Photo: Hector Sanchez; Styling: Heather Chadduck Hillegas 
Hands-on Time
45 Mins
Total Time
1 Hour 40 Mins
Yield
Makes 2 dozen

Be sure to bake the cookies until they are crisp; the chocolate dough makes it harder to tell when they're fully cooked.

How to Make It

Step 1

Stir together flour and next 2 ingredients. Beat butter and next 5 ingredients at medium speed with an electric mixer 3 to 4 minutes or until creamy. Add eggs, and beat until smooth. Add flour mixture, and beat just until blended.

Step 2

Divide dough into 2 equal portions. Flatten into disks between parchment paper. Roll each to 1/4-inch thickness; transfer to a baking sheet, and chill 30 minutes.

Step 3

Preheat oven to 350°. Place 1 dough disk on work surface, and remove top sheet of parchment paper. Cut with a lightly floured 2 1/2-inch round cutter, rerolling scraps once; place 1 inch apart on 2 parchment paper-lined baking sheets.

Step 4

Cut centers out of half of cookies with a lightly floured 1 1/2-inch round cutter. Sprinkle 1 tsp. crushed peppermint candies over each hollow cookie.

Step 5

Bake at 350° for 12 minutes or until firm. Transfer cookies to a wire rack, and cool. Spread 1 tsp. melted candy coating onto solid cookies; top with hollow cookies.

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