Imagine a Thin Mint... you know, the best Girl Scout Cookie in existence. Well, that's kind of what the chocolate part of this cookie tasted like. And that's a good thing for people that you will be giving these cookies to, but for me it has turned into a dangerous addiction. This was the largest batch of all the cookies that I made, so I put a few in a Tupperware for myself. However, I cannot just have one! I keep on going back for just one more... and then another... and you can see where this is going. I will deffinately be making these again when it gets closer to Christmas. Even though these cookies take a little longer to make due to all the refrigerating/freezing time, it's great if you'll be making one or two types of cookies because when these are in the fridge, you can whip up a batch of Russian Snowballs.
- 1 cup all-purpose flour, plus more for rolling
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 5 tablespoons unsalted butter, softened
- 3/4 cup sugar
- 1 large egg
- 1 large egg yolk
- 3/4 teaspoon pure peppermint extract
- 8 large candy canes or 30 peppermint candies, crushed
- 2 pounds white chocolate, coarsely chopped
- Preheat the oven to 325˚F. Sift flour, cocoa powder, baking soda, baking powder, and salt into a bowl. Beat butter and sugar with a mixer on medium-high speed for 1 minutes. Reduce speed to medium-low, and add the egg, then the yolk, beating well after each addition. Beat in peppermint extract. Slowly add flour mixture, and beat until just incorporated. Shape dough into 2 disks, wrap each in plastic, and refrigerate until firm, at least 1 hour.
- Roll out 1 disk of dough on a lightly floured surface to 1/8-inch thickness. Using a 1 1/2-inch round cutter, cut out circles and place 1-inch apart on parchment-lined baking sheets. Freeze cookies until firm, about 15 minutes. Repeat with remaining disk.
- Bake until cookies are dry to the touch, about 12 minutes. Transfer cookies to wire racks and let cool. (Undecorated cookies will keep, covered, for up to 3 days.)
- Melt chocolate in a heatproof bowl set over a pot of gently simmering water. Remove from heat. Dip tops of cookies into melted chocolate, and sprinkle with crushed candy pieces.