Peppermint adds a fresh bite to these pretty chocolate cookies. They’re my holiday party go-to. If you don’t have mini muffin pans, use disposable foil baking cups.
—PAM CORRELL BROCKPORT, PA
PREP: 45 MIN. + CHILLING • BAKE: 10 MIN./BATCH • MAKES: 4 DOZEN
1/2 cup butter, softened
1 cup sugar
1 large egg
1 teaspoon peppermint extract
1 1/2 cups all-purpose flour
1/2 cup baking cocoa
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
TOPPING
1 cup (6 ounces) semisweet chocolate chips
1/2 cup heavy whipping cream
1/4 cup white baking chips
Green paste food coloring, optional
1. Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and extract. Combine flour, cocoa, baking soda, baking powder and salt; gradually add to the creamed mixture and mix well.
2. Shape into 1-in. balls; place in paper-lined miniature muffin cups. Bake 8-10 minutes or until set. Remove to wire racks. Cool completely.
3. Place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Cool to room temperature, stirring occasionally. Refrigerate until ganache reaches a piping consistency, about 20 minutes. Pipe over cookies.
4. In a microwave-safe bowl, melt white baking chips at 50% power 1 minute; stir until smooth. If desired, tint with green food coloring. Pipe over tops.
FEBRUARY 19
NATIONAL CHOCOLATE MINT DAY