Shelly's Recipe

PEPPERMINT BONBON COOKIES

Category: Cookies

8 ounces bittersweet or semisweet chocolate, chopped
1/2 cup unsalted butter
1 1/2 ounce unsweetened chocolate, chopped
1/2 cup finely crushed hard peppermint candies
6 tablespoons granulated sugar
3 large eggs, slightly beaten individually
1 teaspoon vanilla extract
1 teaspoon peppermint extract
1 1/2 cup all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup semisweet chocolate chips
Additional coarsely crushed hard peppermint candies, divided
1/2 cup powdered sugar (optional)
2 1/2 teaspoons milk (optional)
1/2 cup semisweet chocolate chips, melted (optional)

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. Add eggs to melted chocolate, 1 at a time, stirring well. Stir in extracts.

Combine flour, baking powder, and salt; add to chocolate mixture, stirring until combined. Stir in chocolate chips. Cover and chill dough 2 hours or until firm enough to shape. Shape dough into 1 1/2 inch balls; place on parchment paper-lined baking sheets. Bake at 325 degrees F 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.

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.