Description
Indulge in the perfect blend of peppermint and chocolate with these White Chocolate Dipped Peppermint Chocolate Cookies. A delightful treat for the holiday season!
Ingredients
Scale
Cookies:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract
- 2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Decoration:
- 10 oz white chocolate chips or melting wafers
- 1/2 cup crushed peppermint candies or candy canes
Instructions
- Preheat the oven: Preheat the oven to 350°F and line baking sheets with parchment paper.
- Cream butter and sugars: In a large mixing bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy.
- Add eggs and extracts: Beat in the eggs one at a time, then mix in the vanilla and peppermint extracts.
- Combine dry ingredients: In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- Combine wet and dry: Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Bake: Scoop dough onto baking sheets and bake for 9–11 minutes until set.
- Cool cookies: Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Melt white chocolate: Melt white chocolate in intervals, then dip cookies and sprinkle with crushed peppermint.
- Set and serve: Place cookies on wax paper to set before serving or storing.
Notes
- If the white chocolate is too thick, stir in 1 teaspoon of coconut oil to thin it for dipping.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 18g
- Sodium: 95mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 30mg
