Description

Chocolate Peppermint Cookies Dipped in White Chocolate are a festive delight, combining rich chocolate and refreshing peppermint. Perfect for holiday gatherings or cozy nights, these cookies are sure to impress.

Ingredients

Scale

1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/4 cup brown sugar
1 large egg
1 tsp vanilla extract
1 tsp peppermint extract
1 cup white chocolate chips (for dipping)
1/4 cup crushed candy canes (for decoration)

Instructions

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a bowl, whisk together flour, cocoa powder, baking soda, and salt until combined.
In another bowl, beat softened butter with granulated and brown sugars until light and fluffy. Add the egg and mix well. Stir in vanilla and peppermint extracts.
Gradually add the dry mixture into the wet mixture until just combined; the dough should be thick and slightly sticky.
Scoop tablespoon-sized balls of dough onto prepared baking sheets about two inches apart. Flatten slightly with your hand.
Bake for about 10 to 12 minutes until edges are set but centers remain soft. Cool on baking sheets for five minutes before transferring to wire racks.
Melt white chocolate chips in a microwave-safe bowl in intervals of thirty seconds until smooth.
Dip half of each cookie into melted white chocolate and place on parchment paper. Sprinkle crushed candy canes on top before the chocolate sets.

Nutrition

Serving Size: 1 cookie (25g)
Calories: 130
Sugar: 9g
Sodium: 50mg
Fat: 6g
Saturated Fat: 3g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 19g
Fiber: 1g
Protein: 2g
Cholesterol: 15mg

Keywords: Chill the cookie dough for about 30 minutes before baking for a firmer texture. Substitute peppermint extract with almond or vanilla extract for different flavors. Store cookies in an airtight container at room temperature for up to one week or freeze them between layers of parchment paper.