White Chocolate Dipped Peppermint Chocolate Cookies Recipe
Such a delicious combination of flavors! You get a mix of decadent chocolate cookies and the true peppermint flavor, and a layer of sweet and creamy white chocolate is finished. So good that they’re likely to become a new tradition for holidays!
Course: Dessert
Cuisine: American
Servings: 44 cookies
Calories: 162 kcal
Ingredients
1 2/3 cups (237g) of all-purpose flour (scoop & level to measure)
1 cup (98g) of unsweetened cocoa powder (scoop & level to measure)
1 tsp of baking soda
3/4 tsp of salt
1 cup (226g) of unsalted butter and softened about halfway (it should be fairly firm still)
1 1/4 cups (250g) of granulated sugar
3/4 cup (160g) of packed light brown sugar
2 large eggs
2 tsp of vanilla extract
1 tsp of peppermint extract
16 oz. white chocolate, broken or chopped
1/4 cup of (approx) finely crushed peppermint bits (I used with the King Leo ones)
Instructions
– Preheat the oven and baking sheets to 350 degrees with silicone liners or parchment paper.
– In a medium mixing bowl, whisk together 20 seconds of flour, cocoa powder, baking soda, and salt. Just set aside.
– In the electric mixer bowl, equipped with cream paddle cream fastening, granulated sugar, and brown sugar until well combined.
– Mix the eggs one at a time, then mix the vanilla extract with the peppermint extract.
– Slowly add the mixture to the flour mixture with the mixer set at low speed, mixing until mixed.
– Scoop out a rounded tablespoon of dough (about 25 grams each), shape it into balls (you can chill as needed if the dough is sticky, but mine was not sticky at all).
– Space 2-inches apart on cookie sheets and flatten cookies slightly.
– Bake one sheet at a time for about 9 minutes in a preheated oven (cookies should appear slightly under-baked).
– Cool for several minutes on the baking sheet and then transfer to a wire rack to cool for 5 minutes, then transfer to an airtight container to cool completely.
– When cookies are cool, in 30-second increments, melt white chocolate in a microwave-safe bowl on 50 percent power and stir between intervals until melted and smooth.
Dip half of each cookie in white chocolate, then transfer to parchment paper and sprinkle with bits of peppermint, and chill to allow the chocolate to set for about 10 minutes.
– Keep cookies in a container that is airtight.
Recipe note: chocolate cookie recipe inspired by Food Network