Peppermint White-Chocolate Dipped Cookies
Soft peppermint-kissed cookies dipped in white chocolate and topped with crushed minty candies. Festive, pretty, and perfectly pepperminty*Quick Note Before You Dive In: This recipe card covers the basics, but if you want to know how to get that perfect peppermint crunch, ideal dipping texture, and all my troubleshooting tips, scroll back up! Everything you need for foolproof results is in the post.
Ingredients
Cookie Dough
- 1 portion (370g) Basic Cookie Dough Recipe
- 1 drop red gel food color
- ¼ teaspoon peppermint extract
Decorating Ingredients
- 3 ounces white chocolate
- 1 teaspoon vegetable oil
- ½ cup crushed candy canes or peppermint candies
Equipment
Instructions
Make the Cookies
- Break the dough into pieces and place it in a mixing bowl. Let it sit to soften slightly; this makes mixing the ingredients easier.
- Add 1 drop of gel food color (2 if you want a deeper hue) and peppermint extract. Work them into the dough until evenly distributed.
- Roll the dough between two sheets of parchment paper until it is ¼-inch thick. Refrigerate for 1 hours.
- Preheat oven to 350°F and line a baking sheet with parchment.
- Using a 2-inch round fluted cookie cutter, cut shapes from the dough and place them on the prepared baking sheet. Gather scraps, roll the dough flat, and continue cutting more shapes. Repeat this process until no more dough remains.
- Bake for 8-10 minutes or until the edges turn golden.
- Remove from the oven and let the cookies sit on the baking sheet for a few minutes before transferring them to a wire rack.
Dip and Decorate
- Place white chocolate in a microwave-safe bowl and heat in 30-second increments until melted. Stir in the vegetable oil until smooth.
- Place a sheet of parchment on a work surface. Dip half the cooled cookie into the melted chocolate, and place on the parchment. Sprinkle the dipped half with crushed candy. Repeat with the remaining cookies.
- Allow the chocolate to set before moving the cookies to a platter, Holiday Christmas box or for storing.
Notes:
I used 7 regular-sized candy canes for 1/2 cup crushed.
The best way to crush the candy canes is to unwrap them, place them in a zippered freezer bag, and pound them lightly with a rolling pin. This process is best for avoiding too much 'candy powder'.
Keep baking sheets chilled to help the cookies hold their shape and prevent spreading.
Work quickly when dipping so the white chocolate doesn’t firm up before the peppermint sticks.
Baking in grams: I provide both gram measurements and cup equivalents, but weighing ingredients is always the most accurate. Depending on whether you scoop, pack, or level flour, the amount can vary dramatically when using a measuring cup (leading to dry or inconsistent results). A small digital scale removes that guesswork and will give you better bakes every time.
Nutrition information is automatically calculated and provided as an estimate. It is not intended as a substitute for professional dietary advice
Nutrition
Serving: 18gCalories: 127kcalCarbohydrates: 16gProtein: 1gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 22mgSodium: 60mgPotassium: 22mgFiber: 0.2gSugar: 9gVitamin A: 149IUVitamin C: 0.02mgCalcium: 12mgIron: 0.4mg
Enjoy this recipe?Please leave a comment and tag me @aspicedlifeblog on social