Makes about 2-1/2 dozen cookies.
Delightful peppermint crunch cookies!
1/2 cup (1 stick) butter, cut into 1/2″ pieces
4 ounces bittersweet chocolate, roughly chopped
1 1/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon Wilton Peppermint extract
1/4 cup Wilton Peppermint Crunch, plus 2 tablespoons for garnish
1/2 package (6 ounces) Wilton Bright White Candy Melts Candy, melted according to package instructions
1. Preheat oven to 350 degrees. Prepare cookie pans with parchment paper.
2.In a large bowl, stir together flour, cocoa powder, baking soda and salt.
3. In medium microwave-safe container, combine butter and bittersweet chocolate. Microwave at half (50%) power 1 minute; stir. Microwave on 50% power in 30-second intervals, stirring between each, until chocolate and butter are melted. Stir thoroughly until mixture is smooth and let cool 5 minutes.
4. In large bowl, beat chocolate mixture, sugar, eggs, vanilla and peppermint extracts with an electric mixer on medium speed until well combined, about 1 minute. Gradually add flour mixture, scraping down bottom and sides of bowl as necessary, beating until flour is just combined. Stir in 1/4 cup Peppermint Crunch. Drop by rounded tablespoons onto prepared cookie pans, spacing 2″ apart.
5. Bake 9 to 12 minutes, or until cookies crack on top. Remove from oven and let cool on pan 5 minutes. Remove to cooling grid and let cool completely.
6.Drizzle cookies with melted candy. Immediately sprinkle with remaining 2 tablespoons peppermint crunch. Refrigerate until candy is set, about 5 minutes, or allow to stand at room temperature until candy is set.
Note: parchment paper used for baking can be re-used for drizzling cookies. If paper is greasy, turn over to other side.
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