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We are Chocolate Peppermint Cookies, and you will be happy if you eat us!

December 1, 2006

Chocolate Peppermint Cookies

Slashfood is featuring a cookie a week until Christmas, and I am all over that. I used to think I was no good at baking, but after my pumpkin cheesecake and oatmeal cookies and two loaves of whole-wheat break with nary a problem, I’m starting to revise this opinion. This week’s cookie: Chocolate Peppermint Drops.

They are decidedly brownie-like, and chewy, and kind of decadent. I suspect that without the peppermint they might be overkill. Unusual cookie ingredient: plain yogurt. Awesome cookie ingredient: lots of cocoa powder. Here is the recipe (which is apparently adapted from another recipe, which was adaped from Cooking Light).

Chocolate Peppermint Cookies

Chocolate Peppermint Cookies

  • 1 c. all purpose flour
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/4 c. butter, melted
  • 1/2 c. unsweetened cocoa powder
  • 1/2 c. white sugar
  • 1/2 c. brown sugar
  • 1/3 c. plain yogur (I used lowfat)
  • 1 tsp vanilla extract (er, I accidenly used a littl more thanks to spilling in the kitchen)
  • 1/2 c. crushed peppermint candies (I’m not really sure I used exactly 1/2 c, I just crushed up about 8 mini candy canes)

Preheat the oven to 350 degrees (that would be Fahrenheit, since I’m in America). Whisk together flour, baking soda, and salt in a smallish bowl. Melt the butter over low-heat in a large sauce pan. Stir in the cocoa powder and both sugars, then stir in yogurt and vanilla extract. Working in a few batches, stir in the flour stuff and mix until it’s just combined. Then add in the crushed peppermint. (This was the first time I’ve ever made cookie dough in a sauce pan–the original recipe calls for microwaving the butter, but I’m afraid of our microwave.)

Drop the dough into about teaspoon sized balls onto a parchment-lined baking sheet. This party is really tricky. The dough is sticky, and I had to use a combination of fingers and multiple spoons to get it onto the baking sheets, and the parchment paper wanted to move all around. I was supposed to then flatten the dough, but once it was off the spoon, I pretty much just wanted to leave it alone.

Chocolate Peppermint Cookies

Bake at 350 degrees for 9-12 minutes, or until set and slightly firm at the edges. It look a lot longer than 12 minutes for my cookies, but I suspect that is because our oven is retarded. The cookies might still be pretty soft, so let them cook completely before moving them. I don’t have one of those wire cooling rack things, but that might be helpful. Does anyone actually use those things, anyway?

Update! I took these pictures when I made this recipe again in 2009. As you can see, I have since purchased and frequently use a wire cooling rack thing. I also discovered that the peppermint, if left in too large chunks, melts out of the cookies. If this happens to you, just use a spatula to press it back toward the cookie while it’s still warm. Or don’t worry about it. They are delicious either way.

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