Triple Chocolate–Peppermint Cookies

Ingredients

• 5 peppermint candy canes (about 2 1/2 ounces)
• 15 red and white peppermint chocolate kisses (about 2 1/2 ounces)
• 3 (4-ounce) white chocolate baking bars, chopped
• Pink food coloring gel
• 5 cups unbleached all-purpose flour (about 21 1/4 ounces)
• 1/2 cup red Dutch-process unsweetened cocoa 
• 1/2 cup Dutch-process cocoa blend 
• 1/2 cup crushed chocolate wafer cookies (2 ounces)
• 2 teaspoons baking powder
• 1 1/2 teaspoons kosher salt
• 2 cups unsalted butter (16 ounces), chilled and cut into 1/2-inch pieces
• 3 cups granulated sugar
• 4 ounces semisweet chocolate chips, melted and cooled
• 4 large eggs
• 1 (12-ounce) package semisweet chocolate chips

Directions

Make the peppermint bark

Step 1 – Pulse candy canes and chocolate kisses in a food processor until finely chopped, 10 to 14 times. Set aside. Bring 1 inch of water to a simmer in a medium saucepan over medium. Place chopped white chocolate in a medium heatproof bowl, and place over simmering water, ensuring the base of the bowl does not touch the water. Heat, stirring often, until chocolate is melted and smooth, about 6 minutes.

Step 2 – Remove from heat; stir in candy cane mixture and 1 drop of food coloring gel until incorporated. Pour chocolate mixture onto a parchment paper-lined baking sheet; spread into a 12- x 10-inch rectangle. Freeze, uncovered, until firm and set about 2 hours. Break or cut the bark into 1/2-inch pieces. Store in an airtight container in the freezer until ready to use, up to 1 week.

Make the cookies

Step 3 – Stir together flour, red Dutch-process cocoa, cocoa blend, crushed wafer cookies, baking powder, and salt in a large bowl; set aside.

Step 4 – Add butter and sugar to the bowl of a heavy-duty stand mixer fitted with a paddle attachment. Beat on medium speed until light and fluffy, about 5 minutes. Add melted semisweet chocolate, and beat until combined. Add eggs, 1 at a time, beating until well combined after each addition. With the mixer running on low speed, gradually add flour mixture, beating until just incorporated. Stir in chocolate chips. Wrap dough tightly in plastic wrap, and refrigerate at least 4 hours or up to 3 days.

Step 5 – Preheat the oven to 375°F. Using your hands, roll dough into 24 balls (about 3 ounces each). Place 6 dough balls 2 inches apart on a parchment paper-lined baking sheet (keeping remaining dough balls chilled). Bake in the preheated oven until cookies are set but still soft, 12 to 16 minutes. Remove from the oven, and immediately top cookies with 6 to 8 peppermint bark pieces, slightly inserting edges of bark into warm cookies to hold in place. Let cookies cool on the baking sheet for 5 minutes. Serve warm, or transfer to a cooling rack to let cool completely for about 30 minutes. Repeat with remaining cookie dough balls and peppermint bark.

Slow-Cooker Creamy Gnocchi Soup

Recipe courtesy of Delish.com

INGREDIENTS

• 1/2 yellow-medium onion, chopped
• 3 medium carrots, chopped 
• 3 stalks celery, chopped
• 4 cloves garlic, minced
• 1 lb. boneless skinless chicken breasts (about 3 breasts) 
• Kosher salt
• Freshly ground black pepper
• 1 tbsp. fresh thyme 
• 3 sprigs rosemary
• 4 c. low-sodium chicken broth
• 2 tbsp. cornstarch
• 1 c. heavy cream
• 1 (17.5-oz.) package gnocchi
• 3 c. baby spinach

DIRECTIONS 

1. Combine onion, carrots, celery, and garlic in the bowl of your slow cooker. Season chicken on both sides with salt and pepper and place on top of vegetables. Add thyme and rosemary, then pour in chicken broth. Cook on high for 4 to 5 hours or low for 7 to 8 hours.
2. Remove chicken and rosemary sprigs from slow cooker and discard rosemary. Using 2 forks, shred chicken, then return chicken to soup. Remove about 1/4 cup of hot broth and place in a medium bowl. Add cornstarch to the broth and whisk to combine, then pour back into the soup. Add cream and gnocchi, cover, and cook 45 minutes more on high.
3. Stir spinach into soup until wilted. Season to taste and serve with freshly ground black pepper.