Chocolate Peppermint Cookies

At work I typically try to avoid the lunch room. It isn’t a cozy room since it seems more like an ice box than a break room, and it is usually full of co-workers. Nothing against my co-workers, but sometimes it is nice to head out for a mid-day break that consists of some fresh air and no one else.


Due to a recent staffing shortage I am no longer guaranteed a 30 minute lunch. I find myself heating up something frozen more often than not lately and eating it as fast as I can so I can return to my desk. I didn’t get to leave the office once last week, but luckily came across a conversation regarding something in the Pioneer Press. A yummy cookie recipe just in time for Christmas!!!

I seemed to have mastered Chocolate Chip Cookies. I could probably make them in my sleep, and I often experiment with different types of chips just to mix it up a bit. However, this recipe was different. I would be baking with two things I have never baked with before: Peppermint Extract and Cocoa! And if there is one thing I learned today, I learned that those two things together in a kitchen smell like absolute HEAVEN!

Behold, my attempt at making Chocolate Peppermint Cookies.
Chocolate Peppermint Cookies
(Makes 32 YUMMY Cookies)
Peppermint Cookie
1/2 cup butter
1 cup flour
1 teaspoon vanilla extract
2 teaspoons peppermint extract
Chocolate Cookie

2 cups flour

1/2 cup cocoa
1/2 teaspoon baking soda
3/4 cup butter
1/2 cup granulated sugar
1/2 cup brown sugar

1 egg
1 tablespoon milk
1 teaspoon vanilla extract
2 teaspoons peppermint extract
Fudge Frosting

2 tablespoons butter
1/4 cup cocoa
1 teaspoon vanilla extract

1 teaspoon peppermint extract
1 cup powdered sugar

Crushed peppermint candies

Prep:
Preheat oven to 350 degrees. Cover cookie sheets with parchment paper.

To Make The Peppermint Cookie:
Mix ingredients together in large bowl using a mixer with paddle. Divide dough in half. Divide each half into fourths. Divide each fourth into fourths again. You should have 32 balls. Set them aside.
Wash large bowl.
To Make The Chocolate Cookie:
In a medium size bowl mix together the flour, baking soda and cocoa. (The cocoa smells so good!) Add butter, sugar (I use all natural cane sugar instead of granulated), and brown sugar to large mixing bowl. Beat until smooth. Add in egg, vanilla and peppermint extract, and milk. Gradually mix in the flour mixture. Add slowly to avoid and don’t over mix. Divide the dough as you did with the peppermint cookie dough. You should have 32 balls. (I had to do this twice. Math was never a strength of mine.)
To Shape The Cookies:
Flatten one chocolate cookie.

Put a peppermint cookie ball on top.

Form the chocolate cookie around the peppermint cookie ball.
Make cookie into ball.
You can choose to flatten the cookies out by using the bottom of a glass or leave them as is. I baked my first 16 without flattening them. I forgot to finish reading the instructions. The second set I flattened. Both turned out just fine. The cookies should be baked for 10-15 minutes.

To Make The Frosting:
Melt butter in small sauce pan over low heat. Stir in vanilla and peppermint extract, as well as the cocoa. Add one cup of powdered sugar or enough to make the desired consistency. If it gets too thick add milk to make it more spreadable.
(I had a lot of issue with this. I ended up only added about 1/4 of a cup t0 1/2 cup of the powdered sugar because it was SUPER thick. There was no way I could spread it like normal frosting.)

After frosting the cookies sprinkle crushed peppermint candies on top. I could not find peppermint candies already crushed, so I put some candy canes in a Ziploc and smashed them myself. It was quite enjoyable.

Voila, Chocolate Peppermint Cookies!


PS. They are so good I ate three tonight. Eek. Good thing I did Punch, Kick, Jam afterwards!
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