I’m hosting a cookie exchange tomorrow, and of course I couldn’t decide on one kind of cookie to make. So I made two kinds. Thus far. I may make some meringues with chocolate chunks and cherries in them. You know that means it’ll be midnight and I’ll still be awake, baking. That’s just how I roll. She looks as though she thinks she actually helped in some way other than tasting, doesn’t she? The only other assistance she gave was to yell out the plot points from Sleeping Beauty, which she was watching in the living room while I baked. Well, she did hold the plate while I took the photos, too. She deserves a cookie or three. Which she had.
I had a hankering for chocolate and peppermint, with some buttercream frosting thrown in for good measure. These are chewy cookies, so it’s an amazing texture difference in the components. I think they would be okay with actual candy canes crushed on top, but I don’t like really crunchy candy in my cookies. That’s too much texture! These cookies turned out exactly as I had imagined them, and on the first try. Wa-hoo! I think I’ll have a cookie to celebrate. Here’s the recipe, so you can have your own little celebration.
Chocolate Peppermint Frosted Cookies (there’s a name that rolls off your tongue, right?)
1/2 cup butter, softened (1 stick)
1 cup sugar
6 Tbsp cocoa powder
1/2 tsp salt
1/2 tsp peppermint extract
1 cup flour
For the frosting:
1/4 cup butter
2 1/2 cups powdered sugar
1 Tbsp milk
1/4 tsp peppermint extract (optional if you don’t want a really strong mint flavor)
Andes Peppermint baking chips
Cream together butter and sugar. Add egg, cocoa, extract, and salt and combine well. Stir in flour until well blended. Drop by rounded teaspoons onto cookie sheet. They’re pretty small, but the frosting and candy make them really rich, so small is fine. Plus, you can justify eating more small cookies. Dip the bottom of a juice glass in sugar and flatten them slightly. You don’t want your frosting to slide off, so you need a flat surface.
Bake at 350 for about 15 minutes, until set but not really firm. Cool on a wire rack, then frost and top with baking chips.
For frosting: Combine 1/4 cup butter, powdered sugar, extract, and milk to make spreading consistency. You’ll want it pretty thick. I put my baking chips on a saucer and gently dipped the frosted cookies into it instead of sprinkling the chips on.
Makes about 3 dozen.
The Viennese Almond Crescents are quite delicious, as well. They’re found in Cooking Light’s 100 Best Cookies list. I’ve been testing them periodically all day, and they are remaining delectable. Hopefully I’ll have enough left for the swap tomorrow!