Peppermint Bonbon Cookies

Darlene at Our Creative Life is hosting a cookie recipe exchange, and I'm also going to hook up with Melissa @ The Inspired Room's holiday linky. This recipe comes from Christmas with Southern Living 2007. I made them last year, and while a little time consuming, they were mmm, mmm, good! Firstborn has requested them again this year, so next week when he's out of school, we'll make them.
(Tip: do not use your Pampered Chef chopper to crush up starlight mints. It will dull the blades. Not the smartest idea I've ever had.)


Yield 2 1/2 dozen

Ingredients

• 8 ounces bittersweet or semisweet chocolate, chopped
• 1/2 cup unsalted butter
• 1 1/2 ounces unsweetened chocolate, chopped
• 1/2 cup finely crushed hard peppermint candies
• 6 tablespoons granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon peppermint extract
• 1 1/2 cups all-purpose flour
• 3/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup semisweet chocolate morsels
• Additional coarsely crushed hard peppermint candies, divided
• 1/2 cup powdered sugar (optional)
• 2 1/2 teaspoons milk (optional)
• 1/2 cup semisweet chocolate morsels, melted (optional)

Preparation

Combine first 3 ingredients in a large saucepan; cook over low heat until chocolate melts and mixture is smooth, stirring occasionally. Remove from heat, and stir in 1/2 cup crushed peppermint and 6 Tbsp. sugar. Let cool 30 minutes.

Add eggs to melted chocolate, 1 at a time, stirring well. Stir in extracts.

Combine flour, baking powder, and salt; add to chocolate mixture, stirring until combined. Stir in chocolate morsels. Cover and chill dough 2 hours or until firm enough to shape.

Shape dough into 1 1/2" balls; place on parchment paper-lined baking sheets. Bake at 325° for 12 to 13 minutes or until cookies are puffed and cracked on top. Sprinkle coarsely crushed peppermints onto cookies; press candy lightly into cookies. Let cookies cool 5 minutes on baking sheets. Transfer to wire rack to cool completely.

Whisk together powdered sugar and milk; drizzle over cooled cookies, if desired. Drizzle with melted chocolate, if desired. Sprinkle cookies again with chopped peppermint, if desired. Let cookies stand until glaze and chocolate are firm.