Chocolate Peppermint Patty Cookies! And they look so "Christmas-y"! This is a variation of the Chocolate Decadence Cookie.
For the crushed candy canes, just put them in a bag and smash away.
When you get the pieces small enough put them in a bowl to roll the filled cookies in.
So cute!
Chocolate Peppermint Patty Cookies-
Chocolate Decadence Cookies-
Makes about 40 cookies
Time 30 minutes, plus chilling time
10 oz. bittersweet chocolate, such as Guittard, chopped (I used Toll House Bittersweet Chips and they worked really well)
2 oz. unsweetened chocolate, chopped
1/4 cup unsalted butter, into chunks
3 large eggs, at room temperature
1 cup sugar
3/4 cup flour
3/4 tsp. baking powder
1/4 tsp. kosher salt
(3 cups powdered sugar)
(4 T. milk)
(3/4 tsp. peppermint extract)
(For this variation- Prepare Chocolate Decadence Cookies through step 1. Continue with step 2, using your palm to press dough balls into 1/4 inch thick rounds. Bake as directed and let cool. In a bowl, mix 3 cups powdered sugar, 4 Tbsp. milk, and 3/4 tsp. peppermint extract. Spread 1 heaping tsp. peppermint icing onto the flat side of 1 cookie. Top with flat side of a second cookie to form a sandwich, pressing together to squeeze filling to the edge. Roll edge of cookie in crushed and sifted candy canes. Makes 20.)
1. Put chocolates and butter in a medium metal bowl and set over a pan filled with 1 in. simmering water. Cook, stirring occasionally, until melted, then remove from heat and let cool slightly. Whisk in eggs and sugar, mixing until combined. Then whisk in flour, baking powder, and salt. Chill dough, covered, until firm, about 2 hours.
2. Let dough sit at room temperature 15 minutes. Meanwhile, preheat oven to 350 degrees and line 2 baking sheets with parchment paper. Scoop 1 tbsp. portions of dough, rolling each into a ball, and put onto sheets 1 inch apart. Bake cookies until they no longer look wet on top, about 8 minutes ( a few more minutes for me ). Let cool on baking sheets.
Makes about 40 cookies
Time 30 minutes, plus chilling time
10 oz. bittersweet chocolate, such as Guittard, chopped (I used Toll House Bittersweet Chips and they worked really well)
2 oz. unsweetened chocolate, chopped
1/4 cup unsalted butter, into chunks
3 large eggs, at room temperature
1 cup sugar
3/4 cup flour
3/4 tsp. baking powder
1/4 tsp. kosher salt
(3 cups powdered sugar)
(4 T. milk)
(3/4 tsp. peppermint extract)
(For this variation- Prepare Chocolate Decadence Cookies through step 1. Continue with step 2, using your palm to press dough balls into 1/4 inch thick rounds. Bake as directed and let cool. In a bowl, mix 3 cups powdered sugar, 4 Tbsp. milk, and 3/4 tsp. peppermint extract. Spread 1 heaping tsp. peppermint icing onto the flat side of 1 cookie. Top with flat side of a second cookie to form a sandwich, pressing together to squeeze filling to the edge. Roll edge of cookie in crushed and sifted candy canes. Makes 20.)
1. Put chocolates and butter in a medium metal bowl and set over a pan filled with 1 in. simmering water. Cook, stirring occasionally, until melted, then remove from heat and let cool slightly. Whisk in eggs and sugar, mixing until combined. Then whisk in flour, baking powder, and salt. Chill dough, covered, until firm, about 2 hours.
2. Let dough sit at room temperature 15 minutes. Meanwhile, preheat oven to 350 degrees and line 2 baking sheets with parchment paper. Scoop 1 tbsp. portions of dough, rolling each into a ball, and put onto sheets 1 inch apart. Bake cookies until they no longer look wet on top, about 8 minutes ( a few more minutes for me ). Let cool on baking sheets.
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