Last Christmas I really wanted to make the cookies that were on the final page of the December issue of Martha Stewart Living. It was a recipe for chocolate peppermint cookies dipped in white chocolate and sprinkled with crushed peppermint candies. Unfortunately, I never got around to baking them.
I quickly found the recipe and set out to create the homemade version of the addictive and decadent cookies. Although they take a little time, the effort is worth it, as these cookies are to die for. I served them at a holiday happy hour, but packaged in a pretty tin, they are a wonderful edible gift. Look at the recipe when you read more.
Ingredients 1 cup all-purpose flour, plus more for surface Directions Makes about 3 dozen.
1/2 cup unsweetened Dutch-process cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 1/2 ounces (5 tablespoons) unsalted butter, softened
3/4 cup sugar
1 large egg
1 large egg yolk
3/4 teaspoon pure peppermint extract
8 large candy canes or 30 peppermint candies, crushed
2 pounds white chocolate, coarsely chopped
1 cup all-purpose flour, plus more for surface
Makes about 3 dozen.