Description
These Dark Chocolate Peppermint Cookies are dipped in white chocolate and sprinkled with crushed candy canes. This Christmas cookie recipe is sure to be a holiday favorite!
Ingredients
Units
Scale
- 2 cups all-purpose flour
- 1/2 cup cocoa powder, dark
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1 cup butter, unsalted
- 1/2 cup granulated sugar
- 1 cup brown sugar, packed
- 2 eggs
- 1 teaspoon peppermint extract
- 1 bag melting chocolate, white
- 10 full size candy canes
Instructions
- Make cookie dough: In a large bowl, whisk together flour, dark cocoa, baking soda, and sea salt. Set aside. In a stand mixer, fitted with the paddle attachment, beat butter, sugar, and brown sugar on medium speed until mixture is light and smooth. Reduce to a low speed and add in eggs and peppermint extract. Beat until well combined. Add in flour mixture 1/2 cup at a time until just combined. Chill dough overnight or at least one hour. You can skip chilling if you’re in a rush. You just may loose a little of the taller cookie shape.
- Bake: Scoop around 1 tablespoon of dough and roll into a ball (I like for my cookies to have a little height so I roll mine after I scoop). Place on baking sheet 2 inches apart and bake at 350 degrees for 10 minutes or until middle has set. Allow cookies to cool completely.
- Dip and sprinkle: Once cool, dip half of the cookie into the melted white chocolate and sprinkle with crushed candy cane. Let chocolate set about 10 minutes before eating.
Notes
To store: Once fully set, store in an air tight container at room temperature for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes