Description
Delightful peppermint chocolate cookies dipped in creamy white chocolate and sprinkled with crushed peppermint candies. These festive treats combine rich cocoa flavor with refreshing peppermint and a sweet white chocolate coating, perfect for holiday gatherings or anytime you need a minty chocolate fix.
Ingredients
Scale
Dry Ingredients
- 1 2/3 cups (237g) all-purpose flour
- 1 cup (98g) unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
Wet Ingredients
- 1 cup (226g) unsalted butter, softened but still firm
- 1 1/4 cups (250g) granulated sugar
- 3/4 cup (160g) packed light brown sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1 tsp peppermint extract
Toppings
- 16 oz white chocolate, broken or chopped
- 1/4 cup finely crushed peppermint bits (e.g., King Leo candies)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure the oven is hot and ready for baking the cookies evenly.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. Set aside.
- Cream Butter and Sugars: In a large mixing bowl, using an electric mixer, cream the softened unsalted butter, granulated sugar, and packed light brown sugar until light and fluffy, about 2-3 minutes.
- Add Eggs and Extracts: Beat in the eggs one at a time, ensuring full incorporation before adding the next. Then add vanilla extract and peppermint extract, mixing well to combine.
- Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet ingredients and mix on low speed until just combined. Avoid over-mixing to keep the cookies tender.
- Scoop Dough: Using a cookie scoop or tablespoon, drop rounded spoonfuls of dough onto ungreased baking sheets, spacing about 2 inches apart to allow for spreading.
- Bake Cookies: Bake in preheated oven for 10-12 minutes or until cookies are set and a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Cool Cookies: Remove from oven and allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Melt White Chocolate: In a microwave-safe bowl or using a double boiler, gently melt the white chocolate until smooth, stirring frequently to prevent burning.
- Dip Cookies: Dip each cooled cookie halfway into the melted white chocolate, letting excess chocolate drip off. Place dipped cookies on parchment paper.
- Add Peppermint Bits: While the white chocolate is still wet, sprinkle the finely crushed peppermint bits over the white chocolate to adhere.
- Set Chocolate: Allow the white chocolate to set at room temperature for about 30 minutes, or speed up the process by placing the cookies in the refrigerator for 10-15 minutes.
- Serve and Enjoy: Once the chocolate is fully set, serve the cookies or store them in an airtight container at room temperature for up to a week.
Notes
- Ensure the butter is softened but still firm; too soft butter can cause the cookies to spread too much.
- For an extra minty punch, add a few drops more peppermint extract but be cautious as it can overpower.
- If you don’t have peppermint bits, crushed candy canes or peppermint candies work well.
- Store cookies in an airtight container to keep them fresh longer.
- These cookies freeze well before or after dipping in white chocolate.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
