Description
These chewy peppermint chocolate shortbread cookies have a surprise molten center. There’s a double dose of peppermint, with extracts in the batter and crushed candy canes on top.
Ingredients
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- 2 tablespoons unsalted butter, softened
- 1/2 cup sugar
- 1/4 teaspoon peppermint extract
- 2 teaspoon vanilla extract
- 1 large egg
- 1/2 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup powdered sugar
- 12 chocolate baking discs (bittersweet or semisweet)
- crushed peppermint
Instructions
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Preheat oven to 375 F.
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In a stand mixer, with the paddle attachment, cream together butter and sugar on medium-high. Add both extracts and egg, then beat until well mixed. Sprinkle over top flour, cocoa powder, baking powder and salt. Mix until just combined.
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Refrigerate for at least an hour until hard.
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Remove dough from fridge, and roll into tablespoon-sized balls. A cookie scoop makes this easy.
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Roll into powdered sugar and place on parchment lined baking sheet, spread about an inch apart.
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Place 1 chocolate disc in center of each cookie, pushing down slightly.
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Bake for 10 minutes – you want the center to be slightly underdone. Remove from oven, and sprinkle immediately with crushed peppermint while the chocolate is still melty.
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Let cool on a wire baking rack, then eat!