| Level: | Easy |
| Total: | 3 hr 15 min |
| Active: | 20 min |
| Yield: | 24 cookies |
Ingredients
- 1 cup (2 sticks) salted butter, softened
- 1 cup powdered sugar
- 2 teaspoons vanilla extract
- 1 large egg
- 2 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon kosher salt
- Large handfuls of both red and green peppermint candies, plus more for serving
- 4 ounces almond bark or white baking chocolate
Instructions
- Add the butter and powdered sugar to the bowl of an electric mixer fitted with the paddle attachment and beat until the mixture is nice and smooth. Mix in the vanilla and egg. Add the flour, cocoa powder and salt and mix just until the dough comes together. Press a piece of plastic wrap onto the surface of the dough and refrigerate it for a couple of hours.
- While the dough is chilling away, unwrap the candies and place them in two plastic bags, separated by color. Crush the candies to pieces with a rolling pin. Throw the crushed mints into separate bowls and set aside.
- Preheat the oven to 375 degrees F.
- Roll the dough into balls. Place the balls onto baking sheets lined with parchment paper or baking mats. Flatten them slightly with the bottom of a coffee mug or glass. Bake until just set, 7 to 9 minutes. Let the cookies cool completely.
- Meanwhile, melt the almond bark in a double boiler or microwave-safe bowl and stir until smooth. One at a time, dip the cooled cookies halfway into the melted almond bark. Sprinkle the top sides generously with crushed mints, holding the cookies over the bowls to catch the excess. You can mix red and green on the same cookie, or do some with just red and some with just green.
- Lay the cookies, sprinkled-side up, on parchment paper or a baking mat and allow them to set completely. Serve with a few whole mints on the side.
Nutrition Facts
| Serving Size | 1 of 24 servings |
| Calories | 179 |
| Total Fat | 11 g |
| Saturated Fat | 7 g |
| Carbohydrates | 18 g |
| Dietary Fiber | 2 g |
| Sugar | 6 g |
| Protein | 3 g |
| Cholesterol | 28 mg |
| Sodium | 87 mg |
Reviews
These are great. However, it’s very important to not over bake. I only cook until just set so they stay soft. These aren’t super sweet cookies. With the icing, they kind of remind me of chocolate pop tarts.
Cookies very dry. Will not make again
Excellent. Like other reviewers pointed out this is more of a French sable and not meant to be cloyingly sweet- which is a good thing. We dipped them flat side down in melted pure white chocolate (not bark) to coat one side of the cookie and sprinkled crushed candy canes on some and just plain sprinkles on others. They are perfect and delicious!!! I liked this recipe- it was a refreshing change from the overly sweet sugar-and-butter recipes we typically see. Well done!!
I have made these the last couple years, and yes they are not too sweet but that’s why you dip them in the almond bark with sprinkles. I also have used a chocolate bourbon dip with Christmas sprinkles and mini chocolate chips, yummm
WOW, this cookie is amazing!! It is the best cookie I’ve ever made, and will now be my go-to Christmas cookie! Clearly it’s not for everyone based on the comments – it is a bit of a drier, sandy texture and not overly sweet. To me, it tasted exactly like hot cocoa!
Very little sugar in the dough combined with the unsweetened cocoa powder made for a very bitter cookie, no one in the family liked, had to throw out.
I loved these cookies! Yes they are different in that they are not as sweet but are very chocolatey. I love peppermint on them, which that and the almond bark give just the right amount of sweetness. I don’t always like to mix peppermint candy or cookies on cookie platters because it gives everything a peppermint flavor in my opinion. So this year I sprinkled with Christmas sprinkles and other colorful sugars which made them look so festive! I also had some melted choc chips left over from another recipe and did a marble effect on the whole cookie and topped with chopped pistachios ( also leftover). I’m not sure if I would’ve made these based on the reviews of other bakers, but I found these in her holidays cookbook and I am so glad I made them. Versatile and very good! Lots of friends remarked on them because they were a little different!
I make these every fall/winter! My favorite. Also delicious dough
I added 1/4 tsp peppermint extract , one additional egg and one cup of sugar. I rolled the balks into sugar before I pressed them. Baked 12 minutes to make them crunchy cookies. Dipped them in milk chocolate then candy canes.
I made the recipe as written and the cookie batter was greatly lacking. My son likened it to play-doh! So I added another egg (for a total of 2 eggs) and 1 cup of granulated sugar and it helped immensely! The cookies still held up well to the baking and dipping. Not sure I’ll make again though…these cookies take a lot of time between resting the dough, cooling the cookies and dipping them in almond bark and waiting on them to dry again and the taste was just okay.