Friday, December 14, 2012

Peppermint Bonbon Cookies

This is a new recipe I tried this year and it's so good! One of my new favorites!

Peppermint Bonbon Cookies
by Rachael Tanis
adapted from

8 ounces bittersweet or semisweet chocolate, chopped
1/2 cup unsalted butter
1 1/2 ounces unsweetened chocolate, chopped
1/2 cup finely crushed hard peppermint candies
6 Tablespoons granulated sugar
3 large eggs
1 teaspoon vanilla extract
1 teaspoon peppermint extract
1 1/2 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup semisweet chocolate morsels
Additional coarsely crushed hard peppermint candies, divided
1/2 cup powdered sugar (optional)
2 1/2 teaspoons milk (optional)
1/2 cup semisweet chocolate morsels, melted (optional)

Combine the first 3 ingredients in a large saucepan; cook over low heat until the chocolate melts and the mixture is smooth, stirring occasionally. Remove from the heat, and stir in 1/2 cup crushed peppermint and 6 tablespoons of sugar. Let cool for 30 minutes.

Add the eggs to the melted chocolate, 1 at a time, stirring well. Stir in the extracts.

Combine the flour, baking powder, and salt; add to the chocolate mixture, stirring until combined. Stir in the chocolate morsels. Cover and chill the dough for 2 hours or until firm enough to shape.

Shape the dough into 1 1/2" balls; place on parchment paper-lined baking sheets. Bake at 325° for 12 to 13 minutes or until th cookies are puffed and cracked on top. Sprinkle with the crushed peppermints; press the candy lightly into the cookies. Let the cookies cool for 5 minutes on baking sheets. Transfer to a wire rack to cool completely.

Whisk together the powdered sugar and milk; drizzle over the cooled cookies, if desired. Drizzle with the melted chocolate, if desired. Sprinkle the cookies again with the chopped peppermint, if desired. Let the cookies stand until the glaze and the chocolate are firm.

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