Dipped Chocolate Peppermint Cookie

Key Ingredients

• Butter – use unsalted, room temperature butter. It needs to be soft before creaming with the sugar.
• Brown Sugar – I like to use light brown sugar for this recipe but if you want a stronger molasses flavor you could use dark brown sugar.
• Eggs – any kind of large eggs will work.  It’s best if they are at room temperature so that they don’t “shock” the butter when you add them.
• Peppermint Extract – you should be able to find peppermint extract or flavoring in the same area that you would find vanilla extract.
• Baking Soda – this helps the cookies to rise and stay nice and soft.
• Cocoa Powder – to get the best flavor, try and find a better brand of cocoa powder such as Guittard or Ghirardelli.

White Chocolate Peppermint Topping

• White Chocolate Wafers – white chocolate melting wafers are really easy to use, but you could also just melt down white chocolate chips or any other kind of plain white chocolate.
• Peppermint Extract – just a little bit of peppermint extract will add loads of flavor to the white chocolate.
• Crushed Candy Canes – during the holiday season, you can find candy canes everywhere!  You should be able to find crushed peppermints, or you can crush

How to Make Chocolate Peppermint Cookies

1. Mix the cookie dough. Add the room temperature butter and brown sugar to the bowl of a stand mixer and mix until combined. Slowly add the room temperature eggs, vanilla, and peppermint extract, scraping down the sides as needed. In a separate large bowl, whisk together the cocoa powder, baking soda, and salt. Add to the butter mixture and mix on low speed until the cookie dough comes together and is well combined. 
2. Scoop the cookies. Using an ice cream scoop or spoons, scoop into 1.5 tablespoon balls and place about 2″ apart on a cookie sheet lined with parchment paper. 
3. Bake. Bake in a preheated 350 degree oven for 8-11 minutes, or until the center of the cookie is set and the edges of the cookies are slightly firm. Remove from the oven and let the cookies cool completely.
4. Melt the chocolate. When you’re ready to decorate the cookies, add the white chocolate to a microwave-safe bowl and melt for 30 seconds. Stir and repeat until melted and smooth.
5. Dip the cookies. Add the remaining 1/2 teaspoon of peppermint extract, stir, and then dip half of the chocolate cookie into the white chocolate. Lay the cookie on a parchment paper lined baking sheet and sprinkle crushed candy canes on top. 
6. Cool. Place in a cool spot to allow the chocolate to set up completely. (Note: if you want to speed up the process, you can place the cookies in the fridge for about 20 minutes). Serve immediately or store in an airtight container at room temperature for up to 3 days. Enjoy!