In case it was not painfully obvious, I love chocolate/mint combinations! But then again I guess I like chocolate/peanut butter, and chocolate/raspberry...just as long as it's dark chocolate and it isn't hollow. For some reason I never liked those hollow chocolate candies, they were somehow disappointing if you were anticipating a rich creamy filling. But these cookies will not disappoint! Sorry, that was a poor segway.
These cookies are perfect on their own without the peppermint frosting. They are very fudgy and chewy in the center with a crispy edge, very similar to a brownie. So if you are too exhausted to wash another bowl, you may skip the frosting. I accidentally added too much peppermint while I was mixing the sugar and milk together. You really only need a small drop. Just be aware of how full your extract bottle is. One of my cats looked thoroughly disgusted as he strutted through the kitchen. I only see that look on his face if I get too close after brushing my teeth. And by too close, I mean about 5 feet. If I ever make these again, I would like to use Bailey's Irish Cream instead of peppermint. Actually you can make any kind of flavour you wish. These would go with almost anything!Fudgy Peppermint Frosted Cookies
* printer friendly Recipe *
- 1/2 cup (1 stick) of butter at room temp.
- 1 cup of granulated sugar
- 1/2 tsp. of sea salt
- 1 tsp. of vanilla extract
- 1 large egg
- 2 ounces (2 squares) of Unsweetened baking chocolate. Melted
- 1 1/4 cups of all-purpose flour
- 2 cups of confectioners sugar. Sifted
- 1-2 Tbsp. of cream or milk
- Drop of pure peppermint extract
- pink or red food colouring (optional)
In a large bowl, beat the butter until creamy. Add the sugar and salt and continue beating until the sugar is well incorporated (about 2 minutes). Add the vanilla and egg, beat till the mixture is light and airy. On low speed, add the melted chocolate until uniform in colour. Slowly add the flour and beat to incorporate. Cover well and refrigerate for 1 hour.
Preheat the oven to 375F. Line cookie sheets with parchment.
Use about 1/2 Tablespoonfuls of dough for each cookie and roll them into balls. Place each ball onto cookie sheets leaving about 1 inch of space between them. Dip the bottom of a glass into some granulated sugar and press down each ball of dough to 1/4 inch. thickness.
Bake for 7-8 minutes. The cookies may look undone but they will continue to bake after they are removed from oven. Let them sit on the sheets for 3-5 minutes or until they can be removed without breaking. Cool completely before frosting.
Frosting: Sift 1 cup of the confectioners sugar into a large bowl. Add 1 Tablespoon of the milk and mix by hand or with a hand-mixer on low speed. Gradually add the remaining sugar and milk until you have a spreadable consistency. Carefully add a drop of the peppermint extract and mix well. The amount needed is so small that is not even measurable so don't overdo it. It's easier to add more than it is to correct if too strong. Add a few drops of food colouring if desired. Spread, dip, or drizzle over the cooled cookies.
Makes about 24-28 cookies