Double Chocolate Peppermint Cookies (Print-Friendly Version)
Chewy chocolate cookies dipped in white chocolate and covered in crushed peppermint candies - a festive holiday treat!
# Ingredients:
→ Cookie Dough
01 -
1/2 cup unsalted butter, softened
02 -
1 cup packed light brown sugar
03 -
1 egg, at room temperature
04 -
2 teaspoons vanilla extract
05 -
1 teaspoon peppermint extract
06 -
1/3 cup Dutch-processed cocoa powder
07 -
1 cup all-purpose flour
08 -
1/2 teaspoon baking soda
09 -
1/2 teaspoon salt
10 -
3/4 cup white chocolate chips
→ White Chocolate Dip
11 -
7 oz high-quality white chocolate, chopped
12 -
1 teaspoon coconut oil
13 -
1/2 cup crushed peppermint candies
# Steps:
01 -
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside.
02 -
In a medium bowl, cream the butter and brown sugar together until the mixture becomes light and fluffy, about 2 minutes with a stand mixer or 5 minutes with a manual whisk. Add in the egg, vanilla extract, and peppermint extract. Mix until combined.
03 -
In a separate bowl, sift together the flour, cocoa powder, baking soda, and salt. Gradually add the dry ingredients to the butter mixture, stirring until just combined. Gently fold in the white chocolate chips, taking care not to overmix.
04 -
Scoop approximately 1½-inch spheres of dough onto the prepared baking sheet, leaving 2 inches of space between each. Bake for 10-12 minutes, monitoring for proper consistency. Cool on a wire rack until room temperature.
05 -
Place chopped white chocolate and coconut oil into a double boiler over low heat. Stir gently until melted and smooth.
06 -
Dip each cooled cookie halfway into the melted white chocolate and sprinkle immediately with crushed peppermint candies. Place the cookies back on the cooling rack to allow the chocolate to harden completely.
# Notes & Tips:
01 -
Ensure the white chocolate does not overheat to prevent seizing.