Feeling festive {Chocolate Peppermint Crunch Cookies}

13 Dec

This past Friday, we kicked off the holiday party season with our neighbors.  It was a low-key potluck in the nearby community center; but the great turnout, delicious food, and good company made for a very festive occasion.  I was surprised {overjoyed} to see that most people opted to bring savory dishes in the potluck sign-up, so I seized the opportunity to bake lots and lots of cookies and cupcakes!

Chocolate Candy Cane Cookies

I tried one new cookie recipe that I found on two peas & their pod via i am baker’s Seven Seriously Sweet Cookies post. There were quite a few recipes I wanted to try {alright, alright. all seven}, but I decided the Chocolate Peppermint Crunch Cookies would be the perfect addition to our holiday party!

I also discovered that if I say I’m going to bake cookies, I might as well go ahead and pick up the ingredients for Chocolate and Peanut Butter Chip Pretzel Cookies as well; because Adam will definitely be requesting them. And I quote, “I never thought I’d be the kind of guy to have a favorite cookie, but this is it.”  {cute}

You can get out some of your holiday stress crushing candy canes!

Now for my thoughts on the chocolate peppermint crunch cookies.  I was a little skeptical when I first took them out of the oven as they kind of had the consistency of underdone brownies {which is not always a bad thing}. But once they had plenty of time to cool I was much happier. They were kind of like thin brownies with a nice crispiness on the outside and a minty crunch on the inside.

I didn’t make any changes to the original recipe that follows, other than to use two more candy canes than it calls for.  Also, I usually ignore any instructions to grease or line a cookie sheet because for some reason I always hear my Grandma Petersen saying “a good cookie greases itself” in my head, but I did line my baking sheet this time, and I’m glad I did.  Not only did this sticky dough really need the time to chill in the fridge in order to handle it, it also seemed like it would have been hard to get out of the pan had I not used parchment paper.

{Chocolate Peppermint Crunch Cookies}

makes 3-4 dozen cookies

  • 2 cups all-purpose flour, sifted
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 cup canola oil
  • 4 ounces 99% unsweetened chocolate, melted
  • 2 cups granulated sugar
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 5 {to 7} candy canes, crushed

Combine the flour, baking powder, and salt. Set aside. In the bowl of a stand mixer fitted with the paddle attachment, combine the oil, chocolate, and granulated sugar. Blend on medium speed. With the mixer running, add the eggs, one at a time, followed by the vanilla, scraping the sides of the bowl as necessary. There may be some small clumps of sugar in the batter at this point. Add the dry ingredients and mix on low speed, stopping once to scrape down the sides. Mix until just incorporated, 2 to 3 minutes. The dough will be sticky.

Gather the dough into a disk, wrap in plastic wrap and chill for at least 2 hours or overnight.

Sticky cookie dough - ready for the fridge

Position the racks in the lower and upper thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with Silpats or parchment paper.

Pour the crushed candy canes onto a plate or into a shallow bowl. Roll the dough into 1-inch balls and roll each ball into the candy cane pieces, so that all sides are covered. Place 2 inches apart on the prepared sheets.

Bake for 10 minutes for soft, chewy cookies, or 12 minutes for crisp cookies, rotating the pans halfway through baking. The cookies do set up, so if you want them soft, take them out at 10 minutes. Let cool completely on cooling racks. The cookies can be stored in an airtight container for 3 to 4 days.



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