10 January 2018

Tried and True Recipe: Mint Chocolate Cookies

I started making these cookies many years ago. I love them. And just this year for the first time, my kids were asking me about them before Christmas. So I guess that means they are officially loved by the whole family and are now a Christmas tradition. I just had to google this to find out where the recipe I had printed out came from. And it’s Rachel Ray’s recipe. Well, thankyouverymuch Rachel Ray. This recipe alone is worth the hassle of finding/bringing candy canes to Africa each year!


  • 1 1/2 stick (6 ounces) unsalted butter, softened
  • 1 1/2 cups confectioners’ sugar
  • 1 large egg
  • 1 1/2 cups flour
  • 1/2 cup unsweetened cocoa powder
  • 1 pinch salt
  • Two 3.5 -ounce bars dark chocolate , finely chopped
  • 1/2 teaspoon vegetable oil
  • 2/3 cup finely crushed peppermint candy canes or candies
  1. Using an electric mixer, beat the butter until soft. With the mixer on low, gradually add the confectioners’ sugar until creamy, then beat in the egg. In a medium bowl, whisk together the flour, cocoa and salt; add to the mixer about one-third at a time, beating at low speed until smooth.

  2. Lay a 16-inch sheet of parchment paper on a work surface; turn out the dough onto the paper. Using your hands, shape the dough into a 12-inch-long cylinder; wrap tightly in the parchment and roll into a smooth, even log. Twist the ends to seal and refrigerate for 30 minutes; reshape the cylinder and refrigerate for 30 minutes more.

  3. Preheat the oven to 350°; line 2 cookie sheets with parchment paper. Unwrap the dough; using a sharp knife, slice into 1/3-inch-thick rounds. Place about 1 inch apart on the cookie sheets; bake until firm, 18 to 20 minutes. Let cool completely. (I often take them out early, while they are still soft because we prefer a soft cookie to a crispy one.)

  4. In a bowl, combine two-thirds of the chopped chocolate with the oil; microwave for 30 seconds, then stir until smooth. (If needed, heat for additional 10-second intervals.) Stir in the remaining chopped chocolate until smooth.

  5. Using an offset spatula, spread a scant teaspoon of melted chocolate on top of each cookie. Sprinkle the peppermints on top and let stand until set, 2 to 3 hours.

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