This chocolate peppermint cookie recipe was one of the winners of the Minneapolis Star-Tribune’s 2014 Taste Holiday Cookie Contest, which received entries from bakers across Minnesota.
This recipe was created by finalist Karen Evans of Minneapolis.
Chocolate peppermint cookies
Ingredients for cookies
1-1/2 cups flour
1/2 cup unsweetened cocoa powder
1/4 tsp. salt
1/4 tsp. baking powder
1/4 tsp. baking soda
1/2 cup (1 stick) unsalted butter, at room temperature
1 cup granulated sugar
1-1/2 tsp. vanilla extract
Ingredients for topping
3 tbsp. butter, at room temperature
2 cups powdered sugar
1 tsp. peppermint extract
1 to 3 tbsp. milk (or heavy cream)
1/3 cup crushed hard peppermint candies (such as candy canes)
To prepare cookies: Preheat oven to 350 degrees and line baking sheets with parchment paper.
In a medium bowl, whisk together flour, cocoa, salt, baking powder and baking soda, and reserve.
In a bowl of an electric mixer on medium-high speed, beat 1/2 cup butter until creamy, about 1 minute. Add granulated sugar and beat until light and fluffy, about 2 minutes. Add egg and vanilla extract, and beat until thoroughly combined. Reduce speed to low, add flour mixture and mix until just incorporated.
Roll dough into 1-inch balls. Place dough 2 inches apart on prepared baking sheets, flattening dough slightly. Bake until cookies are set and dry-looking, about 10 minutes. Remove from oven and cool 2 minutes before transferring cookies to a wire rack to cool completely.
To prepare topping: In a bowl of an electric mixer on medium speed, combine 3 tablespoons butter and powdered sugar, and beat until creamy. Add peppermint extract and enough milk (or cream), 1 tablespoon at a time, and mix until smooth.
Spread icing across the top of each cookie, then press iced cookies into crushed peppermint candies.
Makes about 2 dozen cookies
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