Friday, December 9, 2011

Chocolate Dipped Peppermint Cookies

I love the flavor of peppermint.

Not the overpowering kind like in mouthwash or toothpaste but just a hint.  Almost to the point that you have to concentrate on the flavor to figure out what you are tasting.

After Thanksgiving is over I immediately start trying to find new recipes for peppermint desserts (thank you pinterest!).  There is just something about them that says "Christmas" all over it.

I have tried several this month that were amazing and some that were not.  This was one of the amazing ones.  The peppermint is so slight that it's absolutely perfect.  The cookie is soft and delicious and the chocolate adds a whole other dimension.  Not to mention that I think my cookie skills are getting much better.  Yeah!

Chocolate Dipped Peppermint Cookies

1 cup butter, softened to room temperature
1/2 cup sugar
1/2 cup packed brown sugar
2 eggs
1 1/2 tsp vanilla extract
2 drops pure peppermint extract (about 1/8 tsp)
2 3/4 cups all-purpose flour
1 tsp salt
1/2 tsp baking soda
1/2 cup Andes peppermint chips (or 1/2 cup crushed peppermint candies)
Chocolate, for melting
Additional peppermint chips or crushed candies for sprinkling on top

1. Preheat oven to 375°F.  In a mixing bowl, cream butter and sugars until light and fluffy, about 2-3 minutes. Add the eggs, one at a time, beating well after each addition. Beat in vanilla, and peppermint extract.

2. Combine the dry ingredients; gradually add to the creamed mixture. Stir in crushed peppermint chips or candies.

3. Shape dough into a 15-in. roll; wrap in plastic wrap. Refrigerate for 4 hours or until firm. Unwrap and cut into 1/8-in. slices. Place the cookies 2 inches apart on ungreased baking sheets. Bake for 7-9 minutes or until edges begin to brown. Remove to wire racks to cool.

4. If desired, dip the cooled cookies in melted chocolate and garnish with more peppermint chips or crushed candy canes.  Enjoy!

Blogging tips