Black and white chocolate-peppermint cookies

Black and white chocolate-peppermint cookies

  • 3/4 cup (170 g) unsalted butter, at room temperature
  • 1 cup (200 g) granulated sugar
  • 1 large egg, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups (200 g) all-purpose flour
  • 3/4 cup (70 g) unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/8 teaspoon salt
  • 9 oz (250 g) white chocolate, finely chopped
  • 1/2 teaspoon vegetable oil, solid coconut oil, or canola oil
  • 1/2 teaspoon peppermint extract
  • 2 candy canes, crushed
For about 30 cookies

Beat the butter and granulated sugar together on medium speed until completely smooth and creamy, about 2 minutes. Beat in the egg and vanilla extract on high speed. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.

Whisk the flour, cocoa powder, baking powder, and salt together in a medium bowl. On low speed, slowly mix into the wet ingredients until combined.

Divide the dough into 2 equal parts, wrap with plastic wrap and flatten into disks. Refrigerate until firm, about 30 minutes to 1 hour. Lightly dust work surface and rolling pin with flour or cocoa powder. Remove dough from refrigerator and roll each portion out to about 1/4-inch (6 mm) thickness on a piece of parchment paper. Cut into shapes using a 2-inch round cookie cutter. Carefully transfer cookies to parchment-lined cookie sheets and refrigerate for at least 1 hour, or until firm.

Preheat oven to 350°F (180°C). Transfer cookie sheets from the refrigerator directly to the oven and bake for 10 minutes. The center of the cookies will still appear soft; do not over-bake. Let cookies cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely before decorating.

Line 2 baking sheets with parchment paper. Melt the chopped white chocolate and oil together in the top of a double boiler, stirring often until completely smooth. Remove from heat and add peppermint extract. Dip 1 cookie halfway into white chocolate, coating both sides. Gently scrape the bottom of the cookie against the side of the bowl to remove excess white chocolate. Place the dipped cookie gently onto lined baking sheet. Sprinkle with crushed candy canes. Repeat with remaining cookies. Allow chocolate to set completely in the refrigerator for 45 minutes or at room temperature for 2 hours. Coated cookies stay fresh covered at room temperature for 3 days or in the refrigerator for up to 10 days.

Recipe adapted from Sally’s Baking Addiction

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