These Chocolate Peppermint Cookies are thick and soft, half dipped in white chocolate and topped with crushed candy cane. A staple for the holiday season!
1cupunsalted butter at room temperature227 grams / 1 stick
1/2cupgranulated sugar100 grams
1cuplight-brown sugar packed200 grams
2large eggs room temperature
1tspvanilla extract
1cupWhite chocolate chipsmore as needed
crushed candy canes I like using the soft type peppermint sticks.
Instructions
Whisk dry ingredients in a medium bowl: Flour, cocoa powder, baking soda and salt.
Beat butter and sugars in the bowl of a stand mixer until light and fluffy, for about 2 or 3 minutes. Add eggs one at the time mixing well between each addition and add vanilla extract. On low speed, gradually add flour mixture and mix until just combined.
Chill dough for at least 30 minutes to 1 hour or overnight.
Preheat oven to 350℉ (180℃) and line a couple baking sheets with parchment paper.
Using a cookie scoop, portion dough onto baking sheet about 1.5 inch distance between each cookie. Bake for approximately 10-12 mins, or until the middle is just set. Cookies will deflate a bit once they are cooled.
Cool on pans for 5 mins then transfer to a wire rack to cool completely.
Melt white chocolate chips or callets in a microwave with 20-second intervals mixing every time, or melt using a double boiler. If using a double boiler, make sure the water below is just simmering and not boiling, and be extra careful to not let any water in your chocolate or it will seize.
Dip cookies in melted white chocolate, place on a parchment lined baking sheet and sprinkle with crushed candy canes. Let it set completely before storing.