Ingredients: |
Ingredients: 1 1/2 cups flour
1/2 cup unsweetened cocoa powder
1/2 cup granulated sugar
1/4 cup light brown sugar
1 tsp salt
1/2 tsp baking soda
1 1/2 sticks (6 oz) unsalted butter, slight softened
1 egg
24 miniature (about 1 1/2 inch) peppermint patties such as York, unwrapped and chilled
6 oz white chocolate (not chips), chopped
peppermint candy canes or candies, crushed or finely chopped
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Directions: |
Directions:1) Using an electric mixer, beat the flour, cocoa powder, both sugars, salt and baking soda on low speed. Beat in the butter, then the egg. Turn out the dough onto a large piece of plastic wrap and flatten into a disk; seal. Refrigerate until firm, about 1 hour.
2) Preheat the oven to 350º. Line 2 large cookie sheets with parchment. Working with 1Tbsp of dough at a time, use your fingers to evenly encase each peppermint patty with dough. Smooth the dough with your fingers. Place on the prepared pans. Bake, switching the pans halfway through, until just firm to the touch, about 15 minutes. Remove the pans from the oven and let cool slightly. Transfer the cookies on the parchment paper to a rack to cool completely.
3) Meanwhile, in a double boiler or small, heatproof bowl set over a small saucepan of simmering water, melt half of the white chocolate, stirring until melted. Remove from the heat and stir in the remaining white chocolate until smooth. Using a large spoon, drizzle the white chocolate over the cookies Sprinkle immediately with the crushed peppermint candies. Let set completely before serving or storing. |
This recipe for Double Chocolate Cookies with a Peppermint Suprise is from