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White Chocolate Dipped Peppermint Chocolate Cookies

White Chocolate Dipped Peppermint Chocolate Cookies
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Rich, fudgy chocolate cookies infused with peppermint, dipped in creamy white chocolate, and sprinkled with crushed peppermint bits.

Ingredients

Scale
  • 1 2/3 cups (237g) all-purpose flour
  • 1 cup (98g) unsweetened cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup (226g) unsalted butter, softened about halfway
  • 1 1/4 cups (250g) granulated sugar
  • 3/4 cup (160g) packed light brown sugar
  • 2 large eggs
  • 2 tsp vanilla extract
  • 1 tsp peppermint extract
  • 16 oz. white chocolate, broken or chopped
  • 1/4 cup (approx) finely crushed peppermint bits

Instructions

  1. Preheat your oven to 350 degrees F (175 C).
  2. Line baking sheets with silicone liners or parchment paper.
  3. In a medium mixing bowl, whisk together the flour, cocoa powder, baking soda, and salt for 20 seconds.
  4. Set the dry mixture aside.
  5. In the bowl of an electric stand mixer fitted with the paddle attachment, cream together the softened butter, granulated sugar, and brown sugar until well combined.
  6. Mix in the eggs one at a time, ensuring each is fully incorporated.
  7. Blend in the vanilla extract and peppermint extract.
  8. With the mixer set on low speed, slowly add the flour mixture.
  9. Mix just until the flour mixture is combined into the wet ingredients.
  10. Scoop dough out by a rounded tablespoon (about 25 grams each).
  11. Shape the dough into balls.
  12. Space the dough balls on the cookie sheets 2-inches apart.
  13. Flatten cookies slightly with your hand or the bottom of a glass.
  14. Bake one sheet at a time in the preheated oven for about 8 minutes.
  15. Remove cookies from the oven when they appear slightly under-baked in the center.
  16. Let cookies cool on the baking sheet for several minutes.
  17. Transfer cookies to a wire rack to cool for 5 minutes.
  18. Transfer cookies to an airtight container to fully cool.
  19. Once cookies are completely cool, melt the white chocolate in a microwave-safe bowl.
  20. Heat white chocolate on 50% power in 30-second increments.
  21. Stir the white chocolate between intervals until it is melted and smooth.
  22. Dip half of each cooled cookie into the melted white chocolate.
  23. Transfer the dipped cookies to parchment paper.
  24. Sprinkle the dipped portion of each cookie with finely crushed peppermint bits.
  25. Chill the cookies to let the chocolate set, about 10 minutes.
  26. Store cookies in an airtight container.

Notes

Ensure your butter is softened but still firm for the best cookie texture.
Do not overmix the dough after adding the flour to keep cookies tender.
Bake cookies until slightly underdone for a fudgy, chewy center.
When melting white chocolate, use low heat and stir frequently to prevent seizing.

Find it online: https://sweetcraftrecipes.com/white-chocolate-dipped-peppermint-chocolate-cookies/