Chocolate Peppermint Squares







Sugar Cookies

  • 2¾ cups all-purpose flour
  • ¼ teaspoon baking soda
  • ¼ teaspoon fine salt
  • 1 cup (2 sticks) Challenge Unsalted Butter, softened
  • ¾ cup sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • ¼ teaspoon almond extract
  • ¾ cups crushed peppermint candy pieces

Chocolate Peppermint Topping

  • 8 ounces bittersweet chocolate, finely chopped
  • ¾ cups crushed peppermint candy pieces


Sugar Cookies

  • 1

    In a medium bowl, whisk together flour, baking soda and salt.

  • 2

    In the bowl of stand mixer fitted with a paddle attachment, cream butter and sugar together until light and fluffy.

  • 3

    Beat in egg, vanilla extract and almond extract, scraping down bowl as needed. Slowly mix in dry ingredients until just combined.

  • 4

    Divide dough in half. Place one piece of dough between two pieces of lightly floured parchment paper and roll out to ¼-inch thick slab. Repeat with remaining dough. Transfer both slabs to a baking sheet and chill at least 1 hour or overnight.

  • 5

    Preheat oven to 350°F. Line a large baking sheet with parchment paper; set aside.

  • 6

    Cut out cookies with a 2-inch square cookie cutter, re-rolling scraps as needed. Arrange 2-inches apart on prepared baking sheet, storing unbaked cookies in the refrigerator until needed.

  • 7

    Bake for 10-12 minutes, or until lightly browned on edges. Let cool 3-5 minutes on the baking sheet, then carefully transfer to a cooling rack to cool completely. Continue baking cookies until all of the dough has been used.

Chocolate Peppermint Topping

  • 8

    Melt half the chocolate in a heatproof bowl set over simmering water. Stir in remaining chocolate and remove from the heat. Let sit a few minutes, then stir until smooth and completely melted.

  • 9

    Dip each cookie halfway into chocolate, letting excess drip off, and return to baking sheet. Sprinkle chocolate with remaining crushed peppermint and let stand until chocolate is set, about 1 hour.

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