Description
Delicious peppermint chocolate cookies dipped in white chocolate and sprinkled with crushed candy canes.
Ingredients
Scale
- 2 ½ cups all purpose flour
- 1 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter (softened to room temperature)
- 1 cup granulated sugar
- 1 cup light brown sugar
- 2 large eggs (at room temperature)
- 1 teaspoon pure vanilla extract
- ½ teaspoon peppermint extract (optional)
- 1 cup semi-sweet chocolate chips
- 1½ cups white chocolate (or vanilla melting wafers)
- ¼ cup crushed candy cane
Instructions
- Preheat the oven to 350°F (180°C). Line 3 large cookie sheets with parchment paper or silicone baking mats.
- In the bowl of a stand mixer, cream the butter with the granulated sugar and light brown sugar for about 3 minutes until smooth and creamy.
- Add the eggs, vanilla extract, and peppermint extract, then mix until fully combined.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- Add the dry ingredients to the wet ingredients and mix just until combined.
- Mix in the chocolate chips until evenly distributed.
- Scoop the dough into 1½ tablespoon portions, about 30 g each, roll into balls, and place on the prepared baking sheets with space between each cookie.
- Bake for 11 to 13 minutes until the cookies puff slightly and the tops crack.
- Cool the cookies on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Melt the white chocolate according to package instructions. Dip half of each cooled cookie into the melted chocolate, shake off excess, and place on parchment paper. Sprinkle immediately with crushed candy canes.
- Allow the chocolate to set fully before storing.
Notes
- Ensure all ingredients are at room temperature before starting.
- Store cookies in an airtight container to maintain freshness.
- Prep Time: 20 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 60mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg