Ingredients
- 2 1/2 cup all-purpose flour (spooned and leveled)
- 1 tablespoon baking powder
- 1/2 teaspoon fine salt
- 2 stick unsalted butter, room temperature
- 2 cup granulated sugar
- 1/4 teaspoon teaspoon peppermint extract
- 1 teaspoon large egg
- 1/2 cup mini semisweet chocolate chips
- 1 cup confectioners’ sugar, sifted
- 3 tablespoon heavy cream
- 12 tablespoon round peppermint candies, crushed, for decorating
Preparation
Baking Directions:
Preheat oven to 350 degrees with racks in upper and lower thirds.
Combine flour, baking powder and salt.
In a large bowl, using a mixer, beat butter, granulated sugar, and 1/4 teaspoon peppermint extract on medium-high until pale and fluffy, 3 minutes.
Beat in egg, then flour mixture on low.
Stir in chocolate chips.
Roll dough into 11 2-inch balls and place, 2 inches apart, on parchment-lined baking sheets.
Bake until edges are lightly golden, about 12 minutes, rotating sheets halfway through.
Let cool on sheets on wire racks 5 minutes, then transfer cookies to racks and let cool completely.
Stir together confectioners’ sugar and enough cream to make a spreadable glaze (if you like a strong mint flavor, stir in up to 1/4 teaspoon extract).
Spread a thin layer of glaze on top of each cookie and sprinkle with candies.
Let dry completely on racks.
(Store in airtight containers up to 3 days.)
