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Peppermint Bonbon Cookies
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Worthy of a Special Occasion

Here's a decadent holiday combination--soft and chewy chocolate on the inside with a little peppermint candy crunch on top. These gems are great plain or we offer a double glaze option, too.

Prep: 25 min.; Cook: 13 min. per batch; Other: 2 hr., 35 min.

Editor's favorite; Gift idea; Make ahead

Yield: 2 1/2 dozen

Ingredients

  • 8  ounces  bittersweet or semisweet chocolate, chopped
  • 1/2  cup  unsalted butter
  • 1 1/2  ounces  unsweetened chocolate, chopped
  • 1/2  cup  finely crushed hard peppermint candies
  • 6  tablespoons  granulated sugar
  • 3  large eggs
  • 1  teaspoon  vanilla extract
  • 1  teaspoon  peppermint extract
  • 1 1/2  cups  all-purpose flour
  • 3/4  teaspoon  baking powder
  • 1/4  teaspoon  salt
  • 1/2  cup  semisweet chocolate morsels
  • Additional coarsely crushed hard peppermint candies, divided
  • 1/2  cup  powdered sugar (optional)
  • 2 1/2  teaspoons  milk (optional)
  • 1/2  cup  semisweet chocolate morsels, melted (optional)

Preparation

Combine first 3 ingredients in a large saucepan; cook over low heat until chocolate melts and mixture is smooth, stirring occasionally. Remove from heat, and stir in 1/2 cup crushed peppermint and 6 Tbsp. sugar. Let cool 30 minutes.

Add eggs to melted chocolate, 1 at a time, stirring well. Stir in extracts.

Combine flour, baking powder, and salt; add to chocolate mixture, stirring until combined. Stir in chocolate morsels. Cover and chill dough 2 hours or until firm enough to shape.

Shape dough into 1 1/2" balls; place on parchment paper-lined baking sheets. Bake at 325° for 12 to 13 minutes or until cookies are puffed and cracked on top. Sprinkle coarsely crushed peppermints onto cookies; press candy lightly into cookies. Let cookies cool 5 minutes on baking sheets. Transfer to wire rack to cool completely.

Whisk together powdered sugar and milk; drizzle over cooled cookies, if desired. Drizzle with melted chocolate, if desired. Sprinkle cookies again with chopped peppermint, if desired. Let cookies stand until glaze and chocolate are firm.

Oxmoor House, JUNE 2007

Member Ratings and Reviews

5 stars
2atlcooks
I followed the recipe exactly and they turned out perfectly - beautiful to look at and wonderful to eat! These were perfect for my holiday dinner party. One note - they are time-consuming.12/31/09

5 stars
Rochesteragent
I was working so my husband voluteered to make these cookies, and they turned out extremely well. Contrary to some of the other reviews, the cookies did look like the photo--he used an ice cream scoop to make them rounded, so they tasted great and looked festive!12/21/09