These cookies are a little crisper than I like, but it didn’t take away from the greatness of this cookie. Meeshie loved them. So did I, and I’m not generally a fan of chocolate and peppermint. It always makes me think of York Peppermint Patties and I’ve never liked them.
Don’t let the candy garnish prevent you from making these year round. You could easily substitute the Starlite Candies with buttermints at Easter. Or use green Starlite Candies in March. Or better yet, use white peppermint candy and a few drops of food coloring.
These cookies, as is, are perfect for your favorite valentine. Use a heart-shaped stencil to sprinkle for the candy sprinkles. And use your own judgement on how finely you want to crush the candy. I made the pieces larger for Christmas, but making a candy dust for Valentine’s Day would be perfect, too.
- 2 1/2 C Flour
- 1 T Baking Powder
- 1/2 t Salt
- 1 C Butter, softened
- 2 C Sugar
- 1/4 t Peppermint Extract
- 1 Egg
- 1/2 C Mini Semi-Sweet Chocolate Chips
- 1 C Confectioner’s Sugar
- 3-5 T Half and Half
- 12 Round Peppermint Candies, crushed (Starlite Candies or Candy Canes)
Combine first three ingredients in a medium bowl. Set aside. In a large bowl, cream the butter and sugar until light and fluffy. Scrape down the sides of the bowl and add the peppermint extract. Beat again for three minutes. Beat in egg. Slowly add flour mixture. Stir in chocolate chips.
Roll the dough into quarter sized balls. Place on a parchment-lined baking sheet. Bake for 12 minutes in a 350 degree oven. Let cool for five minutes before transferring off the cookie sheet.
Stir the confectioner’s sugar and enough cream to make a spreadable glaze. Spread a thin layer of glaze on top of each cookie (or dip the top of the cookies in the glaze) and sprinkle with the crushed candy.