If you haven't noticed, I've been on a bit of a sweet kick lately. A few nights ago I felt a strong urge to make these peppermint-chocolate cookies when I got home from work. I saw the recipe in Rachael Ray's EveryDay magazine and fell intensely in love. And that was before I bit into them.
Then. I bit into them..
The gates of heaven opened up, music began to play, I danced in perfect circles, until...I needed another bite. This went on for the first three cookies, when I realized that I needed to stop. I had to dig deep within myself to find every ounce of self-control. I could have eaten both pans. All 24 cookies. I'm not kidding.
(adapted from: Rachael Ray's EveryDay magazine)
In a large bowl, using an electric mixer, beat together on low speed:
1 1/2 cups flour
1/2 cup unsweetened cocoa powder
1/2 cup granulated sugar
1/4 cup light brown sugar
1 teaspoon salt
1/2 teaspoon baking soda
1 1/2 sticks (6 ounces) unsalted butter, slightly softened
Turn out the dough onto a large piece of plastic wrap and flatten into a disk; seal. Refrigerate until firm, about 1 hour.
Preheat your oven to 350 degrees F. Line 2 large baking sheets with parchment paper. Working with approximately 1 tablespoon of dough at a time, use your fingers to evenly encase each of 24 miniature peppermint patties (unwrapped and chilled) with the dough.
Place on the prapared pans and smooth the dough with your fingers, if needed.
Bake until just firm to the touch, about 15 minutes. Remove the pans from the oven and let cool slightly. Transfer the cookies on the parchment to a rack to cool completely.
In a small bowl, microwave 6 ounces of white chocolate chips on high in 30-second bursts until it is creamy and completely smooth when stirred.
Using a large spoon, drizzle the white chocolate over the cookies. Let cool completely before serving or storing.
Be prepared to get a glimpse of heaven upon biting into these cookies. Just wait, you will see what I mean!