It's time to break out the flour, cookbooks and parchment paper and start doing some holiday baking. Aside from an increase in the amount of red and green sprinkles used for decorating, there isn't anything that really separates a Christmas cookie from a regular cookie, but there are some seasonal flavors that are going to be a bit more prevalent in these seasonal treats. This month, we're going to put up a new Christmas cookie recipe every week that will hopefully inspire you to bake a little bit before December 25h. Our first cookie recipe is for Chocolate Peppermint Drops.

These cookies have a deep, dark chocolate flavor and a moist texture, like a soft and slightly chewy brownie. In fact, they look just like little brownies. They taste very decadent and rich, so make sure to have a glass of milk or a cup of coffee at the ready to wash them down. The peppermint flavor comes from crushed up peppermint candies, although Andes mints or chopped up peppermint bark would make an excellent substitution.

Chocolate Peppermint Drops
(adapted from this recipe by Alice Medrich)
1 cup all purpose flour
1/4 tsp baking soda
1/4 tsp salt
1/4 cup butter, melted
1/2 cup cocoa powder (unsweetened)
1/2 cup white sugar
1/2 cup brown sugar
1/3 cup plain yogurt (whole, lowfat or fat free)
1 tsp vanilla extract
1/2 cup crushed peppermint candies

Preheat oven to 350F.
Whisk together flour, baking soda and salt in a small bowl.
In a large, microwave-safe bowl, melt the butter in the microwave at a low heat. Stir in the cocoa powder and both sugars, then stir in yogurt and vanilla extract. Working in two or three additions, stir in the flour and mix until just combined. Add in the crushed peppermint.
Drop 1-inch balls of batter onto a parchment-lined baking sheet. Press down slightly to flatten.
Bake at 350F for 9-12 minutes or until set and slightly firm at the edges. Allow to cool on the pan for a few minutes before transferring to a wire rack to cool completely.
Makes about 2 dozen.

Variations: If you want a mint flavor but don't have peppermint candies, add in 1/2 tsp of peppermint extract and use chocolate chips in place of the crushed candies. Alternatively, you could omit the peppermint in favor of either semisweet chocolate chips or white chocolate chips for an extra dose of chocolate in an already chocolaty treat. You could also use dried cranberries or dried cherries in place of the mint to add a slightly contrasting tartness to the cookies.

Note: I mentioned this in the comments, but if anyone wants to make a batch at home (they really do taste great!) and take a better picture, just put it up on flickr and send me a link. I'll put up your photo in this post, too!