Soft and chewy chocolate peppermint cookies are dipped in white chocolate and sprinkled with crushed candy canes for an extra festive presentation. The cookie dough is also flavored with peppermint extract for twice the peppermint flavor!
8ounceswhite chocolateroughly chopped (I prefer chocolate bars)
5 to 6regular-sized candy canescrushed
Instructions
To make the cookie dough: In a large mixing bowl, sift the flour and cocoa powder together, then whisk in the baking soda and salt until well combined. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a handheld mixer, beat the butter until smooth. Add the brown sugar and granulated sugar and continue mixing for 1 to 2 more minutes or until well combined.
Mix in the egg, vanilla extract, and peppermint extract until fully combined, making sure to stop and scrape down the sides of the bowl as needed.
Add the dry ingredients and mix until just combined.
Cover tightly and refrigerate for at least one hour.
Preheat the oven to 350°F (180°C). Line two large baking sheets with parchment paper or silicone baking mats and set aside.
Using a 1.5 tablespoon cookie scoop, scoop the cookie dough, roll each one into a ball, and place on the prepared baking sheets, making sure to leave a little room between each one.
Bake for 10 to 12 minutes or until the tops of the cookies are set. Remove from the oven and allow the cookies to cool on the baking sheets for 5 minutes, then carefully transfer the cookies to a wire rack to cool completely.
To dip and assemble the cookies: Line two separate baking sheets with parchment paper or silicone baking mats. Set aside.
Add the chopped white chocolate to a microwave-safe bowl. Microwave at 50% power in 20 to 30 second increments, stirring well after each increment, until completely melted and smooth.
Dip half of each cookie in the melted white chocolate, scraping any excess chocolate off the bottom of the cookie. Place on the prepared baking sheet and sprinkle with the crushed candy canes. Repeat with the remaining cookies.
Transfer the baking sheets with the cookies to the refrigerator to chill for 20 to 30 minutes or until the chocolate has hardened.
Video
Notes
Storage Instructions: Cookies may be stored in an airtight container at room temperature for up to 5 days.Freezing Instructions: Cookies will freeze well for up to 3 months. Thaw to room temperature before serving.