Chocolate Fudge Peppermint Cookies
Chocolate Fudge Peppermint Cookies are deep chocolate cookies with a fudgy chocolate frosting and topped with crushed peppermint cookies. I did the Great Food Bloggers cookie swap this year. I sent 3 one dozen boxes of cookies to 3 different food bloggers and got back 3 one dozen boxes of cookies from 3 different bloggers. We each paid $4 to join the swap and the money went to Cookies for Kids’ Cancer and we raised $13,778.40! I decided to make these Chocolate Fudge Peppermint Cookies with a fudgy chocolate frosting and topped with peppermints. I also made the peppermint cookie sticks that day so I added a few of those also. We are also submitting the links to all of the cookie recipes that were sent out and as soon as I know where that list will be I will post it here by Thursday. There are going to be tons of great Christmas cookie recipes posted. All of the cookie recipes were not supposed to have been published before so I for one can’t wait to see what everyone sent out. Chocolate Fudge Peppermint Cookies Author: Mary Ellen Prep time: 30 mins Cook time: 10 mins Total time: 40 mins Serves: 30 cookies 1 3/4 cups all-purpose flour 3 tablespoons plus 1 teaspoon unsweetened cocoa powder 1/2 teaspoon baking powder 1/2 teaspoon salt 20 oz semi-sweet chocolate, finely chopped 10 tablespoons butter, at room temperature 2 1/4 cups sugar 6 large eggs, at room temperature 1 tablespoon vanilla extract :Frosting: 4 tablespoons butter 4 tablespoons cocoa 8 tablespoons sugar 1/4 cup milk 1 teaspoon vanilla 2 cups confectioners sugar crushed peppermint candies 1 3/4 cups all-purpose flour 3 tablespoons plus 1 teaspoon unsweetened cocoa powder 1/2 teaspoon baking powder 1/2 teaspoon salt 20 oz semi-sweet chocolate, finely chopped 10 tablespoons butter, at room temperature 2 1/4 cups sugar 6 large eggs, at room temperature 1 tablespoon vanilla extract :Frosting: 4 tablespoons butter 4 tablespoons cocoa 8 tablespoons sugar 1/4 cup milk 1 teaspoon vanilla 2 cups confectioners sugar crushed peppermint candies Preheat oven to 350 F. Line two baking sheets with parchment paper. Sift the flour, cocoa powder, baking powder, and salt into a medium bowl. Place the chocolate in a microwave-safe bowl. Microwave in 30-second bursts on 50% power, stirring in between each, until the chocolate is melted and smooth. Set aside to cool slightly while you proceed with the dough. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until well combined, about 3 minutes. Add the eggs one at a time, beating to incorporate before adding the next. Increase the mixer to medium-high and beat for 2 minutes until the dough is pale yellow in color and has a light, creamy consistency. Add the melted chocolate and vanilla and beat just until incorporated. Add the dry ingredients and use a rubber spatula to fold them into the dough, mixing just until combined. Portion the dough onto prepared baking sheets using a 2 oz. cookie scoop. Place 2 inches apart. Gently press down on the balls of dough to flatten them slightly. Bake for 12-14 minutes, rotating the baking sheets front to back and top to bottom halfway through, until the edges of the cookies are set and the tops are evenly cracked. Transfer the baking sheet to wire racks, and let the cookies cool for 5 minutes before removing them to the racks to cool completely. When the cookies are cool, add the frosting. In a saucepan, add the butter, cocoa, sugar and milk. Stir until blended. Cook until it comes to a boil and cook for 1 minute. Cool. Add vanilla. Stir in confectioner's sugar. If it is too thick add a little more milk. Frost cookies and top with crushed peppermint. Preheat oven to 350 F. Line two baking sheets with parchment paper. Sift the flour, cocoa powder, baking powder, and salt into a medium bowl. Place the chocolate in a microwave-safe bowl. Microwave in 30-second bursts on 50% power, stirring in between each, until the chocolate is melted and smooth. Set aside to cool slightly while you proceed with the dough. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until well combined, about 3 minutes. Add the eggs one at a time, beating to incorporate before adding the next. Increase the mixer to medium-high and beat for 2 minutes until the dough is pale yellow in color and has a light, creamy consistency. Add the melted chocolate and vanilla and beat just until incorporated. Add the dry ingredients and use a rubber spatula to fold them into the dough, mixing just until combined. Portion the dough onto prepared baking sheets using a 2 oz. cookie scoop. Place 2 inches apart. Gently press down on the balls of dough to flatten them slightly. Bake for 12-14 minutes, rotating the baking sheets front to back and top to bottom halfway through, until the edges of the cookies are set and the tops are evenly cracked. Transfer the baking sheet to wire racks, and let the cookies cool for 5 minutes before removing them to the racks to cool completely. When the cookies are cool, add the frosting. In a saucepan, add the butter, cocoa, sugar and milk. Stir until blended. Cook until it comes to a boil and cook for 1 minute. Cool. Add vanilla. Stir in confectioner's sugar. If it is too thick add a little more milk. Frost cookies and top with crushed peppermint. Cookie adapted from The Dahlia Bakery Cookbook by Tom Douglas Christmas Pinwheel Cookies Pecan Tartlets