It is Christmas Season and you know what that means…cookies!

I made these cookies thinking exactly how I wanted them to taste, look and how to photograph them.

It sounds simple but it wasn’t – it took me three tries to achieve what I wanted. Two epic fails. First the cookies were too thick and in the second try they spread so much they looked like parmesan crisps.  And that just goes to show you that even small changes in the ingredients for cookies can make a big difference in the texture at the outcome.

Just by adjusting the ingredients – add baking powder to the mix and adjusting the amount of white and brown sugar, the third time they came out perfect. I wanted to dip the cookies in white chocolate and then add peppermint snow I got some time ago thinking I would use it for a Christmas recipe.

Textures in food are really important to me and for most people, I would think.  As an example, I don’t eat shrimp because I can’t stand its texture, I just can’t.

So back to the cookies, I wanted a soft cookie with white chocolate and crispy peppermint candy on top and I didn’t want a cookie that was too crispy since I wanted to offset the crispiness of the bits with a smooth moist base.

These cookies are not only delicious, they are so festive and in tune with your Christmas table.

They are fun to make with children, family or friends or even to make as a take home item.  And as a side note, even if you don’t get the recipe exactly right for pictures, most likely the taste will still be excellent!

The decoration of the cookies is really up to you. I decided to mix half dipped cookies with drizzled cookies and sprinkle the crushed peppermint bits on top of the warm white chocolate.

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Chocolate Cookies dipped in White Chocolate and Peppermint

Yield: 30-34 cookies

Prep Time: 15 minutes

Cook Time: 11 minutes

Total Time: 26 minutes

Soft chocolate cookies dipped in sweet white chocolate and sprinkled with peppermint crushed candy cane bits. They are delicious and perfect for the holidays!

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Ingredients

• 2 sticks or 1 cup of butter
• 1 cup of light brown sugar or Brown Sugar Truvia
• 1 cup of granulated sugar or Truvia
• 2 tsp of vanilla extract
• 1/2 cup of unsweetened cocoa
• 2 eggs
• 2 cups of flour
• 1 tsp of baking soda
• 1 tsp of baking powder
• 1/4 tsp of salt
• For the dipping:
• 12 oz of white chocolate wafers (I used this one)
• 1/3 cup of crushed candy cane or peppermint snow (I used this one)

Instructions

For the cookies:

1. Preheat the oven to 350° Fahrenheit. Line 2 baking sheets with parchment paper or with a silicone baking mat.
2. Sift the flour, salt, baking soda and baking powder in a medium bowl.
3. Beat the butter, brown sugar and white granulated sugar in the mixer fitted with the paddle attachment at medium speed until light and fluffy - about 4 to 5 minutes. Add eggs, one at a time, then vanilla extract. Reduce the speed of the mixer to low and slowly add the cocoa powder (otherwise it will dust all over). Process until mixed in and combined. Increase the speed of the mixer to medium and slowly add the flour and beat until combined. Try to stop as soon as it gets mixed, you don't want to over beat the dough.
4. Drop the dough on baking sheets, using a 1-3/4 inch diameter ice cream scoop or a rounded tablespoon.
5. Bake for 11 minutes. Cookies will seem underdone.
6. Remove from oven and let them sit on the sheet pan for about 5 minutes. Place cookies on a cooling rack and let them cool before dipping.

For the dipping:

1. Place a small amount of water in a small-medium pan, bring to a simmer at low heat. Place a heat-resistant bowl on top of the small pan, the water should not touch the top bowl.
2. Place the white chocolate wafers in the top bowl and start heating. Stir frequently until the chocolate is just melted, turn the heat off and dip in the cookies - I drizzled some and half dipped others then sprinkled the mint bits over the warm chocolate.

 

 

 

Nutrition Information

Yield 34 Serving Size 1
Amount Per Serving Calories 180Total Fat 7gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 3gCholesterol 25mgSodium 176mgCarbohydrates 27gFiber 1gSugar 16gProtein 2g

Nutritional Information calculated using sugar

Did you make this recipe?

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