The Pioneer Woman Chocolate Peppermint Cookies

Usually the first week of December, my family hunkers down in the kitchen. Bowls, baking sheets, chocolate, and flour find their way onto every flat surface in our kitchen and dining room. Christmas baking takes over. Literally. Each year, my family makes our same holiday cookie staples, like these Christmas Shortbread Cookies, but also make sure we throw in a few new ideas. Last month, I received the latest copy of The Pioneer Woman’s magazine, and these Chocolate Peppermint Cookies jumped off the page yelling “Make Me!”.

I mean…. I think they would have said that.

If a picture of a cookie in a magazine could talk.

I think I have mentioned before, how much I love Ree Drummond (a.k.a. The Pioneer Woman).

I have been a follower of her blog for a long time (which inspired me to start this little adventure you are currently reading), made recipes from her cookbooks, watched her Food Network show, and more recently subscribed to her magazine, The Pioneer Woman.

My goodness. Do I love it!

Currently the magazine is four issues a year: Spring, Summer, Fall, and Winter.

With topics covering: Clothes, Beauty, Home, Cooking, Travel, etc.

For me, the most important of these being cooking!

These cookies to be exact!

Because not only were they delicious, but they are about as pretty of a Christmas cookie as you could get.

Santa will be excited to have these sitting out for him on Christmas Eve.

Print

The Pioneer Woman Chocolate Peppermint Cookies

Course Dessert, Snack

Cuisine American

Prep Time 30 minutes

Cook Time 10 minutes

Chilling Time 1 hour

Total Time 40 minutes

Servings 24 Cookies

Author The Pioneer Woman Magazine Holiday 2018

Ingredients

• 1 cup plus 2 Tbsp Flour
• 1/3 cup Unsweetened Cocoa Powder
• 3/4 tsp Baking Soda
• 1/2 tsp Salt
• 1 1/4 sticks Salted Butter, softened (10 Tbsp)
• 1 cup Sugar
• 1 Egg
• 1 1/2 tsp Vanilla Extract
• 3/4 cup Semisweet Chocolate Chips
• 4 oz Milk Chocolate, chopped
• Crushed Peppermint Candies for topping

Instructions

1. Sift the flour, cocoa powder, baking soda, and salt into a large bowl; set aside.

2. In the bowl of a mixer fitted with the paddle attachment, cream the butter and sugar on medium-high speed until fluffy, about 3 minutes. Add the egg and vanilla and mix until combined.

3. Reduce the speed to low and add the flour mixture in two batches, beating until just combined after each addition. Mix in the chocolate chips.

4. Line 2 baking sheets with parchment paper. Scoop rounded tablespoonfuls of dough and roll into smooth round balls. Place 2 inches apart on the prepared baking sheets. Refrigerate until firm, at least 1 hour or overnight.

5. Preheat the oven to 350 degrees F. Bake the cookies until just set, 9 to 11 minutes. (Don't overbake!) Let cool slightly, then press the handle of a wooden spoon into the center of each cookie to make a small indentation. Remove the cookies to a rack to cool completely.

6. Meanwhile, melt the milk chocolate in the microwave in 30-second intervals, stirring. Spoon about 1/2 teaspoon melted chocolate into the center of each cookie and top with crushed peppermints. Let set.