12 Days of Cookies – Peppermint Chocolate Cookies
I love the combination of chocolate and peppermint. One of my favorite kinds of candy is the York peppermint patty. So good. It seems like the only time it’s acceptable to bake with peppermint is during the holidays, so you’ll see quite a few peppermint baked goods here over the next couple weeks. I definitely need to make these peppermint cupcakes again. They were yummy! These cookies were just okay in my book. I really enjoy chewey/cakey cookies and these are more firm than that. The chocolate topping is delicious though. I spread some of the leftover topping on some graham crackers for a snack. While they weren’t my favorite, hubby and his coworkers absolutely loved them. I’d definitely make them again. Maybe next time I’ll add a little peppermint extract to the cookie dough…
Peppermint Chocolate Cookies – from Pennies on a Platter – originally from Rachel Ray – I got 28 cookies
1 1/2 stick (6 ounces) unsalted butter, softened
1 1/2 cups confectioners’ sugar
1 large egg
1 1/2 cups flour
1/2 cup unsweetened cocoa powder
1 pinch salt
Two 3.5 -ounce bars dark chocolate, finely chopped – I used dark chocolate chips
1/2 teaspoon vegetable oil
2/3 cup finely crushed peppermint candy canes or candies
Using an electric mixer, beat the butter until soft. With the mixer on low, gradually add the confectioners’ sugar until creamy, then beat in the egg. In a medium bowl, whisk together the flour, cocoa and salt; add to the mixer about one-third at a time, beating at low speed until smooth.
Lay a 16-inch sheet of parchment paper on a work surface; turn out the dough onto the paper. Using your hands, shape the dough into a 12-inch-long cylinder; wrap tightly in the parchment and roll into a smooth, even log. Twist the ends to seal and refrigerate for 30 minutes; reshape the cylinder and refrigerate for 30 minutes more.
Preheat the oven to 350°; line 2 cookie sheets with parchment paper. Unwrap the dough; using a sharp knife, slice into 1/3-inch-thick rounds. Place about 1 inch apart on the cookie sheets; bake until firm, 18 to 20 minutes. Let cool completely.
In a bowl, combine two-thirds of the chopped chocolate with the oil; microwave for 30 seconds, then stir until smooth. (If needed, heat for additional 10-second intervals.) Stir in the remaining chopped chocolate until smooth.
Using an offset spatula (I used the back of the spoon I used to stir the chocolate), spread a scant teaspoon of melted chocolate on top of each cookie. Sprinkle the peppermints on top and let stand until set, 2 to 3 hours.
My 12 Days of Cookies:Day 1: Lumberjacks
Day 2: Peppermint Sandies
Day 3: The great Sugar Cookie Debate
Day 4: Fudge
Day 5: Cranberry Orange Cookies
Day 6: Chocolate Chip Snowballs






I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 






I NEED to make these. I might just start on them tonight!
These look amazing! I would go into a sugar coma because I would probably want to eat at least three of these gems…haha.
Oh wow these are my dream dessert! I hope you bring these ones to Cupcake Camp!!
I too have been meaning to make these cupcakes since I first saw them on the internet. I love that you combined several recipes from different bloggers. Awesome recipes, unite!
Like I said, it’s a multi-step process, so starting part of it tonight might be a good idea. If you make them, I definitely want one. These were so good.
Oh that’s a thought… I still haven’t decided what I’m baking for Cupcake Camp…
Definitely give it a shot. They take some time, but it’s SO worth it.
I’ve been wanting to make these for quite a while as well. My mother-in-law LOVES cookie dough and her birthday is coming up. From all the versions I’ve seen floating around on the internet, I really like yours since you have the LOTS of cookie dough in the middle of your cupcakes. So, you baked the cupcakes with the frozen cookie dough inside? No problems with it baking up? I’m definitely trying this!
Yep, just dropped the dough into the cupcake batter before baking it. The cupcakes did rise up quite a bit and then sank back down as they cooled. I was a little concerned I had underbaked them, but they were delicious. Definitely let me know how they turn out for you if you make them.
oh my Lord these look amazing! I’m having a girls night next weekend and I’m def going to try these! Thanks!
Once again Jen, you impress me with your creativity!
I want, no NEED, to make these. Does it matter what size your cookie scoop is? Mine is a medium size with about 1.5 tbsp volume. Want to make sure it won’t be too much that it prevents the cupcake from baking up (because honestly, it’s not possible for it to be too much cookie dough).
I’m honestly not sure what size my cookie scoop is. It doesn’t have any markings on it to give an indication! I think it’s the standard cookie scoop you’d get at the grocery store if that helps at all… I think 1.5 Tbsp sounds about right though.
I’m already trying to decide what occasion to make them for.
I’m still waiting to try these. Just sayin’. 😉
WOW! Talk about decadent!
Well I *might* be making these for Cupcake Camp. So, if you make the trip into Boston for that, you might be able to have one! Too bad they’re not appropriate for Passover.
Who needs dessert at 8am???
I’ll give you one hint.
Me.
😉
Bookmarking this! I’ve been meaning to make these cupcakes for a while now!
Will be making these soon. What a great twist.. the cookie is actually a cookie in the baking process. Yum!
OH. EM. GEE. I’m SO making these for euchre night on Saturday, just to have an excuse.
I found this recipeast summer and have made it several times for my oldest child, who has requested it again-for her sweet sixteen birthday. Thanks for the awesome recipe.
beantownbaker — April 16th, 2014 @ 6:01 pm
So glad you enjoy it! This is one of our favorite cupcake recipes of all time.