Cookies, cookies, cookies everywhere! That is the line I keep saying to myself as all the recipes I’ve been coming up with recently, involve cookies in some way. Guess I’m just in the holiday cookie baking spirit! Next week should be fun, too. I’ll be up to my neck with cookies as I’m doing my annual Christmas cookie delivery to all the neighbors. It’s always fun, and they really look forward to getting their boxes of goodies every year.
When I first wrote this recipe out and made it, I thought they would turn out so well as the dough tasted so good. Nope. I had to completely re-do the recipe and take out a few things. About 5 minutes after being put in the oven I looked through the door and saw the most devastating sight.. my cookies were one, giant puddle! Thank goodness I had them in a rimmed cookie sheet and not my flat one, or else I would’ve been cleaning up a ton of burnt cookie out of the oven. This reconstructed recipe is much better and is bound to turn out nicely. They kept their shape perfectly while baking, so I was a happy camper! They taste delicious, too!
I love the combination of peppermint candy and chocolate, they’re seriously the best stuff ever. Plus, they’re just so pretty together in photos!
- 3 cups all-purpose flour
- 8oz.(2 sticks) unsalted butter, softened
- 1/2 cup sugar
- 1/8 teaspoon salt
- 2 teaspoons peppermint extract
- 1 teaspoon vanilla extract
- 3-4 tablespoons water
- 3 peppermint candy canes
- 2 ounces semi-sweet chocolate
- In a large mixing bowl, whisk together the flour and salt, set aside.
- In an electric mixer beat the butter and sugar till just mixed together(about 30 seconds), add the peppermint and vanilla extract and beat till combined. Add the flour to the butter mixture in 1/3 increments, beating on low speed till each addition is just combined. The dough will be somewhat crumbly, keep adding a tablespoon of water* till the dough comes together and is moist and soft, not dry. *About 3-4 tablespoons of water.
- Remove the dough from the mixer and place on a flat surface and shape into a log that is about 10-12 inches long, wrap in saran/plastic wrap and place in the fridge to chill for at least 4 hours or overnight.
- Before taking the dough out of the fridge, preheat your oven to 325°F.
- When the oven has finished preheating, remove dough from fridge and with a sharp knife, cut the dough into 1/4 inch thick slices. Place each slice on a large cookie sheet lined with parchment paper. Bake for 25-27 minutes. Let cool fully on racks when done.
- While the cookies are cooling, chop candy canes into fine pieces/small chunks and set aside.
- Chop the chocolate and place in a microwave safe bowl, heat in the microwave till smooth melted, stopping to stir every 10-15 seconds.
- When the cookies have cooled completely, dip halfway into the melted chocolate and then sprinkle on the candy cane pieces. To get the chocolate to quickly harden on the cookies, place in the freezer for about 5 minutes till the chocolate is no longer glossy.