Mix up a batch of chocolate sugar cookies and dunk them in peppermint-laced chocolate to enjoy a homemade version of the iconic cookie -- even when no box is in sight.
Provided by Kitchen is My Playg
Categories Dessert
Time 3h
Yield 36 cookies
Number Of Ingredients 12
Steps:
- In a mixing bowl, beat butter for about 30 seconds with an electric mixer at medium speed. Add sugar and beat on medium speed until fluffy, about 1 minute. Add egg, vanilla extract, and peppermint extract and beat until well combined, scraping down the sides of the bowl as needed.
- In a separate bowl, whisk together flour, cocoa powder, baking powder, and salt. With the mixer on low speed, gradually add flour mixture to the butter mixture, beating until just combined.
- Divide dough into two equal parts and use your hands to form each part into a disc. Wrap in plastic wrap and refrigerate for 1 hour. It may be tempting to skip the chilling time, but chilling the dough is essential to keeping the cookies from spreading while baking.
- Working with one disc at a time, remove from the refrigerator and roll to 1/4-inch thickness. When rolling the dough, sprinkle cocoa powder on your work surface and rolling pin instead of flour to avoid creating white spots on your cookies.
- Use a 2-inch round cookie cutter to cut the dough into circles. Transfer cut circles to a baking sheet with a small spatula. Re-roll the remaining dough scraps and continue to cut circles until all the dough is used.
- Bake cookies at 350 degrees for 8 minutes. The cookies will still appear soft. Allow to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Place chopped chocolate in the top of a double boiler over simmering water. Add canola oil. Heat, stirring frequently, until chocolate is completely melted and smooth. Remove from heat and stir in peppermint extract.
- One at a time, dip each cooled cookie in chocolate. Place each cookie in the melted chocolate, push down with a fork to submerge completely, and use the fork to lift the cookie out. Gently tap the fork on the side of the bowl to allow excess chocolate to drip off. Place dipped cookies on a baking sheet lined with parchment or waxed paper.
- Allow cookies to stand until chocolate is completely set.
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Steve Eagle
[email protected]Overall, these cookies were a good experience. They were easy to make and they tasted pretty good. I would definitely recommend them to others.
Okas Shedrack
[email protected]These cookies were a bit too minty for my taste, but I still enjoyed them.
Hasnat Saimun
[email protected]The cookies were a little dry, but the flavor was still good.
Haley Bond
[email protected]These cookies were a bit too sweet for my taste, but my kids loved them.
hassan alsufyani
[email protected]I've made these cookies several times now and they're always a hit. They're the perfect balance of chocolate and mint and they're always a crowd-pleaser.
Suhriya Harris
[email protected]The cookies were easy to make and they tasted just like the Girl Scout cookies. I will definitely be making these again.
Alexis Lopez
[email protected]I followed the recipe exactly and the cookies turned out great. They were the perfect size and had a nice crispy texture.
Shaniya Jimmerson
[email protected]These cookies were a little too minty for my taste, but my friends loved them.
Javon Mason
[email protected]I was a little skeptical about making these cookies because I'm not a huge fan of mint, but I was pleasantly surprised. The mint flavor was subtle and the cookies were perfectly chocolatey.
Dailyn Mental
[email protected]These cookies were delicious! The mint flavor was refreshing and the chocolate was rich and decadent.
Esther Davila
[email protected]I've made these cookies several times now and they always turn out perfect. They're the perfect balance of chocolate and mint.
Awa Sanyang
[email protected]These thin mint cookies were a hit! They were so easy to make and tasted just like the Girl Scout cookies.