Double Chocolate Peppermint Cookies
Chewy chocolate peppermint cookies dipped in white chocolate and finished with crushed peppermint candies.
15 mins
Prep Time
12 mins
Cook Time
27 mins
Total Time
12
Servings
Ingredients
- • 1/2 cup unsalted butter [113 g], room temperature
- • 1 cup light brown sugar, packed
- • 1 egg, room temperature
- • 2 tsp vanilla extract
- • 1 tsp peppermint extract
- • 1/3 cup Dutch-process cocoa powder
- • 1 cup all-purpose flour [125 g]
- • 1/2 tsp baking soda
- • 1/2 tsp salt
- • 3/4 cup white chocolate chips
- • 7 oz high-quality white chocolate, chopped
- • 1 tsp coconut oil
- • 1/2 cup crushed peppermint candies
Instructions
- Preheat oven to 350 F and line a baking sheet with parchment paper.
- Cream butter and brown sugar until light and airy, about 2 minutes with a mixer or about 5 minutes by hand.
- Add egg, vanilla, and peppermint extract.
- In another bowl, sift flour, cocoa powder, baking soda, and salt. Stir dry ingredients into the butter mixture until just combined.
- Fold in white chocolate chips.
- Scoop roughly 1 1/2-inch balls of dough onto the baking sheet, leaving about 2 inches between each.
- Bake for 10-12 minutes, then cool on a rack.
- Melt chopped white chocolate and coconut oil over a double boiler until smooth.
- Dip each cookie into the white chocolate, sprinkle with crushed peppermint, and return to the rack until the chocolate hardens.