White Chocolate Dipped Peppermint Chocolate Cookies
User Reviews
4.7
White Chocolate Dipped Peppermint Chocolate Cookies
Description
The cookie dough combines all-purpose flour, cocoa powder, baking soda, and salt with creamed unsalted butter and sugars. Eggs and vanilla and peppermint extracts are blended in before adding the dry ingredients. The dough is portioned into rounded tablespoon balls, slightly flattened, and baked at 350°F for about 8 minutes resulting in cookies that appear slightly underbaked.
Once cooled, the cookies can be dipped in melted white chocolate, then coated with finely crushed peppermint bits for added texture and flavor. The combination of rich cocoa cookie with the creamy white chocolate and crisp peppermint offers a layered taste experience. The peppermint extract is key to enhancing the mint flavor perfectly without overpowering the chocolate.
These cookies suit holiday baking or any time as a mint-chocolate treat. They store well in an airtight container, retaining their texture and flavor for several days.
Ingredients
- 1 2/3 cups (237g) all-purpose flour (scoop and level to measure)
- 1 cup (98g) cocoa powder scoop and level to measure, unsweetened
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup (226g) unsalted butter softened about halfway (it should be fairly firm still
- 1 1/4 cups (250g) granulated sugar
- 3/4 cup (160g) light brown sugar packed
- 2 large egg
- 2 tsp vanilla extract
- 1 tsp peppermint extract
- 16 oz. white chocolate broken or chopped
- 1/4 cup (approx) Peppermint I used the King Leo ones, finely crushed bits
Instructions
- Preheat oven to 350 degrees. Line baking sheets with silicone liners or parchment paper.
- In a medium mixing bowl whisk together flour, cocoa powder, baking soda and salt for 20 seconds. Set aside.
- In the bowl of an electric stand mixer fitted with the paddle attachment cream together butter, granulated sugar and brown sugar until well combined.
- Mix in eggs one at a time then blend in vanilla extract and peppermint extract.
- With mixer set on low speed slowly add in flour mixture and mix just until combined.
- Scoop dough out by a rounded tablespoon (about 25 grams each) and shape into balls (if dough is sticky you can chill as needed but mine wasn't sticky at all).
- Space on cookies sheets 2-inches apart. Flatten cookies slightly.
- Bake one sheet at a time in preheated oven about 8 minutes (cookies should appear slightly under-baked).
- Let cool on baking sheet several minutes then transfer to a wire rack to cool 5 minutes then transfer to an airtight container to fully cool.
- Once cookies are cool, melt white chocolate in a microwave safe bowl on 50% power in 30 second increments, stirring between intervals until melted and smooth.
- Dip half of each cookie in white chocolate then transfer to parchment paper and sprinkle with peppermint bits. Chill to let chocolate set about 10 minutes.
- Store cookies in an airtight container.
- Recipe source: chocolate cookie recipe inspired by Food Network and my other peppermint cookies
User Reviews
Overall Rating
4.7
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