So since these cookies passed the taste test, I thought I'd post the recipes for future use, courtesy of Martha Stewart Living Magazine. (I'm typing them up because I couldn't find the exact ones online!) :
CHOCOLATE PEPPERMINT COOKIES (Makes about 3 dozen)
1 1/2 cups all-purpose flour
1/2 cup Dutch-process cocoa powder
1/2 tsp baking soda
1/2 tsp coarse salt
4 ounces milk chocolate, chopped
1/2 cup (1 stick) unsalted butter
1 1/2 cups sugar
1 tsp pure vanilla extract
1/4 tsp pure peppermint extract
3 large eggs
45 round swirled peppermint candies, coarsely crushed
1) Preheat oven to 325 degrees. Whisk together flour, cocoa powder, baking soda, and salt in a medium bowl; set aside. Melt chocolate and butter in a heatproof mixer bowl set over a pan of simmering water. Attach bowl to mixer fitted with the paddle attachment. Add sugar, extracts, and eggs; mix on medium-low speed until combined. Reduce speed to low; mix in flour mixture. Stir in one-third of the candies. Refrigerate dough until firm, about 30 minutes (or wrap in plastic and refrigerate overnight.)
2) Using a 1 1/2-inch ice cream scoop, form mounds of dough; dip tops into remaining candies to coat. Place cookies, candy sides up, on baking sheets lined with parchment paper, spacing 2 inches apart. Bake cookies until just set, about 15 minutes. Let cool on sheets on wire racks. Cookies can be stored in an airtight container at room temperature up to 3 days.
MOCHA SLICE COOKIES (Makes about 4 dozen)
1 1/2 cups all-purpose flour, plus more for
3/4 cup unsweetened Dutch-process
1/4 tsp salt
2 tbsp instant espresso powder
1/4 tsp ground cinnamon
1 1/2 sticks unsalted butter, softened
1 cup granulated sugar
1 large egg
1 tsp pure vanilla extract
1/2 cup cocoa nibs
Coarse sanding sugar
1) Sift together flour, cocoa, salt, espresso powder, and cinnamon into a large bowl; set aside. Put butter and sugar into the bowl of an electric mixer fitted with the paddle; mix on medium until pale and fluffy. Mix in egg and vanilla. Reduce speed to low. Add flour mixture; mix until just combined. Stir in cocoa nibs.
2) Turn out dough onto a lightly floured surface; roll into a 2-inch-diameter log. Wrap in parchment paper; transfer to a paper towel tube to hold shape. Refrigerate until firm, at least 1 hour or up to overnight.
3) Preheat oven to 350 degrees. Unwrap log, and let soften slightly at room temperature, about 5 minutes. Brush with water, then roll in sanding sugar. Cut log into 1/4-inch thick rounds. Space 1 inch apart on baking sheets lined with parchment paper.
4) Bake until centers are set, about 10 minutes. Transfer to wire racks; cool completely. Store in airtight containers at room temperature up to 2 days.