Description
These festive cookies combine rich chocolate, a hint of peppermint, and a creamy white chocolate finish. Topped with crushed peppermint bits, they’re perfect for holiday gatherings or as a seasonal treat to share with loved ones!
Ingredients
Scale
-
Dry Ingredients:
- 1 2/3 cups (237g) all-purpose flour
- 1 cup (98g) unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
-
Wet Ingredients:
- 1 cup (226g) unsalted butter, softened but still firm
- 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
-
For Dipping and Topping:
- 16 oz white chocolate, broken or chopped
- 1/4 cup finely crushed peppermint bits (e.g., King Leo candies)
Instructions
-
Prepare the Oven:
Preheat the oven to 350°F (175°C). Line baking sheets with silicone baking mats or parchment paper. -
Mix Dry Ingredients:
In a medium mixing bowl, whisk together flour, cocoa powder, baking soda, and salt for about 20 seconds. Set aside. -
Cream the Butter and Sugars:
In the bowl of an electric stand mixer fitted with the paddle attachment, cream butter, granulated sugar, and brown sugar until well combined. -
Add Wet Ingredients:
Mix in eggs one at a time, followed by vanilla and peppermint extracts. -
Combine Dry and Wet Ingredients:
With the mixer on low, gradually add the dry ingredients to the wet mixture. Mix until just combined. -
Shape the Dough:
Scoop the dough into rounded tablespoon-sized balls (about 25 grams each). Flatten slightly and place on prepared baking sheets, spacing them 2 inches apart. -
Bake the Cookies:
Bake one sheet at a time for about 8 minutes. Cookies should appear slightly under-baked. Cool on the baking sheet for several minutes, then transfer to a wire rack to cool completely. -
Dip in White Chocolate:
Melt white chocolate in a microwave-safe bowl at 50% power in 30-second intervals, stirring between intervals until smooth. Dip half of each cooled cookie into the melted white chocolate. -
Add Peppermint Topping:
Sprinkle the dipped portion with crushed peppermint bits. Chill in the refrigerator for about 10 minutes to set. -
Store and Serve:
Store in an airtight container and enjoy as a holiday treat!
Notes
- Storage: Keep cookies fresh in an airtight container at room temperature for up to 1 week or in the refrigerator for up to 2 weeks.
- Freezing Tip: You can freeze unbaked cookie dough balls for up to 3 months. Bake directly from frozen, adding 1–2 minutes to the baking time.
Nutrition
- Serving Size: 1 cookie
- Calories: 120kcal
- Sugar: 8g
- Sodium: 40mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg