Description
These White Chocolate Dipped Peppermint Chocolate Cookies combine rich cocoa-flavored cookies with a festive peppermint twist. Soft and chewy chocolate cookies are dipped in creamy white chocolate and sprinkled with crushed peppermint candies, making them a delightful holiday treat perfect for sharing or gifting.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- ½ cup packed brown sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 teaspoon peppermint extract
- 2 ¼ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
Decoration
- 10 oz white chocolate chips or melting wafers
- ½ cup crushed peppermint candies or candy canes
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, about 2-3 minutes. This creates a smooth base for the dough.
- Add Eggs and Extracts: Beat in the eggs one at a time, mixing thoroughly after each addition. Then stir in the vanilla and peppermint extracts to infuse the dough with flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt to evenly distribute the leavening agents and cocoa.
- Mix Dry into Wet: Gradually add the dry ingredients to the wet mixture, stirring until fully combined into a smooth cookie dough.
- Shape Cookies: Using a tablespoon or cookie scoop, drop portions of dough onto the prepared baking sheets, spacing each about 2 inches apart to allow room for spreading.
- Bake: Bake in the preheated oven for 9 to 11 minutes, or until the edges are set but the centers remain soft for a chewy texture.
- Cool: Let the cookies cool on the baking sheet for 5 minutes to firm up, then transfer to a wire rack to cool completely before decorating.
- Melt White Chocolate: Melt the white chocolate chips in a microwave-safe bowl in 20-second increments, stirring between each until smooth and creamy.
- Dip and Decorate: Dip half of each cooled cookie into the melted white chocolate, then immediately sprinkle with crushed peppermint candies for a festive crunch and flavor.
- Set Chocolate: Place the dipped cookies on parchment paper and allow the white chocolate to set at room temperature or refrigerate briefly to speed the process.
Notes
- Store cookies in an airtight container for up to 5 days to maintain freshness.
- For an extra festive touch, use colored peppermint candies or add holiday sprinkles along with the crushed peppermint.
