6 Cups All-purpose Flour
3 Cups Dutch process cocoa powder
3 Teaspoons Baking Soda
3 Teaspoons Baking Powder
3 Teaspoons Salt
15 Ounces of Unsalted Butter
4 1/2 Cups of Sugar
6 Large Eggs
6 Large Egg Yolks
4 1/2 Teaspoons of Peppermint Extract
24 Candy Canes
10 Pounds of White Chocolate

This yields about 432 cookies. WOW!

Due to a vacation in the midst of the holiday baking season last year, I split the mixing and baking of this recipe up. Mixing and freezing one day and the baking and assembly later. Since there a bunch of steps to making this cookie recipe this was a great idea.

I’d love to gear from you. Enjoy!
For the chocolate cookie dough part:

I sifted the flour, coco powder, baking soda, baking powder, salt together and set it aside.

Chocolate Peppermint Cookies – Cookie Dough Ingredients

Next, in a mixer,  I creamed the butter and sugar together for a minute or so, then added the eggs and egg yolk to the mixture and mixed until it was combined, then I added the peppermint oil.

Chocolate Peppermint Cookies – Creamed Butter and Sugar with Eggs

Then I started to add the flour/cocoa mixture on low until everything was just combined. Then I finished off with a spatula until everything was combined thoroughly.

Chocolate Peppermint Cookies – Adding Chocolate & Flour

After the mixing I split the mixture up into smaller squares (12 in all) and wrapped them in plastic wrap flattened. I then placed the discs on a cookie sheet and froze them.

Chocolate Peppermint Cookies – Wrapped and ready for the Freezer

Then I was very fortunate to go on a great cruise!

Aboard the Silver Spirit

After I returned the real work for this recipe started…..

After thawing for a couple of days in the Fridge each square was rolled out to about 1/8″ and used a 2″ circle cutter to stamp out the cookies.

Placing cookies on a lined cookie sheet an inch apart and baking at 325 for 12 minutes. A great smell enters the kitchen of cocoa and peppermint.

Chocolate Peppermint Cookies – The Baked Cookies

Re-roll the scraps to create more cookies.

The cookies are then cooled on a rack.

In a zipper bag place 12 unwrapped candy canes and crush evenly and reserve for later.

Chocolate Peppermint Cookies – Candy Canes For Crushing

Using  a serrated knife, chop the white chocolate into small pieces. Place the pieces in a double boiler, or a heat proof bowl over a pan of simmering water, and melt chocolate until there are still some lumps left. Remove the chocolate form the heat and continue to stir until smooth.

Chocolate Peppermint Cookies – Melting the White Chocolate

Take each chocolate cookie and dip into the white chocolate and remove with a fork. Gently scrape the bottom of the fork on the side of the chocolate bowl. Place the chocolate coated cookie on a parchment lined cookie sheet. Continue with coating cookies until the cookie sheet is full. When the sheet is full, sprinkle a few pieces of crushed candy cane on each cookie.

Chocolate Peppermint Cookies – Coated Cookies

Place the cookie sheet in the fridge or freezer until the chocolate is set.

To store, put parchment or wax paper between layers of the cookies and keep in a cool place.

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