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12 cookies of christmas

I’m posting one of the Christmas cookies I made this year for you today!  These chocolate peppermint cookies are so fun and festive- and of course they’re easy too!

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Peppermint is kind of one of those flavors that only seems appropriate in baking at Christmas time… that’s why I love using it so much at this time of year.  I rolled the cookies in the crushed peppermint that I showed you how to make HERE.  I have lots of crushed peppermint left over, so I’ll have to come up with something else to use it in!

Cookies:

1 ¾ cups all-purpose flour

½ cup cocoa powder

¼ teaspoon salt

1 cup sugar

1 ½ sticks (3/4 cup) unsalted butter, softened

1 large egg

Filling:

1 cup + 2 tablespoons confectioners’ sugar

1 ½ sticks (3/4 cup) unsalted butter, softened

¾ teaspoon peppermint extract

½ cup crushed peppermint

Cookies: Preheat oven to 350 degrees F.Whisk flour, cocoa, and salt in medium bowl. Beat butter and sugar with electric mixer in large bowl until smooth. Beat in egg. Add dry ingredients to wet, and beat with electric mixer until blended. Chill dough for 30 min.

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After chilled, scoop out dough with tablespoon and roll into balls. Place on cookie sheet and flatten balls with the bottom of a glass or other flat surface (should be about 2 in. round).

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Bake until no longer wet; about 11 min.  Cookies should not be too crisp. Remove from pan and cool completely. Filling: Beat confectioners’ sugar and butter with electric mixer in medium bowl until smooth. Add peppermint extract. Spread filling generously on one cookie round and top with another cookie round.

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Place crushed peppermint on plate and roll edges of cookie sandwich through it (peppermint should adhere to filling).

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Psst!  Just a word of advice…

You can keep these cookies in an airtight container at room temp.

for up to 3 days or freeze them for up to 2 weeks.

A printable version is below:

Chocolate Peppermint Cookie Recipe

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