This morning I got up and wrapped Ryan's presents and placed them under our tree. Then I made the neighbours these Martha Stewart Cookies: "Chocolate Peppermint Cookies. They are pretty tasty. I hope that they enjoy them. The boxes I got from Target, aren't they cute.
Here is the recipe for those who would like to make them. The only problem I had with them was they stuck to the parchment paper due to the peppermint candies melting. Very tasty though, a nice holiday treat.
Makes about 3 dozen
1 1/2 cups all-purpose flour
1/2 cup unsweetened Dutch-process cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon coarse salt
4 ounces milk chocolate, chopped
1/2 cup (1 stick) unsalted butter
1 1/2 cups sugar
1 teaspoon pure vanilla extract
1/4 teaspoon pure peppermint extract
3 large eggs
45 round swirled peppermint candies, coarsely crushed
1. Preheat oven to 325°. Whisk together flour, cocoa powder, baking soda, and salt in a medium bowl; set aside. Melt chocolate and butter in a heatproof mixer bowl set over a pan of simmering water. Attach bowl to mixer fitted with the paddle attachment. Add sugar, both extracts, and eggs; mix on medium-low speed until combined. Reduce speed to low; mix in flour mixture. Stir in one-third of the candies. Refrigerate dough until firm, about 30 minutes (or wrap in plastic wrap, and refrigerate overnight).
2. Using a 1-inch ice cream scoop, form mounds of dough; dip tops into remaining candies to coat. Place cookies, candy sides up, on baking sheets lined with parchment paper, spacing 2 inches apart. Bake cookies, rotating sheets halfway through until just set, about 15 minutes. Let cool on sheets on wire racks. Store in an airtight container at room temperature for up to 3 days.
Note: Recipe from Martha Stewart Holiday Handmade Gifts