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Chocolate Peppermint Crunch Cookies

4.66 Mitt(s) 3 Rating(s)3 votes, average: 4.66 out of 53 votes, average: 4.66 out of 53 votes, average: 4.66 out of 53 votes, average: 4.66 out of 53 votes, average: 4.66 out of 5

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Level: Easy

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Description

Chocolate cookies with a peppermint crunch—the perfect holiday cookie! Make these for your friends and family this year.

Ingredients

  • 2 cups Sifted All-Purpose Flour
  • 2 teaspoons Baking Powder
  • ½ teaspoons Salt
  • ¼ cups Canola Oil
  • 4 ounces, weight Unsweetened Chocolate, Melted
  • 2 cups Granulated Sugar
  • 4 whole Eggs
  • 2 teaspoons Vanilla Extract
  • 5 whole Candy Canes, Crushed (the Large Ones)

Preparation

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, about 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 after 10 minutes. Let cool completely on cooling racks. The cookies can be stored in an airtight container for 3 to 4 days.

11 Comments

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Nela on 1.22.2011

Good cookies! Very crunchy! ;)

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jennyjenjen on 12.6.2010

I have question about placement in the oven. The “lower and upper thirds” doesn’t make sense to me. I have 5 possible placements in my oven. Should I put the racks on the highest and lowest? Then, do you put both baking sheets on the same rack, or one on each rack? Lastly, when you mention roating, do you mean just turn the pan in it’s place 180 deegrees, or swap the pans if they are on different racks. Thanks!

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ralemap on 12.6.2010

These cookies are fantastic! The taste and texture are wonderful (I went for the chewy version) and I loved the suggestion for the addition of white chocolate on top. Perfect!

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mangiamangia on 12.6.2010

Made these this weekend and for those who like peppermint and chocolate they are really good. Easy too, which is always nice!!

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mangiamangia on 12.3.2010

These cookies sound perfect to make while I am visiting a dear friend who unfortunately does not have a Kitchenaid mixer. Can I make these cookies with a hand mixer, or should I lug my stand mixer with me for the weekend? My apology for the silly question, I am a novice baker! Thank you and happy holidays ~

3 Reviews

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bakingstorm on 12.12.2010

They are good. I did have to double the amount of candy canes I used to cover all of the cookies and it only made about 2 dozen but mine may have been a bit large.
I would caution against putting both baking trays in at a time if you don’t normally as mine definitely did not cook evenly.

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ralemap on 12.6.2010

These are delicious, and look very festive!

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jenng on 11.26.2010

Great Holiday cookie!

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