1 1/2 C flour • 1/2 C unsweetened cocoa powder • 1 tsp salt
1/2 tsp baking soda • 1 1/2 sticks unsalted butter, room temp
1/2 C light brown sugar, packed • 1/2 C granulated sugar
1 egg • 24 mini peppermint patties • 6 oz white chocolate bark
peppermint candy canes, finely crushed
Tonight I am going to a cookie exchange, for those of you who may not know what a cookie exchange is … well, it’s basically what it sounds like. This exchange is fairly small, there are thirteen ladies and each one will bring a half-dozen cookies to swap with each person. The great thing about the cookie exchange is that by the end of the night you will have a variety of yummy holiday cookies to share with your family and friends. For this cookie exchange I wanted to try something a little different, I didn’t want to do the usual sugar cookie, gingersnap, or peanut butter delight. I came across this recipe in Rachel Rays, Everyday (December edition) mag and had to try it. I have to say this cookie is great with a warm cup of hot cocoa and whipping cream! This cookie is super moist and packed with rich chocolate and peppermint flavors. I love how the crushed candy canes give each bite a little crunch, you’ll love it too!
Dough will need 1 hour to refrigerate before baking
Using the electric mixer, beat the flour, cocoa power, both sugars, salt and baking soda on low speed. Beat in the butter, then the egg. Turn out the dough onto a large piece of plastic wrap and flatten into a disk; seal. Refrigerate until firm, about one hour. Preheat oven to 350 degrees F. Line cookie sheets with parchment paper. Working with one tablespoon of dough at a time, use your fingers to evenly encase each peppermint patty with dough. Place on the prepared pans and smooth dough with your fingers. Bake, switching the pans half through, until just firm to the touch, about 15 minutes. Remove the pans from the oven and let cool slightly. Cool cookies on a rack. Meanwhile, in a double broiler or small, heat proof bowl set over a saucepan of simmering water, melt half of the white chocolate, stirring until melted. Remove from heat and stir in the remaining white chocolate until smooth. Using a large spoon, drizzle the white chocolate over the cookies and sprinkle immediately with crushed peppermint candies.
Makes about 24 cookies
Recipe from Rachel Rays, Everyday with Rachel Ray magazine, December 2011, p. 88
notes: If you are attending a cookie exchange weeks before you are planning on using the cookies you can freeze them and thaw the day you’d like to serve them. I find that if your cookies are properly sealed before you freeze them they still hold their flavor and moistness.
… ask the dietitian is back on Monday … don’t forget to check it out. Also, I am still taking submissions for your favorite holiday cookie, send in your recipes today!