Chocolate Peppermint Cookies

It's officially the Month of Love. Chocolate=love in my home. I found this recipe a few years back when I subscribed to Food Network's 12 days of Cookies (Christmas time tradition). They send a new cookie recipe for 12 days in a row in November. In the 3 or 4 years I have subscribed, this is the only keeper recipe. Choc Peppermint Cookies are a little like a brownie/cookie. I'm not a big mint lover, so I go easy on the mint extract. You could always leave the mint flavoring out too. It's only in the glaze. During the holidays we added the sprinkles to make them a little more festive. A bunch of these in a really cute box from a craft store with pretty pink or red ribbon would make a great inexpensive treat for your Valentine. What gift is better than a home made one?? This comment applies only to female gift giving readers.

Chocolate Peppermint Cookies

Food Network

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Cookies:
2 ¼ cups all-purpose flour
3/4 cups unsweetened cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1 cup packed light brown sugar
3/4 cup sugar
2 eggs
2 teaspoons vanilla extract
2 cups semi sweet chocolate chips (regular or mini’s)

Glaze:
3/4 cup confectioners sugar
2 drops mint extract, or more to taste
3 1/2 teaspoons half and half or milk

For the cookies:

Preheat oven to 350 degrees F. I use the convection bake setting. If you are not using convection, you may have to bake these for a total of about 10-12 minutes or until barely set*.

In a medium bowl sift together flour, cocoa powder, baking soda and salt. Set aside. In a mixer beat together the butter with the sugars until fluffy, about 2 minutes. Add eggs 1 at a time, beating until smooth after each addition and scraping the sides of the bowl as necessary. Add vanilla. On a low speed beat in the flour mixture a little at a time. Gently mix in chocolate chips.

On an ungreased cookie sheet, drop teaspoons of the batter about 2 inches apart. Bake until just cracked on top, about 8 minutes, rotating the pan halfway through the cooking time. Flatten the cookies slightly with a spatula after removing from oven. Cool completely.

For the glaze:
In a small bowl mix together the sugar; mint extract and milk until smooth. Transfer mixture to a medium resealable plastic bag and snip off a tiny bit of the corner. Drizzle glaze over cooled cookies. Let cookies stand until set, about 10-20 minutes.

If desired, before glaze sets, sprinkle with chopped mint candy.

Tips:
-I add the dry ingredients all at once, with the chocolate chips. I do this on all chocolate chip cookies, it helps keep the chocolate from sinking to the bottom of the cookie.
-*Do not over bake. Let the cookies cool completely before glazing. They will continue to cook and set up after you remove from the oven.

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