Peppermint Bon Bon Cookies

I really try to avoid grocery shopping with my husband.

Partly because I’m not sure if he knows how much food costs nowadays, and I’m trying to protect him from the cold, harsh, realities of the world.

Okay, that was a lie.

Really, I don’t want him to know that all those food magazines I grab are like $7 or $8 apiece.

In my defense, I need those for my job.

And by job, I mean blog.

But really, who needs to get into facts and specifics. I mean, those magazines are important. I need them so I can stack them up on my counter and vow to bake things out of them.

And then forget.

Anyways, the other MAIN reason I try to avoid shopping with my husband is the Express Check Out lane.

We disagree on it.

My husband is of the opinion that “20 Items or Less”,  ACTUALLY means, “30 or 35 Items is Totally Okay”.

Me, I will count every item and if I am one over, I am off to the normal line.

I can’t do it.

Hellooooo, the sign says it right there.

The last time we went shopping together, my husband wheeled our cart up to the express lane as I was frantically counting boxes of cake mix.

I’m not sure of our exact item total, but I stopped at 27.

As I fought off a panic attack, my husband began taking items out of the cart and setting them on the check-out counter. Then he left to go pull the car around to the front of the store.

And at that point, it was too late to go to another line, so I just stood there with my twenty-seven-ish items, hoping that the look I was giving the cashier was conveying the appropriate emotion.

It was the same face I have practiced to give to passing cars if I am ever kidnapped or forced to rob a bank with a bomb strapped to my body, so I’m pretty sure she understood what I was getting at.

Anyways, half-way into my items being scanned and bagged, I noticed a man standing in line behind me.

He only had two items.

Unless you count the judgement of me that he was carrying around, in which case he had like one hundred and fifty three.

It was traumatizing.

I’ve been having flashbacks.

The shame of it all is almost too much for me to bear.

Of course, my husband got an earful when I got to the car with our groceries, but he was all “hey, did you get me a pack of mints”, and “oh honey, 20 items doesn’t really MEAN 20 items, they just say that,” and I don’t think he really heard what I was saying about me using my kidnap face and the man judging me.

Needless to say, we haven’t gone grocery shopping together again. If he wants to be arrested by the Supercenter police, fine. But I refuse to be a part of it.

Anyways, I have been consoling myself with cookies.

They are very soothing. And they don’t judge.

These cookies in particular, are completely delicious. Rich, chocolately, and full of peppermint.

Recipe from Southern Living Big Book of Christmas

(click here for printable recipe)

INGREDIENTS

8 oz semi-sweet chocolate, chopped
1/2 cup unsalted butter
1 1/2 oz unsweetened chocolate, chopped
1/2 cup finely crushed 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 semi-sweet chocolate chips
Additional coarsely crushed peppermint candies, divided

Topping (optional):
1/2 cup powdered sugar
2 1/2 teaspoons milk
1/2 cup semi-sweet chocolate chips

Preheat oven to 325. Line baking sheets with parchment paper.

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 tablespoons 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 chips. Cover and chill dough 2 hours or until firm.

Shape dough into 1 1/2″ balls; place on parchment paper-lined baking sheets. Bake for 12-13 minutes or until cookies are puffed and cracked on top. Sprinkle coarsely chopped peppermints onto cookies; press candy lightly into cookies. Let cookies cook 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, and sprinkle again with chopped peppermint. Let cookies stand until glaze and chocolate are firm.

Yields: about 30 cookies

These would be great to freeze without the topping (that’s what I did). They can be thawed and quickly glazed for a last-minute impressive treat for a holiday party.

Happy Wednesday!!

**I’m linking these up to Tidy Mom’s I’m Lovin’ It Friday. Head on over and see what everyone else is lovin’ this week!!  

** I’m also linking these up to Goodlife Eats. Come join the fun at the My Baking Addiction and Goodlife Eats Holiday Recipe Swap sponsored by Scharffen Berger.