Description
Winter’s sweetest indulgence, white chocolate dipped peppermint chocolate cookies, combines rich chocolate with cool mint for a festive treat. Candy cane sprinkles and creamy white chocolate coating make these cookies a delightful seasonal sensation you’ll crave all holiday long.
Ingredients
Scale
Chocolate Peppermint Cookies Ingredients:
Main Dry Ingredients:
- 1 2/3 cups (237 grams) all-purpose flour
- 1 cup (98 grams) unsweetened cocoa powder
- 1 tablespoon baking soda
- 1/2 teaspoon salt
Wet Ingredients:
- 1 cup (226 grams) unsalted butter, softened but still firm
- 1 1/4 cups (250 grams) granulated sugar
- 3/4 cup (160 grams) packed light brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon peppermint extract
Dipping and Topping Ingredients:
- 16 ounces (454 grams) white chocolate, broken or chopped
- 1/4 cup finely crushed peppermint bits (e.g., King Leo candies)
Instructions
- Orchestrate oven temperature to 350°F, preparing baking sheets with silicone mats or parchment paper for optimal cookie performance.
- Construct a dry ingredient foundation by whisking flour, cocoa powder, baking soda, and salt thoroughly in a medium mixing bowl until uniformly combined.
- Utilize an electric stand mixer to transform butter, granulated sugar, and brown sugar into a creamy, homogeneous mixture that serves as the cookie’s flavor base.
- Integrate eggs individually into the butter mixture, then incorporate vanilla and peppermint extracts to enhance the aromatic profile.
- Gently fold dry ingredients into the wet mixture using low-speed mixing, ensuring ingredients are just combined without overmixing.
- Craft cookie dough into uniform rounded tablespoon-sized spheres, delicately flattening each and positioning them with precise 2-inch spacing on prepared baking sheets.
- Carefully bake cookies for approximately 8 minutes, targeting a slightly under-baked appearance. Allow initial cooling on baking sheet before transferring to a wire rack for complete temperature reduction.
- Transform white chocolate into a smooth molten state using microwave technique, carefully dipping each cooled cookie halfway into the luxurious coating.
- Embellish white chocolate-dipped sections with crushed peppermint fragments, creating a festive decorative finish. Rapidly chill in refrigerator for 10 minutes to solidify chocolate layer.
- Preserve cookies in an airtight container, ready to delight as a sophisticated seasonal confection.
Notes
- Avoid overmixing the dough to prevent tough cookies, gently combine ingredients until just incorporated.
- Use room temperature butter and eggs for smoother mixing and better cookie texture.
- Crush peppermint candy canes finely for an even, elegant coating on the white chocolate dip.
- For gluten-free version, swap all-purpose flour with a 1:1 gluten-free baking blend to maintain cookie structure.
- Prep Time: 35 minutes
- Cook Time: 35 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 215
- Sugar: 12g
- Sodium: 100mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg