Several coarsely chopped hard peppermint candies for decoration
Instructions
Combine first 3 ingredients in a large saucepan over low heat until chocolate melts andmixture is smooth, stirring occasionally. Remove from heat and stir in ½ cupcrushed peppermint and sugar. Let cool.
Add eggs one at a time to melted chocolate, stirring well. Stir in extracts.
Combine flour, baking powder and salt. Stir into chocolate mixture. Stir in chocolatechips. Cover and chill dough for about 2 hours or until firm
Preheat oven to 325F.
Shape dough into 1 ½ inch balls. Place on baking sheets lined with parchment paper.Bake for 12-13 minutes or until puffed and crinkly on top. Sprinkle coarselychopped peppermint candies on top, pressing lightly into top of cookie. Cool 5minutes on baking sheet then transfer to cooling racks.
Optional: Mix approx. ½ c. powdered sugar and a few teaspoons of milk to make a thinglaze. Drizzle over completely cooled cookies.
Notes
Recipe Notes: Here are my best tips for making ‘peppermint dust.’ You can certainly seal candy in a plastic bag and smash it with a rolling pin until it’s crushed. But here’s an easier way to get a nice consistency without too much mess. Seal peppermint candies in a zip plastic bag, removing as much air as you can. Then seal into a second plastic bag. Squeeze out air. Place the bag on top of a cutting board to prevent damage to your counter. Using a meat mallet or hammer, roughly break the candy into pieces. The extra layers of plastic helps prevent the candies from puncturing the bag and getting all over the counter. Now simply empty crushed candy into your blender or food processor. A few moments on grind will produce a wonderful peppermint dust. The smaller candy pieces will be easier on your blades.Making extra ‘peppermint dust’ gives you some to keep on hand for sprinkling in hot chocolate or coffee. Store in air-tight bags to keep it fresh.Chocolate Peppermint Bonbons Recipe
