Twelve Days of Christmas Cookies: Chocolate Peppermint Cookies

Preheat your ovens! For the first day of our 12-day dive into the Taste Holiday Cookie Contest archive, we salute the ever-appealing flavors of chocolate and peppermint.

December 3, 2015 at 2:53PM
(The Minnesota Star Tribune)
(The Minnesota Star Tribune)

Why you should bake: Because the tender, chocolaty cookie is a simple-pleasures treat, and it's made even better with the buttery, peppermint-laced icing and the crunch of the peppermint garnish. Also, their festive appearance definitely stands out on a crowded cookie tray.

Degree of difficulty: A beginner's cookie, and fun to prepare with kids, especially the icing and pressing-into-the-candy stages.

What we didn't tell you: Play around with the peppermint candies to determine the level of crush-i-ness that you prefer. Some like big chunks of hard candy, others favor a near-powdered form.

Fun fact: Baker Karen Evans began making this one -- a variation on a recipe she encountered in the pages of the Cincinnati Enquirer -- about 20 years ago. It quickly became her family's "all-time favorite." Here's a gauge of Evans' affection for this recipe: When the family relocated to Morocco, she asked visiting friends to be sure to pack candy canes in their suitcases because the sweets weren't available locally.

Note: To coincide with our 13th-annual Taste Holiday Cookie Contest, we're revisiting some favorites from past competitions. Find our easy-to-navigate archive here.

(The Minnesota Star Tribune)

CHOCOLATE PEPPERMINT COOKIES
Makes about 2 dozen cookies.
Note: From 2014 finalist Karen Evans of Minneapolis.
For cookies:
1 1/2 c. flour
1/2 c. unsweetened cocoa powder
1/4 tsp. salt
1/4 tsp. baking powder
1/4 tsp. baking soda
1/2 c. (1 stick) unsalted butter, at room temperature
1 c. granulated sugar
1 egg
1 1/2 tsp. vanilla extract
For topping:
3 tbsp. butter, at room temperature
2 c. powdered sugar
1 tsp. peppermint extract
1 to 3 tbsp. milk (or heavy cream)
1/3 c. crushed hard peppermint candies (such as candy canes)

Directions
To prepare cookies: Preheat oven to 350 degrees and line baking sheets with parchment paper.
In a medium bowl, whisk together flour, cocoa, salt, baking powder and baking soda, and reserve.
In a bowl of an electric mixer on medium-high speed, beat 1/2 cup butter until creamy, about 1 minute. Add granulated sugar and beat until light and fluffy, about 2 minutes. Add egg and vanilla extract, and beat until thoroughly combined. Reduce speed to low, add flour mixture and mix until just incorporated.
Roll dough into 1-inch balls. Place dough 2 inches apart on prepared baking sheets, flattening dough slightly. Bake until cookies are set and dry-looking, about 10 minutes. Remove from oven and cool 2 minutes before transferring cookies to a wire rack to cool completely.

To prepare topping: In a bowl of an electric mixer on medium speed, combine 3 tablespoons butter and powdered sugar, and beat until creamy. Add peppermint extract and enough milk (or cream), 1 tablespoon at a time, and mix until smooth.
Spread icing across the top of each cookie, then press iced cookies into crushed peppermint candies.

about the writer

about the writer

Rick Nelson

Reporter

Rick Nelson joined the staff of the Star Tribune in 1998. He is a Twin Cities native, a University of Minnesota graduate and a James Beard Award winner. 

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