If you’re a fan of chocolate and peppermint then you’ll love this cookie! This recipe was lightly adapted from Nancy Baggett’s The All-American Cookie Book (which I highly recommend). Even though these cookies are supposed to make 40-45 (2 1/4 inch) cookies, I double the recipe. The dough freezes nicely, and so do the cookies (but they don’t usually make it that far in my house). A great way to use up those leftover candy canes, they’re sure to become a favorite in your household too.
Peppermint Chocolate Fudge Cookies
1 1/2 cups (9 oz) semisweet chocolate morsels (divided)
1 cup *crushed peppermint hard candy or candy canes (divided)
1 3/4 cups all-purpose organic white flour (gluten free flour mix can be substituted)
1/2 cup minus 1 tablespoon unsweetened Dutch-process cocoa powder
1 teaspoon baking powder
3/4 cups (1 1/2 sticks) butter, slightly softened
2 1/2 tablespoons coconut oil
3/4 cup organic sugar or coconut sugar
1 large egg
scant 1/2 teaspoon sea salt
1 1/2 teaspoons vanilla
Preheat oven to 350 degrees (F). Line several baking sheets with parchment paper, a Silpat, or aluminum foil. If using foil grease or coat with nonstick spray.
In a food processor, combine 3/4 cup of the chocolate morsels, a generous 1/3 cup of the peppermint candy, the flour, cocoa, and baking powder. Process in on/off pulses until the chocolate and candy are finely ground; set aside. In a large bowl, with an electric mixer on medium speed, beat together the butter, oil and sugar until light and fluffy. Add the egg, salt, and vanilla and beat until well blended and smooth. Beat or stir in the flour mixture and the remaining 3/4 cup chocolate morsels until evenly incorporated.
Refrigerate for about an hour.
Shape portions of the dough into scant 1 1/4-inch balls with lightly greased hands. Place on the baking sheets, spacing about 2 1/2 inches apart. Dip a large, flat-bottomed glass into cold water; shake off the excess water. Using the bottom of the glass, press the balls into 2-inch rounds, dipping the glass into the water between cookies.
Bake the cookies, one sheet at a time, in the upper third of the oven for 8-10 minutes, or until almost firm when pressed in the center. Reverse the sheet from front to back halfway through baking to ensure even browning. Remove from the oven and immediately sprinkle some of the remaining peppermint candy over the cookies. Don’t sprinkle too heavily.
Transfer sheet to wire rack until the cookies firm up slightly; 3-4 minutes. Using a spatula, transfer the cookies to wire racks, and let cool completely.
* Crush the peppermint candy by placing it in a double layer of plastic bags and smashing with a kitchen mallet. Look for peppermint candy canes that are made without high fructose corn syrup. Trader Joe’s sells organic peppermints that I really like.