White Chocolate Dipped Peppermint Chocolate Cookies
User Reviews
5
White Chocolate Dipped Peppermint Chocolate Cookies
Description
White Chocolate Dipped Peppermint Chocolate Cookies start with a classic chocolate cookie base made with cocoa powder, flour, butter, and sugars. Semi-sweet chocolate chips add bursts of chocolate richness. Peppermint extract infuses a cool, minty note that pairs well with the chocolate. After baking until the cookies puff and develop a slight indentation along the edges, they are dipped in melted white chocolate and topped with crushed candy canes. This creates a balance between the deep chocolate flavors and the sweet, creamy white chocolate with peppermint crunch.
The texture is soft and tender with lightly crisp edges, making them appealing for holiday sharing or special occasions when a peppermint chocolate treat is desired. The combination of semi-sweet chocolate and white chocolate provides both depth and sweetness in every bite.
This recipe suggests using high-quality white chocolate such as melting wafers for ease of melting and best flavor. Rolling the cookies into balls and flattening slightly before baking helps achieve even cooking and texture.
Leftover cookies store well and maintain their flavor when kept in an airtight container. The peppermint and chocolate pairing makes these cookies a distinctive holiday or wintertime treat.
Ingredients
- 1/2 cup butter softened, unsalted
- 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 cocoa powder unsweetened
- 1 cup + 2 Tablespoons flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup chocolate chips semi-sweet
- 8 ounces white chocolate
- 1 cup candy canes crushed
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
- Use high-quality white chocolate melting wafers like Ghirardelli for smooth melting and better taste.
Nutrition Information
Show DetailsNutrition Facts
Serving: 14Serving
Amount Per Serving
Calories 318 kcal
% Daily Value*
| Calories | 318kcal | 16% |
| Carbohydrates | 52g | 17% |
| Protein | 6g | 12% |
| Fat | 10g | 15% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 14mg | 5% |
| Sodium | 719mg | 30% |
| Potassium | 192mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 21g | 42% |
| Vitamin A | 26IU | 1% |
| Calcium | 27mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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