Stepping into our walk in fridge, these days, the smell that will greet you is chocolate and peppermint, a combination I love and that immediately makes me think of Christmas. We are getting ready to cater the yearly Holiday party for 1,500 people, less than two weeks away. One of the items on the menu is a Chocolate Peppermint Cookie that we will be decorating with white and red peppermint candy.
As money is generally tight all around, most, if not all, of my Christmas gifts will be of an edible nature and made by yours truly. Pretty bags of cookies, candy and chocolate truffles, maybe nestled atop a cute dish or little wooden bowl. This cookie is simple – the dough can be made ahead and refrigerated for a few days prior to baking but I wouldn’t recommend freezing it as the mint flavor will lose its potency somewhat.
I will be posting a few other easy suggestions you will be able to use as stocking fillers – or just to keep yourself happy through the (hopefully) not too hectic holidays.
CHOCOLATE PEPPERMINT COOKIES (Yield: about 80 medium size cookies)
1# 2 oz Butter
2 # Sugar
3/4 oz Peppermint Extract
3# oz AP Flour
1 1/2 C Cocoa Powder (Dutch Processed)
1 1/4 ts Baking Powder
1 1/4 ts Baking Soda
1 1/4 ts Salt
A bag of white and red peppermint candy
1. In a standing mixer, using the paddle attachment, beat the butter and sugar until light and fluffy. Scrape the sides.
2. Start adding the eggs, a couple at a time, and the peppermint extract, scraping the bowl well between additions.
3. Sift the dry ingredients and add them all at once to the butter mixture. Mix on low until just incorporated.
4. Either refrigerate the dough or, using an ice cream scooper or a spoon, drop the batter (it will be quite stiff) on a cookie sheet covered with parchment.
5. Crush the peppermint candy in a food processor or by hand with a knife and sprinkle some on each cookie, pressing with your fingers to make sure it adheres.
6. Bake at 300F until set, about 8 mins depending on oven. Let cool completely before serving or bagging.