Sunday Night® Chocolate Peppermint Cookies
These cookies are like a first cousin to chocolate peppermint bark, but with a whole new dimension. Crunchy peppermint bits that top these soft, fudgy deep chocolate cookie centers bring a mixture of texture and flavors that are irresistible. Everyone will ask for the recipe.
1½ cups all-purpose flour
½ cup Dutch-process cocoa
½ teaspoon baking soda
¼ teaspoon salt
¾ cup (1.5 sticks) butter, softened
½ cup granulated sugar
½ cup packed brown sugar
½ teaspoon peppermint extract
¼ cup Sunday Night Dark + Decadent Chocolate Premium Dessert Sauce, room temperature
Crushed peppermint candies for topping
Preheat oven to 350°F. Grease two cookie sheets or line with parchment paper. In a small bowl combine flour, cocoa, baking soda, and salt; set aside.
In a mixer bowl beat butter, granulated sugar, and brown sugar with an electric mixer on medium-high until fluffy (about 1½ minutes), scraping bowl as needed with a rubber spatula. Add egg and peppermint extract. Beat until combined. Beat in dry ingredients on low, about 1 cup at a time, until thoroughly combined, scraping bowl as needed. Shape dough into 1-inch balls (about a tablespoon each). Place balls on the prepared cookie sheets.
Bake for 5 minutes. Carefully remove pans from the oven to a wire rack. Using a ½-teaspoon measuring spoon, gently press back of the spoon into the center of each ball, making a fairly deep well. Quickly fill each cookie with about ¼ teaspoon of Sunday Night® Dark + Decadent Chocolate Premium Dessert Sauce* (don’t fill too full or sauce might spill out during baking). Return pans back to oven and bake 5 minutes more. Edges should just start to feel firm to the touch and centers should still be soft (do not overbake). Immediately sprinkle each cookie with crushed peppermint bits. Cool cookies on the pans for 1 minute. Transfer cookies to wire rack; cool completely.
Tips From Eileen
*Tip: The quickest way to fill the cookies with chocolate sauce is to pipe it. Place the room temperature sauce in a disposable piping bag with the tip snipped off or into a clean quart-size storage bag with a corner snipped.
*Tip: Store cookies in a covered container at room temperature or the refrigerator for up to 3 days. Or, freeze cookies in a freezer container for up to 3 months and thaw before frosting.
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