These fun cookies are from Martha Stewart. If you dip them in dark chocolate, they taste a lot like Girl Scout Thin Mint Cookies.
Martha’s recipe is quite labor intensive, involving three refrigerator/freezer periods, dough rolling & cutting, dipping the cookies with a fork, and sifting the candy into similar sized pieces.
I simplified the process a lot when I made these. I shaped the dough into logs that I sliced into rounds, instead of rolling out the dough and then cutting them out with a round cookie cutter. I only chilled my dough once. I dipped the cookies with my fingers (coating just the top and sides, instead of the whole cookie), and I definitely did not sort my crushed candy canes into large and small pieces. Mine may not be as perfect as Martha’s, but that didn’t seem to make any difference to the kids eating them.
2 cups flour
1 cup unsweetened Dutch-process cocoa powder
1 tsp baking soda
1 tsp baking powder
1 tsp salt
10 Tbs butter, softened
1 1/2 cups sugar
2 large eggs
2 large egg yolks
1 1/2 tsp pure peppermint extract
12 large candy canes or 30 peppermint candies, crushed
about 2 pounds chocolate, coarsely chopped (dark or white chocolate)
Preheat oven to 325°F. Line a baking sheet with parchment paper or a silicone mat.
Whisk flour, cocoa powder, baking soda, baking powder, and salt in a bowl. In another bowl, beat butter and sugar with a mixer on medium-high speed for 1 minute. Reduce speed to medium-low, and add eggs and peppermint extract. Slowly add flour mixture, and beat until just incorporated.
Divide dough in half and place on two large pieces of plastic wrap. Using plastic wrap, shape dough into 2 logs about 2″ in diameter. Wrap logs securely in the plastic wrap and refrigerate until firm, at least 1-2 hours, or several days.
When ready to bake, unroll plastic wrap from dough logs. Use a sharp knife to cut dough into 1/4” disks. Gently reshape edges into circles, if necessary. Place cookies on lined baking sheet, keeping unused dough in the refrigerator until ready to slice. Bake cookies for 10 minutes, or until dry to the touch. Cool 2 minutes on baking sheet before transferring cookies to wire racks to cool.
Melt chocolate in a heatproof bowl in the microwave or in a double boiler (melt chocolate slowly). Dunk cookies into melted chocolate. Use a fork to turn the cookie over in the chocolate. Pick up the cookie with the fork, let excess chocolate drip off, and gently scrape bottom against edge of bowl. Place on parchment (or waxed paper)-lined baking sheets, and while the chocolate is still wet, sprinkle tops of cookies with the crushed candy canes. Let chocolate harden before storing. (TIME SAVING NOTE: You can also just use your fingers to hold the cookie and only dunk the top and sides of the cookie, gently scraping the excess chocolate off of the top of the cookie before placing it on the parchment paper)
Makes 4-6 dozen, depending on the size of your cookies