Peppermint Bonbon Cookies

These peppermint bonbon cookies feature an ooey-gooey chocolate center, homemade glaze, and crunchy peppermint candy topping. 

Yield: 2 1/2 dozen
Recipe from Oxmoor House

More From Oxmoor House

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Ingredients

  • 8 ounces bittersweet or semisweet chocolate, chopped
  • 1/2 cup unsalted butter
  • 1 1/2 ounces unsweetened chocolate, chopped
  • 1/2 cup finely crushed hard peppermint candies
  • 6 tablespoons granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon peppermint extract
  • 1 1/2 cups all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup semisweet chocolate morsels
  • Additional coarsely crushed hard peppermint candies, divided
  • 1/2 cup powdered sugar (optional)
  • 2 1/2 teaspoons milk (optional)
  • 1/2 cup semisweet chocolate morsels, melted (optional)

Preparation

  1. Combine first 3 ingredients in a large saucepan; cook over low heat until chocolate melts and mixture is smooth, stirring occasionally. Remove from heat, and stir in 1/2 cup crushed peppermint and 6 Tbsp. sugar. Let cool 30 minutes.
  2. Add eggs to melted chocolate, 1 at a time, stirring well. Stir in extracts.
  3. Combine flour, baking powder, and salt; add to chocolate mixture, stirring until combined. Stir in chocolate morsels. Cover and chill dough 2 hours or until firm enough to shape.
  4. Shape dough into 1 1/2" balls; place on parchment paper-lined baking sheets. Bake at 325° for 12 to 13 minutes or until cookies are puffed and cracked on top. Sprinkle coarsely crushed peppermints onto cookies; press candy lightly into cookies. Let cookies cool 5 minutes on baking sheets. Transfer to wire rack to cool completely.
  5. Whisk together powdered sugar and milk; drizzle over cooled cookies, if desired. Drizzle with melted chocolate, if desired. Sprinkle cookies again with chopped peppermint, if desired. Let cookies stand until glaze and chocolate are firm.
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