White chocolate dipped, chewy chocolate peppermint cookies are sprinkled with crushed candy canes for a festive look. Double the peppermint flavour in the cookie dough with peppermint extract!
– 1 ⅓ cups all-purpose flour spooned and leveled (165 grams)– ⅓ cup natural unsweetened cocoa powder (30 grams)– ½ teaspoon baking soda– ¼ teaspoon salt
Ingredient
– ½ cup unsalted butter softened (115 grams)– ⅔ cup packed light brown sugar (135 grams)– ¼ cup granulated sugar (50 grams)– 1 large egg at room temperature
– 1 teaspoon pure vanilla extract– ½ teaspoon peppermint extract– 8 ounces white chocolate roughly chopped (I prefer chocolate bars)– 5 to 6 regular-sized candy canes crushed
Direction
Mix the dry ingredients together: To get rid of any lumps, sift the flour and cocoa powder together. After that, add the salt and baking soda and mix them in well.
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To mix the wet ingredients, beat the butter until smooth in the bowl of a stand mixer with a paddle attachment. Then, add both types of sugar and mix them in. Put in the egg and both of the extracts.
Add the dry ingredients to the wet ones. Make sure to mix them together just until they're mixed. Do not over-mix the dough.
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To chill the cookie dough, put the bowl in the fridge for an hour with the lid on tight. Let the butter cool down, and then press back together. This will keep the cookies from spreading too much.
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Scoop cookie dough into balls with a 1.5 tablespoon cookie scoop. Roll dough into balls and place on parchment-lined cookie sheets.
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Bake: Cookies should have set edges and tops. I bake mine for 10–12 minutes. Let cool: Do not dip cookies in white chocolate before cooling. Doing so will break the cookies and distort the chocolate.
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Dip half each cookie in white chocolate. While chocolate is wet, sprinkle crushed candy canes on cookie sheets. Refrigerate dipped cookies to speed chocolate hardening.