Chocolate Peppermint Cookies
Ingredients
- 1 cup unsalted butter room temperature
- 1 cup granulated sugar
- 3 large egg yolks room temperature
- 1 teaspoon peppermint extract
- 3 cups all-purpose flour
- ½ teaspoon salt
- 2 cups dark chocolate melting wafers
- ¼ cup crushed peppermint candies
Instructions
- 1
Cream butter and sugar in a stand mixer for 3 to 4 minutes until light and fluffy, scraping down the sides as needed. Ensure you allow the full 3-4 minutes, this step is very important.
3 min - 2
Add the egg yolks and peppermint extract and mix for 30 seconds.
- 3
Stir in the flour a little bit at a time mixing until combined. If the dough doesn't hold together, it needs to be mixed a little bit longer.
- 4
Divide the dough in half and shape it into two logs, about 2" in diameter. Roll each log in parchment paper and chill for at least 1 hour (or up to 48 hours).
60 min - 5
Remove from the refrigerator and preheat the oven to 375°F and line a baking sheet with parchment paper.
- 6
Unwrap the dough and slice into ½" thick slices. Place the dough on parchment lined pans about 1" apart.
- 7
Bake for 10 to 12 minutes, just until the edges start to lightly brown. Cool completely on a wire rack.
10 min - 8
Melt the chocolate wafers in a bowl in the microwave on 30-second intervals stirring between each addition until fully melted.
- 9
Dip half of each cookie in the chocolate and place on parchment or wax paper to set.
- 10
Sprinkle the chocolate with crushed peppermint candy before the chocolate hardens.
