Chocolate Peppermint Cookies


Chocoholics beware!  Keep a few rolls of this easy dough in the freezer over the holidays for some quick festive treats.

-- Serves
SKILL LEVEL 3-1/2 to 4 dozen cookies
2-1/4 cups all-purpose flour
1/4 cup cocoa powder
1 teaspoon Fleischmann's® Gluten-Free Baking Powder
1/4 teaspoon salt
1-1/2 cups sugar
1/2 cup Mazola® Corn, Canola OR Vegetable Oil
2 eggs
1 teaspoon pure vanilla extract
Chocolate Topping
3/4 cup dark chocolate chips OR 4 ounces bittersweet chocolate
1 tablespoon Mazola® Corn, Canola OR Vegetable Oil
15 peppermint hard candies, crushed
Combine flour, cocoa, baking powder and salt in a bowl until well blended; set aside.

Beat sugar, oil, eggs and vanilla in large bowl with electric mixer for 1 minute or until well mixed.  Add flour mixture at medium speed for 1 to 2 minutes until well blended.

Divide dough in half.  Form each half of dough into an 8-inch log; wrap tightly with plastic wrap.  Freeze for at least 2 hours or up to 1 month.

Preheat oven to 350°F.  Line baking sheets with parchment paper.  Slice frozen dough into 1/4-inch slices on a cutting board; reshape into circular shape, if desired.  Bake 10 to 12 minutes until cookies are set and bottoms are lightly browned.  Cool cookies for 1 to 2 minutes on baking sheet; transfer to cooling rack.

Microwave chocolate and oil in a microwave-safe bowl for 30 seconds on HIGH (100% power).  Continue to heat and stir in 10 second intervals until chocolate is completely melted and smooth.  Spoon a scant teaspoon of chocolate onto each cookie and sprinkle with peppermint candy.  Let cool for 3 to 4 hours until chocolate has set or briefly chill cookies to set the chocolate.

Store in an airtight container for up to 1 week or freeze for up to 1 month.
Total Time
Freeze Time 2 hours to 1 month
Bake Time 10 to 12 minutes
Cool Time 3 to 4 hours
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