Email to Debbie Wharton Howell      

Recipe Categories: mystic6799's HOME PAGEAPPETIZERS BarCookies BBQ BEVERAGES BREAD BREADMACHINE BREAKFAST CAKESandPIES CANDY CASSEROLES CHEESECAKE CleanEating COOKIES CROCKPOT CUPCAKES DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD FRUIT GameMeat GlutenFree GritsGrains HerbalRemedies IceCream IndoorGrill JAMSandJELLIES MARINADES MEATS MiamiMediterraneanDiet PASTA PASTRIES PaulaDeen PetFood PIZZA POULTRY RachaelRay RICE SALADandDRESSING SANDWICHES SAUCES SEASONINGS SNACKS SOUPSandSTEWS VEGETABLES VEGETARIAN Wings

Peppermint Bonbon Cookies




Source of Recipe


Oxmoor House, JUNE 2007






Recipe Introduction


Here's a decadent holiday combination--soft and chewy chocolate on the inside with a little peppermint candy crunch on top. These gems are great plain or we offer a double glaze option, too.





List of Ingredients



• 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)
  






Instructions



1. Combine first 3 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 Tbsp. 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 2 hours or until firm enough to shape.
   
4. Shape dough into 1 1/2" balls; place on parchment paper-lined baking sheets. Bake at 325° for 12 to 13 minutes or until cookies are puffed and cracked on top. Sprinkle coarsely crushed peppermints onto cookies; press candy lightly into cookies. Let cookies cool 5 minutes on baking sheets. 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. Sprinkle cookies again with chopped peppermint, if desired. Let cookies stand until glaze and chocolate are firm.
   






Final Comments


2 1/2 dozen