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FOR THE COOKIES

1¼ cups (6½ oz/200 g)

all-purpose flour

¾ cup (6 oz/185 g) sugar

¾ cup (2¼ oz/65 g)

Dutch-process cocoa powder

1 teaspoon baking soda

¼ teaspoon baking powder

¼ teaspoon kosher salt

¾ cup (6 oz/185 g) unsalted

butter, at room temperature

1 large egg plus 1 large egg yolk

1 teaspoon peppermint extract

FOR THE ICING

2 cups (12 oz/375 g) white

chocolate chips

2 tablespoons canola oil

15–20 peppermint candies,

crushed (about ½ cup/85 g)

MAKES ABOUTMAKES ABOUT

2 DOZEN COOKIES2 DOZEN COOKIES

Peppermint Crunch Cookies

Dutch-process cocoa powder gives these easy-to-make fudgy cookies a rich dark color and a

deep chocolate taste. To infuse the white chocolate icing with peppermint flavor, add

1

/

2

teaspoon

peppermint extract with the oil. Store these cookies between sheets of waxed or parchment paper

to keep them looking their best.

Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.

In the bowl of a stand mixer, using a handheld whisk, whisk together the flour, sugar,

cocoa powder, baking soda, baking powder, and salt. Fit the mixer with the paddle

attachment, add the butter, and beat on low speed until light and fluffy, about 3

minutes, then beat in the egg, egg yolk, and peppermint extract. Raise the speed to

medium and beat until the dough comes together, about 2 minutes.

Drop the dough by rounded tablespoons onto the prepared baking sheet, spacing

the cookies about 2 inches (5 cm) apart. Flatten each ball slightly with the palm of

your hand.

Bake until the cookies are firm to the touch, 8–10 minutes. Transfer the baking sheet

to a wire rack and let the cookies cool on the sheet for 5 minutes, then transfer the

cookies to the rack and let cool completely.

Meanwhile, make the icing: Place the white chocolate chips in a heatproof bowl set

over but not touching barely simmering water in a saucepan and heat, stirring

occasionally, until the chocolate is melted. Remove from the heat and stir in the oil

until smooth.

Line another baking sheet with parchment paper. Dip each cookie halfway into the

melted white chocolate, then immediately sprinkle peppermint candies over the

white chocolate. Place on the prepared baking sheet. If the white chocolate begins to

harden, set the bowl over simmering water for up to 1 minute to remelt. Let the

cookies set up for 15 minutes before serving.

TIP For a different but still festive twist during the winter holidays, replace the

peppermint candies with crushed peppermint bark.

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BAKING FAVORITES