Nadiya Hussain's Chocolate Peppermint Cookies
"These biscuits are the perfect bedtime snack with a glass of milk for children and grown-ups alike," says the former Great British Baking Show champ and author of Nadiya's Kitchen
“These biscuits are the perfect bedtime snack with a glass of milk for children and grown-ups alike,” says the former Great British Baking Show champ and author of Nadiya’s Kitchen
Nadiya Hussain’s Chocolate Peppermint Cookies
⅔ cup unsalted butter, softened
½ cup packed light brown sugar
1 tsp. vanilla-bean paste
1 large egg
1 large egg yolk
2 cups all-purpose flour, sifted, plus more for dusting
¼ cup instant nonfat dry milk
¾ cup chocolate malted milk powder
½ tsp. baking powder
Pinch of fine sea salt
1½ cups milk chocolate chips
1 cup crushed peppermint candies
1. Beat butter and sugar with an electric mixer on medium-high speed until fluffy, 3 to 4 minutes. Add vanilla-bean paste, egg and egg yolk; beat until combined. Add flour, nonfat dry milk powder, malted milk powder, baking powder and salt; beat on low speed until incorporated, about 1 minute. Wrap dough in plastic wrap, flatten slightly, and chill at least 2 hours or up to overnight.
2. Preheat the oven to 350°. Unwrap dough, and place between 2 sheets of plastic wrap. Roll dough out to about ¼-inch thick. Using a 2-inch-round cutter, cut out cookies, and place 1-inch apart on 2 parchment-paper-lined baking sheets. Reroll scraps to use all dough. Chill on baking sheets 10 minutes.
3. Prick chilled cookies with a fork, and bake until tops are dry, about 10 minutes, swapping baking sheet positions (top rack to bottom rack and vice versa) halfway through bake time. Cool cookies on baking sheets 10 minutes. Transfer cookies to a wire rack to cool completely, about 30 minutes.
4. Place chocolate in a small microwavable bowl. Microwave on high until melted, 1 to 1½ minutes, stirring every 30 seconds. Dip half of each cookie in melted chocolate, and sprinkle with crushed peppermints. Place cookies on a parchment-lined baking sheet. Chill 20 minutes before serving. Store in an airtight container in a cool dry place up to 2 days.
Makes: 2 dozen
Active time: 25 minutes
Total time: 1 hour, 15 minutes, plus chilling
Recipe adapted from Nadiya’s Kitchen