Chocolate Peppermintdoodles

A soft chocolate-mint cookie with a crisp peppermint candy shell.

makes 3 dozen cookies

1/2 cup unsalted butter, melted and cooled slightly
1/2 cup granulated sugar
1/2 cup light brown sugar, packed
1 large egg, room temperature
1 teaspoon vanilla extract
1/2 teaspoon peppermint extract
1 cup all purpose flour
1/2 cup + 2 tablespoons unsweetened Cocoa powder
1 teaspoon baking soda
pinch of Kosher or sea salt
20 starlight peppermints, pulverized in a food processor

In a large bowl, whisk together butter and sugars until combined. Whisk in egg, and then extracts. Set aside.

In a separate mixing bowl, whisk together flour, cocoa powder, baking soda, and salt.

Add dry ingredients to wet in two installments, mixing completely after each addition. Chill dough in the refrigerator for at least 90 minutes, or up to three days.

Preheat oven to 350F. Line a cookie sheet with parchment or a silicone baking mat.

Form tablespoons of chilled dough into balls slightly taller than they are wide. Roll in pulverized peppermints and set on prepared pan at least two inches apart. Bake for 8-10 minutes, or until puffy and slightly underdone-looking. Let cool on baking sheet for five minutes, then remove to a cooling rack to cool completely.

Notes:

1. Refrigerate dough between batches.
2. Bring cookie sheet back to room temperature before each new batch.

submitted by Liz Davenport