Friday, December 7, 2012

Chocolate Peppermint Sugar Cookies

                   Following up from my Peppermint Ice Cream post, here is a recipe that includes peppermint with chocolate.  This is a pretty cookie, and should make a great cookie gift. 

                   I used a sugar cookie recipe from Epicurious.  If you are pressed for time, you can always buy pre-made sugar cookie dough.  The topping comes together rather quickly so once the cookies are baked, working time is pretty minimal.

                   I used candy cane powder.  I pulverized candy canes in my mini processor.  This gets sprinkled on the cookies at the end.
Ingredients for cookies  (made 42 cookies)
  1. 2 sticks room temperature sweet butter
  2. 1 1/2 Cup powdered (icing) sugar
  3. 2 tsp vanilla
  4. 1/2 tsp baking soda
  5. 1/2 tsp salt
  6. 1 egg
  7. 1 1/3 Cup white whole wheat flour ( I used King Arthur flour)
  8. 1 1/3 Cup all purpose flour
For Peppermint Chocolate Topping
  1. 1 Cup semi sweet chocolate chips
  2. 1 tsp oil (I used canola)
  3. 1 tsp peppermint extract
 Whip the butter with the sugar until it looks fluffy.  Then add the vanilla, baking soda, and salt.  Mix until well incorporated.

Then beat in the egg.

Slowly add the flours until it is all incorporated.  The dough is not sticky.  It's easy to work with.

Form round teaspoon sized dough balls.  Place them on a parchment paper lined cookie sheet.  I then rolled half in pink and white sprinkles. The other half I left for my chocolate topping.

Flatten the dough balls with the bottom of a glass or another instrument.  I did have uneven edges, so I used a small glass to smooth them off.

You want to move your oven racks to the uppermost and bottom most racks.  Preheat your oven to 375F.

Place the cookie sheets on the racks and bake for 6 minutes.  After the 6 minutes switch the racks.

They should be done in 12 minutes.

Place the cookies on a rack to cool.

Place the chocolate chips in a bowl with the oil.  Melt the chocolate over a small pot of simmering water.  After the chocolate melts, add the peppermint and remove from heat.

On the top of the cooled cookies, place a dollop of the chocolate.  Spread it evenly.  Then sprinkle with the candy cane powder.

Place the cookies in the freezer to harden the chocolate, about 20 minutes.  Remove from the freezer and serve and room temperature.  I stored these in the fridge. We ate them right after we took them out and they were delicious. 


  1. The cookies look so festive... love the peppermint and chocolate combination. I am sure they tasted great!

    1. They were so good that they are now sadly all gone. :(