A Christmas cookie classic gets an equally classic flavor combo twist! All it takes is a little peppermint extract and a couple of crushed candies to create just enough minty flavor to pop in your mouth without overwhelming the chocolate. Two regular sized candy canes will yield what you need for this recipe.
Makes 24 – 30 cookies
- 2 ounces (57 grams) unsweetened chocolate, chopped
- 1/4 cup (54 grams) vegetable oil
- 1 cup (198 grams) granulated sugar
- 1 teaspoon peppermint extract
- 2 eggs (100 grams)
- 1 cup (130 grams) all-purpose flour
- 1 teaspoon baking powder
- Dash of salt
- 3 tablespoons crushed peppermint candies
- ½ cup (58 grams) confectioners’ sugar
Make the Cookies:
- Melt the chocolate over a double boiler or in the microwave using 20 second increments. Allow to cool slightly.
- In a mixing bowl, combine the melted chocolate, oil, sugar and peppermint extract and stir to combine. Add the eggs one at a time.
- In a small bowl, combine the flour, baking powder and salt before adding to the chocolate mixture.
- Add the peppermint candies, mix to combine and then cover in plastic wrap and refrigerate for at least 2 hours.
- Preheat the oven to 350˚F. Line half sheet pans with parchment paper and set aside.
- Using a cookie scoop or spoon, divide the dough and roll into balls with your hands.
- Roll each dough ball in a shallow bowl or plate filled with the confectioners’ sugar, coating all sides, before placing on the prepared sheets.
- Bake for about 10 minutes or until the edges are set. Remove from the sheet pans and cool completely on racks. Cookies can be wrapped and stored at room temperature for up to 3 days.