Description
Delight in these festive Chocolate Peppermint Slice and Bake Cookies, combining rich cocoa, creamy white chocolate, and refreshing peppermint for a perfect holiday treat. These easy-to-make cookies feature a smooth chocolate dough studded with mini chocolate chips, dipped in luscious white chocolate, and finished with crushed candy canes for a crunchy, minty topping.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, at room temperature
- 3/4 cup powdered sugar
- 1 large egg, at room temperature
- 1 tsp vanilla extract
- 1/4 tsp peppermint extract
- 2 cups (250 g) all-purpose flour
- 1/2 cup dark cocoa powder
- 1/4 tsp salt
- 1/2 cup mini chocolate chips
White Chocolate Coating and Topping
- 8 oz white chocolate, chopped
- 1 tbsp coconut oil
- 3 candy canes, crushed
Instructions
- Prepare the Butter and Sugar: In a stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium speed until smooth and creamy. Add the powdered sugar and continue beating on medium speed until the mixture is light and fluffy, about 1 minute. Then beat in the egg, vanilla extract, and peppermint extract on high speed until fully incorporated.
- Combine Dry Ingredients and Mix: In a medium bowl, whisk together the all-purpose flour, cocoa powder, and salt until evenly mixed. With the mixer on low speed, gradually add the dry flour mixture to the wet ingredients until just combined. Gently fold in the mini chocolate chips to distribute them evenly throughout the dough.
- Shape and Chill Dough Logs: Transfer the dough to a floured work surface and divide it into two equal portions. Using floured hands, shape each portion into a log approximately 2½ inches in diameter and 8 inches long. Wrap each log tightly in plastic wrap and refrigerate for at least 4 hours or overnight to firm up.
- Preheat Oven and Slice Cookies: When ready to bake, preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Slice each chilled dough log into 12 cookies, resulting in 24 cookies total. Place the sliced cookies on the baking sheet, spacing them about 2 inches apart to allow for expansion.
- Bake and Cool Cookies: Bake the cookies for 14-16 minutes or until the edges appear browned and the cookies feel firm to the touch. After baking, let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Melt White Chocolate and Dip Cookies: Place the chopped white chocolate and coconut oil in a heat-proof bowl. Microwave in 30-second intervals, stirring between each, until the chocolate is just melted and smooth. Dip each cooled cookie halfway into the melted white chocolate, allowing any excess to drip off.
- Add Candy Cane Topping and Set: After dipping, place the cookies on a parchment-lined baking sheet and immediately sprinkle the crushed candy canes over the wet white chocolate. Transfer the cookies to the fridge to allow the chocolate coating to fully set before serving.
Notes
- For best results, ensure the butter and egg are at room temperature before mixing to achieve a smooth, creamy dough.
- Chilling the dough logs is crucial as it helps the cookies maintain their shape and makes slicing easier.
- You can substitute peppermint extract with vanilla if a milder flavor is preferred, though peppermint adds a festive touch.
- Use good quality white chocolate for melting to get a smooth, glossy coating.
- The cookies keep well in an airtight container in the refrigerator for up to one week.
