Can you tell I’m trying to give you lots of options for this year’s holiday baking? I’ve got a few more on the way so you’ll have lots to choose from. I don’t make very many things with mint and chocolate. I think it’s because a little mint can go a long way, and too much of it is just gross. I like that peppermint goes with Christmas though. Thank you candy canes for establishing that tradition.
These cookies are really delicious. A friend and co-worker of mine had three and then went back for a fourth. They can be ‘accessorized’ as much or as little as you want or have time for. You’ve got options. Leave them plain, sprinkle some crushed peppermint after they’ve baked, choose the chocolate or vanilla drizzle OR do it ALL. The choice is yours.
I think these treats are one of those perfect Christmas cookies because they’re richly delicious, they look good, and the drizzle and crushed peppermint give them that extra special effect you want for a party or friendly delivery. These are far more than your average chocolate cookie, after all!
Peppermint Bonbon Cookies
adapted from Oxmoor House magazine
- 8 ounces semisweet chocolate, chopped
- 1/2 cup butter
- 1 1/2 ounces unsweetened chocolate, chopped
- 1/2 cup finely crushed hard peppermint candies
- 6 tablespoons sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon peppermint extract
- 1 1/2 cups all-purpose flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup semisweet chocolate chips
- Extra peppermint candies, crushed
- 1/2 cup powdered sugar (optional)
- 2 1/2 teaspoons milk (optional)
- 1/2 cup semisweet chocolate morsels, melted (optional)
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 it cool for 15 minutes.
Add eggs to melted chocolate, 1 at a time, stirring well. Stir in peppermint and vanilla 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 inch balls or use a small cookie scoop. 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.
If you want to…Whisk together powdered sugar and milk; drizzle over cooled cookies.
If you want to…Drizzle with melted chocolate.
If you want to…Sprinkle cookies again with chopped peppermint, if desired. Let cookies stand until glaze and chocolate are firm
**Rarely do I have time to let something sit for 2 hours and then resume the baking process. I let the dough refrigerate overnight. It took a little muscle to scoop out the dough because it had definitely firmed up, but I let it sit for fifteen minutes and then it wasn’t so bad.