Sprinkle crushed candy canes on white chocolate-dipped, chewy chocolate peppermint cookies for a festive look. Add peppermint extract to cookie dough to double its flavor!
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INGREDIENTS
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SERVINGS: 18 COOKIES– 1 ⅓ cups all-purpose flour spooned and leveled (165 grams)– ⅓ cup natural unsweetened cocoa powder (30 grams)– ½ teaspoon baking soda– ¼ teaspoon salt– ½ cup unsalted butter softened (115 grams)– ⅔ cup packed light brown sugar (135 grams)– ¼ cup granulated sugar (50 grams)– 1 large egg at room temperature– 1 teaspoon pure vanilla extract– ½ teaspoon peppermint extract– 8 ounces white chocolate roughly chopped– 5 to 6 regular-sized candy canes crushed
INSTRUCTIONS
Step 1
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To make the cookie dough: In a large bowl, combine flour, cocoa powder, baking soda, and salt. Set aside.
Step 2
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Mix butter in a stand mixer with the paddle attachment or a large bowl with a handheld mixer until smooth. Mix brown and granulated sugar for 1–2 minutes.
Step 3
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Stir in the egg, vanilla, and peppermint extract, scraping the bowl. Mix dry ingredients briefly. Refrigerate tightly covered for an hour.
Step 4
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Heat the oven to 350°F (180°C). Reserve two large parchment or silicone-matted baking sheets.
Step 5
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Roll 1.5 tablespoons of cookie dough into balls and place them on baking sheets with space between them.
Step 6
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Bake until cookie tops set 10–12 minutes. After 5 minutes on the baking sheets, carefully transfer the cookies to a wire rack to cool.
Step 7
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To dip and assemble the cookies: Line two baking sheets with silicone or parchment. Set aside.Put chopped white chocolate in a microwave-safe bowl. Stir after each 20–30 second microwave increment at 50% power to melt and smooth.
Step 8
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Dip half each cookie in melted white chocolate, scrape excess. Sprinkle baking sheet with crushed candy canes. Repeat with remaining cookies.Refrigerate cookie sheets for 20–30 minutes to harden chocolate.