photo by Alice Choi
Makes 2 dozen
2½ cups all-purpose flour
1 T. baking powder
½ tsp. fine salt
2 sticks unsalted butter, room temperature
2 cups granulated sugar
¼ tsp. pure peppermint or mint extract
1 large egg
½ cup mini semisweet chocolate chips
1 cup confectioners’ sugar, sifted
3–5 T. heavy cream
12 round peppermint candies, crushed, for decorating
Preheat your oven to 350°F and prep a parchment lined baking sheet. Using a large mixing bowl, combine the flour, baking powder, and salt. Set aside.
Using your stand mixer fitted with the flat beater attachment, mix together the butter, sugar, and the peppermint extract on medium-high until pale and fluffy, for about 3 minutes. Beat in the egg, and then slowly pour in the flour mixture, a little at a time, with the setting on low. Stir in chocolate chips.
Roll dough into 1½-inch balls and place, 2 inches apart, on your parchment-lined baking sheets. Bake the cookies for about 12–14 minutes, or until the edges are lightly golden, rotating your baking sheets halfway through. Let cool on sheets for about 5 minutes, then transfer cookies to racks and let cool completely.
Using a small bowl, whisk together the confectioners’ sugar and start with 2–3 tablespoons of the heavy cream, adding more if needed to get the consistency you want. Spread a thin layer of glaze on top of each cookie, or drizzle the glaze, and sprinkle with the crushed peppermint candies. Let dry completely on racks.
Alice Choi writes the blog Hip Foodie Mom