Ruth’s Peppermint Cookies
We’re taking a classic chocolate wafer cookie and dressing it up with a dusting of crushed candy cane. Consider this the perfect peppermint-flavored tea-dunking cookie. These cookies can be crushed and pressed with butter into a pan for a delicious cookie crust pie sandwiched with your favorite ganache. Be sure to use a natural cocoa powder here (we used TCHO); it is naturally more acidic and works with the baking soda to lift the cookie dough in the baking process.
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Ingredients
- 6.5 oz All-Purpose Flour
- ½ cup Natural Cocoa Powder
- ½ cup Granulated Sugar
- 3/4 cup Powdered Sugar
- ½ teas Kosher Salt
- 1/8 teas Baking Soda
- 200 grams Cold Unsalted Butter High-fat European-style butter, like from Straus, is great here!
- 1 teas Vanilla Extract
- ½ teas Peppermint Extract
- 4 oz White Chocolate
- ¼ teas Coconut Oil
- 4 Large Candy Canes Crushed or chopped finely in a foodprocessor
Instructions
- Preheat your oven 350°F
- Add the butter and mix until the dough nearly comes together.
- Place your flour, cocoa powder, sugars, salt and baking soda in the bowl of a stand mixer fitted with the paddle attachment and mix for just a moment to combine.
- Add the milk and extract and mix until just combined.
- Roll very thin between two sheets of parchment paper and chill for about 30 minutes.
- Line two cookie sheets with parchment paper and cut cookies out with a circle cutter.
- Bake for 10-12 minutes or until just set on the edges.
- Cool on the cookie sheets.
Peppermint Dust
- Using a microwave or double boiler, melt the chocolate. careful to stir often and never melt the chocolate fully with eiher heatsource.
- Once the chocolate is about ¾ melted, remove it from the heat and stir until smooth.
- Drizzle over the cookies and sprinkle immediately with the crushed candy canes.
