White Chocolate Dipped Peppermint Chocolate Cookies
The Double Chocolate Peppermint Cookies are soft baked, rich double chocolate brownie cookies dipped in white chocolate and covered with peppermint candy canes. The perfect Christmas holiday cookie recipe.
Servings: 14
Ingredients
- 1/2 cup Unsalted Butter (softened)
- 1/2 cup Sugar
- 1/2 cup Brown Sugar
- 1 large Egg
- 1 teaspoon Vanilla Extract
- 1/4 to 1/2 teaspoon Peppermint Extract
- 1/3 cup Unsweetened Cocoa Powder
- 1 cup + 2 Tablespoons Flour
- 1/2 teaspoon Baking Soda
- 1/4 teaspoon Salt
- 1 cup Semi-Sweet Chocolate Chips
- 8 ounces White Chocolate
- 1 cup Crushed Candy Canes
Instructions
- Preheat oven to 350 degrees. In a large mixing bowl, cream together softened butter, brown sugar, and sugar for 4 minutes, or until light and creamy.
- Add eggs and vanilla and mix for 1 minute longer. Add peppermint extract for a chocolate peppermint flavor. Start with 1/4 teaspoon and add as much as 1 teaspoon, depending on taste preference. Scrape the sides of the bowl.
- Stir in unsweetened cocoa powder, flour, baking soda, and salt. Fold in chocolate chips. I suggest using semi-sweet chocolate chips.
- Roll into balls and place on parchment-lined baking sheet. If you desire a flatter cookie, gently press down on the cookie dough ball with the palm of your hand. Bake for 9-10 minutes or until cookies begin to puff up and the sides begin to indent. Remove from oven and let sit for 5 minutes before removing from pan.
- Bake for 9-10 minutes or until cookies begin to puff up and the sides begin to indent. Remove from oven and let sit for 5 minutes before removing from pan.
- Once the cookies have cooled, melt the white chocolate wafers, bars, or chips until melted. I suggest cooking in a microwave-safe bowl at 50% power in 30-second increments to ensure the white chocolate doesn't burn. Stir after each cooking time.
- Dip half of each cookie into the melted white chocolate. Immediately sprinkle with crushed candy canes before the white chocolate hardens so the peppermint candies stick to the chocolate.
- Set on a cooling rack to set up. To expedite it, you can place in the freezer.
Notes
What type of white chocolate should I use?
I suggest using high-quality white chocolate. For the easiest melting, I suggest using Ghirardelli Melting Wafers.
Nutrition
Calories: 318kcal | Carbohydrates: 52g | Protein: 6g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 14mg | Sodium: 719mg | Potassium: 192mg | Fiber: 3g | Sugar: 21g | Vitamin A: 26IU | Calcium: 27mg | Iron: 2mg