Chocolate Peppermint Cookies Dipped in White Chocolate
These chocolate cookies have just a hint of peppermint, awhite chocolate dip, and candy cane bits for an extra festive crunch. These arethe perfect holiday cookie to add to your list!
Ingredients
- 1 2/3 cup all-purpose flour gently transfer with spoon and level
- 1 cup unsweetened cocoa powder gently transfer with spoon and level
- 1 tsp baking soda
- 1/2 tsp salt
- 2 tsp corn starch
- 1 cup unsalted butter room temp
- 1 cup granulated sugar
- 1 cup light brown sugar packed
- 1 large egg
- 1 egg yolk
- 2 tsp vanilla extract
- 1 tsp peppermint extract
- 3/4 cup semi-sweet chocolate chips
- 16 oz white chocolate I use Ghirardelli
- 1/4 cup crushed peppermint candy
Instructions
- Preheat oven to 350 degrees. Line baking sheets with parchment paper.
- Ina medium mixing bowl hand whisk together flour, cocoa powder, baking soda and salt until well blended. Set aside.
- In the bowl of an electric stand mixer fitted with the paddle attachment cream together butter, granulated sugar and brown sugar until well mixed, light and fluffy.
- Mix in eggs one at a time then blend in vanilla extract and peppermint extract.
- With mixer set on low speed, add in flour mixture a little bit at a time. Mix until just combined, careful not to overmix.
- Add in the semi-sweet chocolate chips and gently mix by hand with a spatula.
- Chill dough for 1-24 hours before use. If you are short on time you can pop it into the refrigerator for at least 30 minutes while you crush the peppermint for later.
- Once chilled, scoop the dough out with a medium cookie scoop or tablespoon (about 26 grams each) and shape into balls.
- Put cookies on the cookie sheet about 2 inches apart. Put the first cookie sheet in the oven right away so the dough stays cool from chilling. Put the rest of the cookie dough balls in the refrigerator until they are ready to go in the oven.
- Bake one sheet at a time for about 8 minutes. My cookies appeared slightly under baked, but they will set and be perfect.
- Let cool on baking sheet for 5 minutes then transfer to a wire rack to cool.
- Once cookies are fully cooled, melt white chocolate in a microwave safe bowl on 50% power in 30 second increments, stirring between intervals until melted and smooth. The white chocolate will burn if you microwave at more than 50% power, or for too long.
- Dip half of each cookie in white chocolate until both sides have white chocolate about halfway up the cookie. Transfer to parchment paper and sprinkle with the crushed peppermint while the chocolate is still set.
- Chill to let chocolate set, then transfer to an airtight container to store.
