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Here's a decadent holiday combination--soft and chewy chocolate on the inside with a little peppermint candy crunch on top. These gems are great plain or we offer a double glaze option, too.

Recipe by Oxmoor House June 2007

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Oxmoor House

Recipe Summary

prep:
25 mins
cook:
13 mins
additional:
2 hrs 35 mins
total:
3 hrs 13 mins
Yield:
2 1/2 dozen
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Add eggs to melted chocolate, 1 at a time, stirring well. Stir in extracts.

  • 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.

  • 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.

  • 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.

Source

Christmas with Southern Living 2007

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