It’s the holiday season, and lucky for me that means a lot of baking has been going on. During the month of December I seem to have a severe craving for peppermint, chocolate, and candy canes. Lots of candy canes. Looking for a cookie that encompasses all of those flavors? Try these Chocolate Peppermint Cookies. These are one of Santa’s personal favorites and I know this statistical information because well, every year Santa seems to eat them all, and never drops a crumb.
Chewy dark chocolate cookies are dipped in white chocolate and sprinkled with crushed candy canes. What would make a cookie more festive then dipping it in white chocolate and covering it with crushed peppermint candy? This is like the ultimate Christmas cookie. Break out your mixer and get baking because it’s that time of year, and what better place to start than with these irresistible Chocolate Peppermint Cookies? Your friends and Santa will thank you!
2 1/2 sticks unsalted butter, at room temperature
2 cups sugar
2 large eggs
1 tablespoon vanilla extract
3/4 cup Dutch process cocoa powder
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 bag white chocolate chips
12 candy canes
1. In a large bowl, add the butter and sugar and cream together with a hand mixer. Add the eggs and vanilla extract to the creamed mixture and mix until combined. In a medium bowl, mix the cocoa powder, flour, baking soda, and salt. Slowly add the dry ingredients and continue mixing until incorporated.
2. Roll the dough into 2 logs that are about 2-inches high and 1-foot long. Wrap them in waxed paper and place in the refrigerator for 2 hours.
3. Preheat oven to 350 degrees F.
4. Once thoroughly chilled, slice the cookies into 1/2-inch thick rounds. Place on a parchment paper lined cookie sheet and bake for 10 minutes. Remove to a wire rack to cool.
5. Place white chocolate chips in a medium microwave safe bowl and heat in microwave on 50% power in 20 second intervals, stirring well between intervals until melted and smooth. Dip half of cooled cookies in white chocolate allowing excess to run off (or slide bottom slightly along edge of bowl) then transfer to wax paper and immediately sprinkle with peppermint bits. Allow to set at room temperature or in refrigerator. Store in an airtight container at room temperature.