These will be your new favorites. I have tried a lot of new Christmas cookie recipes over the past two years and I was already starting from a very solid foundation (the Devine family takes Christmas cookies very seriously- there is even a recipe book (limited edition print)). And while I love trying new recipes, nothing ever seemed to top our family favs. Until these. They are everything I never knew I needed and I can say with almost 100% certainty that they are the best thing I have ever made.
The cookies are fudgey and the tops look almost like the top of a macaron and the frosting is sweet with a blast of mint at the end of the bite. I can’t say enough good things about them and they aren’t tricky at all to make!
Makes about 20 sandwich cookies.
HOT CHOCOLATE COOKIES
- 5 tablespoons unsalted butter
- 8 oz dark chocolate chips
- 3 tablespoons Dutch process cocoa powder
- 2 large eggs, room temp
- 1 1/4 cups granulated sugar
- 1 tablespoon canola oil
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 3/4 teaspoon baking powder
- 5 large candy canes, crushed
PEPPERMINT WHITE CHOCOLATE FROSTING
- 1 cup unsalted butter, softened
- 6 oz of white chocolate chips, melted
- 2 1/2 cups confectioners’ sugar
- 2 tablespoons of finely crushed peppermint candies (I put mine in the food processor so they were super fine)
- 1 tablespoon milk
- Preheat oven to 350. Line a baking sheet with parchment paper.
- In a small heavy-bottomed saucepan, heat butter over very low heat. Add chocolate, and melt together, stirring frequently to prevent chocolate from scorching. Cook until mixture is warm to the touch but not hot. Add in cocoa, and whisk until combined. Remove from heat and keep warm.
- In the bowl of a stand mixer fitted with the paddle attachment, beat eggs and sugar on high speed until very light and fluffy, 3-5 minutes.
- With mixer on low speed, add oil and vanilla, beating until just combined. Add warm chocolate mixture, beating until combined.
- In a small bowl, whisk together flour and baking powder. Gradually add flour mixture to egg mixture, beating until combined. Using a spatula, finish stirring batter. Let stand until batter firms to the consistency of a thick brownie batter, about 5 min. Drop batter by heaping 2 tablespoonfuls at least 2 inches apart onto prepared pan.
- Bake one batch at time, until puffed and cracked an edges are set, 8 to 12 minutes (mine took 9 1/2 min).
- While the cookies are baking, whip up your frosting! All ingredients can go straight into the bowl of your stand mixer with whisk attachment. Beat until smooth and creamy on low speed for about 2 minutes.
- Group cookies in pairs of almost equal sizes (if you’re like me your cookies won’t all be the same exact size!) and spoon frosting onto flat side of one of the pairs. Gently press together and then roll the edges in crushed candy canes.
These are best right out of the oven or still warm, but I froze mine and defrosted a few at a time throughout the holiday season and they still tasted amazing.
YOU ARE WELCOME. Happy Holidays all!
Adapted from Sarah Kieffer’s recipe in Bake from Scratch Magazine – I substituted my own frosting recipe instead of the suggested mint meringue filling.