Description
These decadent peppermint chocolate cookies, dipped in creamy white chocolate and sprinkled with crushed peppermint, are the perfect holiday treat!
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp peppermint extract
- 2 ¾ cups all-purpose flour
- ¾ cup cocoa powder
- 1 tsp baking soda
- ½ tsp salt
- 12 oz white chocolate chips (for dipping)
- ½ cup crushed peppermint candies or candy canes
Instructions
- Prepare the Dough:
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
- Mix in eggs, vanilla extract, and peppermint extract.
- Combine Dry Ingredients:
- In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Shape & Bake:
- Scoop tablespoon-sized dough balls onto prepared baking sheets.
- Flatten slightly and bake for 8–10 minutes, until edges are set. Let cool completely.
- Dip & Decorate:
- Melt white chocolate chips in a microwave-safe bowl in 30-second intervals, stirring until smooth.
- Dip half of each cookie into the white chocolate and place on parchment paper. Sprinkle with crushed peppermint candies before the chocolate sets.
- Serve & Enjoy:
- Allow the chocolate to harden before serving. Store in an airtight container for up to 5 days.
Notes
- For extra crunch, add mini chocolate chips or peppermint bark pieces to the dough.
- Adjust peppermint extract to taste, but avoid overdoing it as it’s strong.
- These cookies also freeze well before or after dipping.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
Nutrition
- Calories: 180 kcal
- Sugar: 18g
- Sodium: 75mg
- Fat: 8g
- Carbohydrates: 24g
- Protein: 2g