Ingredients
Units
Scale
- 1/2 pound (2 sticks) unsalted butter, room temperature
- 1/2 cup granulated sugar
- 1 teaspoon McCormick Pure Vanilla Extract
- 1/2 teaspoon McCormick Pure Peppermint Extract
- 1 1/2 cups flour
- 1/2 cup unsweetened cocoa
- 1/4 tsp coarse salt
- 1 tablespoon crushed peppermints
for ganache and topping
- 1/2 cup semisweet chocolate chips
- 1/2 cup heavy whipping cream
- 1/2 teaspoon McCormick Pure Peppermint Extract
- 1/2 cup crushed peppermint candy pieces
Instructions
- In the bowl of a stand mixer, beat butter on medium-high for 3 minutes. Add sugar and extracts, and continue beating for 2 minutes.
- With the mixer on low, add the flour 1/2 cup at a time, then add the cocoa and salt. Beat just until combined, then stop the mixer to scrape down the sides. Add crushed peppermint, then turn mixer back on low for a few seconds just until combined.
- On a sheet of wax paper, pat and form the dough into a log about 14 inches long and 1 1/2 inches in diameter. Chill until firm, at least 1 hour (if you need to speed up the process, you can chill in the freezer for 30 minutes).
- When ready to bake, preheat oven to 325 degrees. Line a cookie sheet with parchment. Remove the wax paper from the dough and slice the log into 1/2-inch thick slices. Lay cookies on lined baking sheets. Bake until firm, about 18 minutes. Cool completely on wire racks.
for the ganache:
- Add 1/2 cup semisweet chocolate chips to a small saucepan. Melt the chocolate chips on low heat. Slowly add 1/2 cup of heavy whipping cream and stir for a few minutes until the chocolate and cream have combined into a silky consistency. Add peppermint extract. Remove from heat and set aside.
- Dip a little over half of each cookie into the chocolate ganache and return to the baking sheet. Repeat with the rest of the cookies.
- Sprinkle the chocolate portion of each cookie with the crushed peppermint, let dry, then eat up!