Chocolate-Peppermint Cookies

  • 1 1/2 cups all-purpose flour
  • 1/2 cup Dutch-process cocoa powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon coarse salt
  • 4 oz. milk chocolate, chopped
  • 1/2 c. (1 stick) butter
  • 1 1/2 cups sugar
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon pure peppermint extract
  • 3 large eggs
  • 45 round swirled peppermint candies, coarsely crushed

Preheat the oven to 325 degrees F. Whisk together the flour, cocoa powder, baking soda, and salt in a medium bowl; set aside. Melt the chocolate and butter in a heatproof mixer bowl set over a pan of simmering water. Attach the bowl to a mixer fitted with the paddle attachment. Add the sugar, extracts, and eggs; mix on medium-low speed until combined. Reduce the speed to low; mix in the flour mixture. Stir in one-third of the candies. Refrigerate the dough until firm, about 30 minutes (or wrap in plastic and refrigerate overnight).

Using a 1 1/2-inch ice cream scoop, form mounds of dough; dip the tops into the remaining candies to coat. Place the cookies, candy sides up, on baking sheets lined with parchment paper, spacing 2 inches apart. Bake the cookies until just set, about 15 minutes. Let them cool on the sheets on wire racks. The cookies can be stored in an airtight container at room temperature for up to 3 days.

  • Yields: 3 dozen
  • Preparation Time: 1 hour
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