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Ingredients
| salted butter: 1 cup (softened) |
| granulated sugar: 1 cup |
| unsweetened cocoa powder (sifted): 1/2 cup |
| baking powder: 1 1/2 tsp |
| salt: 1/2 tsp |
| eggs: 1 |
| vanilla extract: 1 tsp |
| all-purpose flour (unsifted): 2 1/2 cups |
| semisweet chocolate chips: 24 oz |
| multipurpose shortening: 1/4 cup |
| peppermint extract: 1/4 tsp |
Chocolate-Covered Peppermint Cookies
Credit: Food.com
User rating:
-
Prep Time
40 min -
Cook Time
10 min -
Servings
80 serving(s)
Tags
- In a stand mixer, beat butter for 30 seconds. Add sugar, cocoa powder, baking powder and salt. Beat until combined, scraping bowl as needed. Beat in the egg and vanilla. Mix in flour, dough will be stiff.
- Divide dough in half and shape each half into a 10-inch roll. Wrap each roll in waxed paper. Refrigerate about an hour. The dough just needs to be firm enough to slice.
- Cut rolls into 1/4 inch slices (see note) and place about 1 inch apart on an ungreased cookie sheet. Bake at 375 degrees for 6-8 minutes or until edges are firm. Cool cookies on wire rack.
- Heat coating ingredients over medium-low heat until melted and smooth.
- Dip each cookie in chocolate, turning to coat. A thin metal spatula may be used to scrape off excess coating. Place cookies on cookie sheets covered with waxed (or parchment) paper. Chill until set.