Chocolate peppermint cookies are spread with fluffy peppermint icing, sprinkled with crushed peppermints, and drizzled with tempered chocolate for delightful festive treat.
For the Chocolate Cookies
- 1/3 cup 60% cacao chocolate chips, melted and cooled
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon fine salt
- 1 large egg
- 1 1/4 cups all-purpose flour
- A dot of butter (for flattening cookies)
- 1/3 cup granulated sugar (for flattening cookies)
For the Peppermint Buttercream
- 4 tablespoons unsalted butter, softened
- 2 1/2 cups powdered sugar
- 1/2 teaspoon peppermint extract
- 2–3 tablespoons whole milk
- A few drops of red food coloring
For the Decoration
- 12 round peppermint candies or 4 regular-sized candy canes, crushed
- 1/3 cup 60% cacao chocolate chips
- 2 teaspoons lard (optional)
Making the Chocolate Cookies (45 minutes + 30 minutes baking time)
- Preheat the oven to 375 F. Line two 11×17″ cookie sheets with parchment paper.
- In the bowl of a stand mixer, beat the butter until fluffy. Beat in the sugar, vanilla, and salt, scraping down the sides for an even mix.
- Pour in the egg and 2 tablespoons of the flour and beat well. Add the remaining flour and mix on a lower speed until well combined.
- Drop the mixture by rounded teaspoonfuls onto the prepared cookie sheets, spacing each cookie two inches apart.
- Butter the base of a flat-bottomed glass and dip it into the 1/3 cup of granulated sugar. Flatten the balls of dough with the glass, dipping it into the sugar after each cookie.
- Bake each tray individually at 375 F for 6-8 minutes, until each cookie is set. Let them cool on the tray for 1 minute, then move them to a wire rack until completely cool.
Making the Peppermint Buttercream (15 minutes)
- While the cookies are cooling, beat the butter in the bowl of a stand mixer until fluffy. Sift in the powdered sugar and mix until well combined, scraping down the sides and base of the bowl for an even mix.
- Add the peppermint extract and 1 tablespoon of milk and mix until combined. Gradually add more milk until the icing is a spreadable consistency.
- Beat in the red food coloring a drop at a time until the desired shade is reached. Beat the icing on medium-high speed until fluffy.
- Cover the icing with plastic wrap and set aside until needed.
Icing the Cookies (1 hour)
- Put the peppermint candies or candy canes in an old freezer bag and crush with a rolling pin until they are the desired size.
- Spread a good layer of icing on each cookie, making sure to leave some cookie showing around the edges. Sprinkle the crushed peppermint over each one.
Tempering the Chocolate (20 minutes + 30 minutes setting time)
- To temper the chocolate, stir the chocolate chips over a double boiler until the chocolate reaches a temperature of 113 F. Immediately remove the chocolate from the heat, set on a cool countertop, and let the chocolate cool to 89 F, stirring occasionally.
- Once the chocolate has cooled, spoon it into the corner of a sandwich bag, twist the top, and snip off the corner to create a little piping bag.
- Drizzle the chocolate in a random pattern over each cookie, then let the chocolate set for about 30 minutes. Serve.
- The cookies can be frozen even after they’re decorated.
- Use an accurate thermometer when tempering the chocolate. If you’d rather not temper the chocolate, just add the lard when melting the chocolate chips and skip the cooling time.
- Be careful not to store these cookies with other Christmas cookies, as the peppermint flavor will be absorbed by the other cookies.