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December 22, 2011

Peppermint BonBon Cookies!

These were a blast to make and so delicious! A soft and chewy chocolate cookie on the inside with a peppermint crunch on top! 


10 oz. bittersweet or semisweet chocolate, chopped
1/2 cup unsalted butter
1/2 cup finely crushed hard peppermint candies (crushed candy canes work perfectly)
6 tablespoons granulated sugar
3 large eggs
1 teaspoon gluten free vanilla extract
1 teaspoon peppermint extract
1 1/2 cups Authentic Foods Multi Blend Flour
3/4 teaspoons baking powder
1/4 teaspoon salt
1/2 cup semisweet chocolate morsels
Additional coarsely crushed hard peppermint candies, divided
1/2 cup powdered sugar
2 1/2 teaspoons milk
1/2 cup semisweet chocolate morsels, melted

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

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

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

4. Shape dough into 1 1/2 inch balls, place on parchment paper-lined baking sheets. Bake at 325 degrees F for 12 to 13 minutes or until cookies are puffed and cracked on top. Sprinkle crushed peppermints onto cookies; press candy lightly into cookies. Let cookies cool 5 minutes on baking sheet. Transfer to wire rack to cool completely.

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

Makes about 2 1/2 dozen.
Shake your BonBon Shake your BonBon! 

1 comment:

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