White Chocolate Dipped Peppermint Chocolate Cookies

 

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

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