Monday, December 19, 2011

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Martha Stewart's Chocolate-Peppermint Cookies Recipe

Challenge Butter is a leading butter company who has responded to the need for natural dairy products by stopping the use of synthetic hormones in their cows. Challenge Butter comes in many varieties that are safe, natural, and delicious. This brand of butter is available nationwide at many major retailers.

We have been using Challenge Butter in our family recipes for some time because it is competitively priced, tastes great, and leaves out all the synthetic stuff that I think is harmful to my family. Below, I listed my most recent recipe I’ve made using Challenge Butter: Chocolate-Peppermint Cookies. These cookies are fairly easy to make and are a great Christmas cookie to share at family gatherings.

Challenge Butter has launched a “Real Heritage Recipe Contest” where they are asking YOU to submit your favorite family recipes for a chance to win GoodCook cookware ($500 value) and $2500 cash. In addition, 12 finalists will win $250 in GoodCook cookware.

To enter, visit the Challenge Butter Facebook page and share your favorite recipes using Challenge Butter. The deadline for submission is January 3, 2012. To see if Challenge Butter is available in your area, visit

Recipe:  Chocolate-Peppermint Cookies
1 cup all-purpose flour, plus more for surface
½ cup unsweetened Dutch-process cocoa powder
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
5 Tablespoons Challenge Butter (unsalted), softened
¾ cup sugar
1 large egg
1 large egg yolk
¾ teaspoon pure peppermint extract
8 large candy canes or 30 peppermint candies, crushed
2 pounds white chocolate, coarsely chopped

1. Preheat oven to 325 degrees. Sift flour, cocoa, baking soda, baking powder, and salt into a bowl. Beat butter and sugar with a mixer on medium-high speed for 1 minute. Reduce speed to medium-low, and add egg, then yolk, beating well after each addition. Beat in peppermint extract. Slowly add flour mixture, and beat until just incorporated. Shape dough into two disks, wrap each in plastic wrap, and refrigerate until firm, at least 1 hour (or up to 2 days).

2. Roll out 1 disk of dough on a lightly floured surface to 1/8-inch thickness. Freeze until firm, about 15 minutes. Using a 2-inch round cutter, cut out circles, and place 1 inch apart on baking sheets, sprayed with cooking spray or lined with parchment paper. Roll and cut scraps only once. Freeze until firm, about 15 minutes. Repeat with remaining disk.

3. Bake until cookies are dry to the touch, about 12 minutes. Transfer cookies to wire racks lined with wax paper and let cool.

4. Crush the peppermint candies in a bag. Melt chocolate in a bowl until creamy. Dunk cookies into melted chocolate. Using a fork, coat both side thoroughly, letting excess drip off, then move to wax paper. Sprinkle with peppermint candy (I also used mini peppermint marshmallows) while chocolate is still wet. Refrigerate until set, about 3 hours.


Challenge Butter sent us product vouchers and cookware as a thank you for participating in this campaign.