Cake, Chocolate, Cookies

White Chocolate Dipped Peppermint Chocolate Cookies

White Chocolate Dipped Peppermint Chocolate Cookies #cake #cakemixcookies #cakemixrecipes #cakepops #cakeideas

These White Chocolate Dipped Peppermint Chocolate Cookies are dreamy to say the least! I made a white version a few years ago and wanted to share a chocolate version also, and finally here there are!

Let’s be cooking friends! If you make our recipe please feel free to leave a comment on this post. I’m sure your experience and insights will help all our readers, and it helps me too. If you’re on Pinterest feel free to leave a comment and photo there if you have one!

Ingredients

  • 1 2/3 cups (237g) all-purpose flour (scoop and level to measure)
  • 1 cup (98g) unsweetened cocoa powder (scoop and level to measure)
  • 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) packed light brown sugar
  • 2 large eggs
  • 2 tsp vanilla extract
  • 1 tsp peppermint extract
  • 16 oz. white chocolate, broken or chopped
  • 1/4 cup (approx) finely crushed peppermint bits (I used the King Leo ones)

Instructions

  1. Preheat oven to 350 degrees. Line baking sheets with silicone liners or parchment paper.
  2. In a medium mixing bowl whisk together flour, cocoa powder, baking soda and salt for 20 seconds. Set aside.
  3. In the bowl of an electric stand mixer fitted with the paddle attachment cream together butter, granulated sugar and brown sugar until well combined.
  4. Mix in eggs one at a time then blend in vanilla extract and peppermint extract.
  5. With mixer set on low speed slowly add in flour mixture and mix just until combined.
  6. 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).
  7. Space on cookies sheets 2-inches apart. Flatten cookies slightly.
  8. Bake one sheet at a time in preheated oven about 8 minutes (cookies should appear slightly under-baked).
  9. 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.
  10. 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.
  11. 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.
  12. Store cookies in an airtight container.
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White Chocolate Dipped Peppermint Chocolate Cookies #cake #cakemixcookies #cakemixrecipes #cakepops #cakeideas

White Chocolate Dipped Peppermint Chocolate Cookies

  • Author: admin

Scale

Ingredients

  • 1 2/3 cups (237g) all-purpose flour (scoop and level to measure)
  • 1 cup (98g) unsweetened cocoa powder (scoop and level to measure)
  • 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) packed light brown sugar
  • 2 large eggs
  • 2 tsp vanilla extract
  • 1 tsp peppermint extract
  • 16 oz. white chocolate, broken or chopped
  • 1/4 cup (approx) finely crushed peppermint bits (I used the King Leo ones)

Instructions

  1. Preheat oven to 350 degrees. Line baking sheets with silicone liners or parchment paper.
  2. In a medium mixing bowl whisk together flour, cocoa powder, baking soda and salt for 20 seconds. Set aside.
  3. In the bowl of an electric stand mixer fitted with the paddle attachment cream together butter, granulated sugar and brown sugar until well combined.
  4. Mix in eggs one at a time then blend in vanilla extract and peppermint extract.
  5. With mixer set on low speed slowly add in flour mixture and mix just until combined.
  6. 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).
  7. Space on cookies sheets 2-inches apart. Flatten cookies slightly.
  8. Bake one sheet at a time in preheated oven about 8 minutes (cookies should appear slightly under-baked).
  9. 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.
  10. 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.
  11. 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.
  12. Store cookies in an airtight container.

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