While these were fun to dress up for St. Patricks Day they are delicious any time of the year. The green drizzle and sprinkles are completely optional but make them extra festive!
Makes about 30 cookies
Ingredients:
1 cup all-purpose flour, plus more for surface
1/2 cup unsweetened Dutch-process cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
5 tablespoons salted butter, softened
3/4 cup sugar
1 large egg
1 large egg yolk
3/4 teaspoon pure peppermint extract, or 5 drops Peppermint Oil
3 cups Milk Chocolate Chips
Roll out 1 disk of dough on a lightly floured surface to 1/8-inch thickness. Using a 2-inch round cutter (or a glass), cut out circles, and place 1 inch apart on parchment-lined baking sheets. Roll scraps together and cut out more circles. Once the sheet pan is full, bake the cookies for 15-17 minutes until top is dry and cookie is beginning to harden. Repeat with the second disk of cookie dough.
Bake until cookies are dry to the touch, about 15-17 min. Transfer cookies, to wire racks, and let cool for at least an hour.
Melt Chocolate Chips and Shortening together in a microwave safe bowl for 60 seconds. Stir to combine, then microwave for 30 second intervals, stirring each time until chocolate is completely melted. If you want it extra minty, add in some peppermint oil at this point. I did an additional 5 drops. Dip the cookies into the chocolate with a fork, turning once and tapping gently to remove excess chocolate. Scrape the bottom of the cookie on the side of the bowl and place back on the cooling rack or a piece of parchment paper to firm up.
Ingredients:
1 cup all-purpose flour, plus more for surface
1/2 cup unsweetened Dutch-process cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
5 tablespoons salted butter, softened
3/4 cup sugar
1 large egg
1 large egg yolk
3/4 teaspoon pure peppermint extract, or 5 drops Peppermint Oil
3 cups Milk Chocolate Chips
3 TBSP Shortening
1/2 bag Green Candy Melts, optional
1/2 bag Green Candy Melts, optional
Sprinkles, optional
Directions
Sift flour, cocoa powder, baking soda, baking powder, and salt into a bowl. Beat butter and sugar with a mixer on medium-high speed for 1 minute. Reduce speed to medium-low, and add egg, then yolk, beating well after each addition. Beat in peppermint extract or Peppermint Oil. Slowly add flour mixture, and beat until just incorporated. Shape dough into 2 disks, wrap each in plastic, and refrigerate until firm, at least 1 hour (or up to 2 days).
Pre-heat oven to 325 degrees.
Directions
Sift flour, cocoa powder, baking soda, baking powder, and salt into a bowl. Beat butter and sugar with a mixer on medium-high speed for 1 minute. Reduce speed to medium-low, and add egg, then yolk, beating well after each addition. Beat in peppermint extract or Peppermint Oil. Slowly add flour mixture, and beat until just incorporated. Shape dough into 2 disks, wrap each in plastic, and refrigerate until firm, at least 1 hour (or up to 2 days).
Pre-heat oven to 325 degrees.
Roll out 1 disk of dough on a lightly floured surface to 1/8-inch thickness. Using a 2-inch round cutter (or a glass), cut out circles, and place 1 inch apart on parchment-lined baking sheets. Roll scraps together and cut out more circles. Once the sheet pan is full, bake the cookies for 15-17 minutes until top is dry and cookie is beginning to harden. Repeat with the second disk of cookie dough.
Bake until cookies are dry to the touch, about 15-17 min. Transfer cookies, to wire racks, and let cool for at least an hour.
Melt Chocolate Chips and Shortening together in a microwave safe bowl for 60 seconds. Stir to combine, then microwave for 30 second intervals, stirring each time until chocolate is completely melted. If you want it extra minty, add in some peppermint oil at this point. I did an additional 5 drops. Dip the cookies into the chocolate with a fork, turning once and tapping gently to remove excess chocolate. Scrape the bottom of the cookie on the side of the bowl and place back on the cooling rack or a piece of parchment paper to firm up.
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