The Christmas Cookie

This past week, Christmas has taken over my life – in a good way. I love everything about this holiday. Mostly, this year has been really special because my boyfriend and I were able to get our very first Christmas tree.

In honour of the beginning of the season, I wanted to bake something really festive. That’s when I found the perfect recipe: Chocolate Peppermint Crunch Cookies.

These cookies are as amazing as they sound. If Christmas could be summed up in one cookie, this would be it.

mini candy canes pre crushing

not a “candy cane crusher” per se
melted chocolate

make sure you roll the balls quickly after they come out of the fridge!

the finished Christmas cookie

Chocolate Peppermint Crunch Cookies
adapted from Two Peas & Their Pod

Yield: 2 dozen cookies
Cook Time: 10minutes

Ingredients:

1 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/8 cup oil
1/3 cup melted chocolate
1 cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
1-2 candy canes crushed up

Directions:

1. Combine the flour, baking powder and salt. Set aside.
2. In the bowl of a stand mixer fitted with the paddle attachment, combine the oil, chocolate and granulated sugar and blend on medium speed. With the mixer running, add the eggs, one at a time, followed by the vanilla, scraping the sides of the bowl as necessary. There may be some small clumps of sugar in the batter at this point. Add the dry ingredients and mix on low speed, stopping once to scrape down the sides. Mix until just incorporated, 2 to 3 minutes. The dough will be sticky.
3. Gather the dough into a disk, wrap in plastic wrap and chill for at least 2 hours or overnight.
4. Position the racks in the lower and upper thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with Silpats or parchment paper.
5. Pour the crushed candy canes onto a plate or into a shallow bowl. Roll the dough into 1-inch balls and roll each ball into the candy cane pieces, so that all sides are covered. Place 2 inches apart on the prepared sheets.
6. Bake for 10 minutes for soft, chewy cookies, or 12 minutes for crisp cookies, rotating the pans halfway through baking. The cookies do set up, so if you want them soft, take them out at 10 minutes. Let cool completely on cooling racks. The cookies can be stored in an airtight container for 3 to 4 days.
Let me know what you think!

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