Amy frosts chewy chocolate cookies with peppermint frosting and a drizzle of chocolate. Sprinkle frosted cookies with crushed peppermint candies if you like.

Prep: 40 minutes   
Bake: 8 minutes/batch   
Oven: 375°

1/2 cup butter, softened
1 cup granulated sugar
1 tsp. vanilla
1/2 tsp. salt
1 egg
2 1-oz. squares unsweetened chocolate, melted and cooled
1 cup all-purpose flour
Granulated sugar
1/4 cup butter, softened
2 1/2 cups powdered sugar
1/2 tsp. peppermint extract
2–3 Tbsp. milk
Red food coloring (optional)
Crushed peppermint candies (optional)
1 cup semisweet chocolate pieces
2 tsp. shortening

1. In a large mixing bowl, with an electric mixer on medium to high speed, beat 1/2 cup butter for 30 seconds. Add 1 cup granulated sugar, vanilla, and salt. Beat until combined, scraping sides of bowl. Beat in egg and melted unsweetened chocolate. Beat in flour until combined.

2. Drop dough by rounded teaspoons 2 inches apart onto ungreased cookie sheets. Grease the bottom of a glass and coat with granulated sugar; flatten cookies with sugar-coated glass. Bake in a 375° oven for 8 minutes or until set. Cool on cookie sheets for 1 minute; transfer to wire racks. Cool completely.

3. In a medium mixing bowl, with an electric mixer on medium to high speed, beat 1/4 cup butter for 30 seconds. Beat in powdered sugar, peppermint extract, and enough milk to make a spreading consistency. If desired, tint pink with food coloring. Spread frosting over each cookie leaving a 1/4-inch border around the edge. Sprinkle with candies, if desired.

4. In a small saucepan heat and stir semisweet pieces and shortening over low heat until melted and smooth. Let cool slightly. Drizzle chocolate over tops of cookies. Makes 3 dozen cookies.

TO STORE Store unfrosted cookies in covered containers at room temperature for up to 3 days or freeze for up to 3 months. Thaw, then frost as above.