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peppermint chocolate cookies dipped in white chocolate with crushed peppermint added on top.
chocolate peppermint cookies, chocolate peppermint cookies recipe, peppermint chocolate cookies

White Chocolate Dipped Chocolate Peppermint Cookies

Prep Time :14 minutes
Cook Time :8 minutes
Dough Chilling Time :2 hours
Total Time :2 hours 22 minutes
Serves: 21
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Ingredients

Peppermint Chocolate Cookies

  • 1 1/4 cup all-purpose flour
  • 1/4 cup unsweetened dutch cocoa powder
  • 1/2 tsp baking soda
  • 1/4 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup unsalted butter softened/room temperature
  • 1/4 cup granulated sugar
  • 3/4 cup dark brown sugar or light brown sugar
  • 1 large egg + 1 yolk room temperature
  • 2 tsp pure vanilla extract
  • 1 tsp peppermint extract
  • 2 ounces semi-sweet chocolate bar cut in chunks

White Chocolate Topping

  • 8 ounces white chocolate bar (good quality), chopped
  • 3-4 candy canes crushed
US Customary - Metric

Instructions

  • In a medium mixing bowl, sift the flour, cocoa powder, baking soda, baking powder, and salt. Gently whisk and set aside.
  • In a large mixing bowl, add the granulated sugar, brown sugar, butter, vanilla extract, and peppermint extract. Then, beat with a hand mixer for about 2 minutes on medium. The sugars and butter should resemble cream.
  • Next, add the egg and yolk, and beat until well combined (for about 1 minute).
  • Then, add your "sifted flour mixture" into your wet batter and mix with a wooden spoon or rubber spatula until combined. Be sure not to over mix. Next, fold in your chocolate.
  • Transfer the cookie dough to a fridge and let chill for at least 2 hours (up to 48 hours) to allow the flour to hydrate.
  • Remove your chilled dough from the refrigerator and use a medium cookie scoop (2 tablespoons cookie scooper) to scoop the dough.
  • Preheat your oven to 350°F and line a nonstick baking sheet with parchment paper. Bake the cookies in the preheated oven for 8-10 minutes or until the edges of the cookies are set and the center is slightly puffed. Reshape the cookies into a perfect circle by using a biscuit cookie or glass bowl that is slightly larger than the cookie. Once the cutter or bowl is placed around the cookies, swirl it in a circular shape until it forms a perfect circle. Cookies must still be hot. Let rest for about 10-15 minutes or until set.
  • Make the White Chocolate Dip. Melt the white chocolate using either a double boiler or the microwave: For a double boiler, place the chopped chocolate in a heat-proof bowl over a pot of gently simmering water (without the bowl touching the water) and stir until smooth. For the microwave, place the chocolate in a medium heat-safe bowl and heat in 20-second intervals, stirring after each burst until completely melted. Dip one half of each cookie into the melted chocolate, then immediately sprinkle crushed candy cane over the chocolate before it sets. Place the cookies on parchment paper and allow the chocolate to set at room temperature for about 30 minutes, or refrigerate to speed things up.
  • Once set, enjoy and feel free to add a comment on my blog! Also, be sure to share your photo on instagram and tag @‌butterloveandsalt! We would love to see how your cookies come out!

Nutritional Information

Calories: 186kcal (9%)Carbohydrates: 24g (8%)Protein: 2g (4%)Fat: 9g (14%)Saturated Fat: 6g (38%)Polyunsaturated Fat: 0.4gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 22mg (7%)Sodium: 103mg (4%)Potassium: 89mg (3%)Fiber: 1g (4%)Sugar: 17g (19%)Vitamin A: 151IU (3%)Vitamin C: 0.1mgCalcium: 38mg (4%)Iron: 1mg (6%)