White Chocolate Dipped Cookies With Peppermint Drizzle Recipes

WHITE CHOCOLATE DIPPED PEPPERMINT COOKIES

Steps:

• In the bowl of a stand mixer (or in a large bowl with a hand mixer) add butter and sugar. With the paddle attachment mix on medium for 2-3 minutes scrapping the sides down if necessary until butter and sugar is light and fluffy.
• Add egg, vanilla, and peppermint extracts to the bowl. Mix on medium until fully combined. Scrap the batter from the sides of the bowl.
• Add flour and salt to the batter. Start mixer on low and slowly bring to high speed until everything is fully combined. Scrape down the sides of the bowl add the crushed candy canes. Mix on high speed to mix in the crushed candy canes, once the candy canes are evenly distributed stop the mixer, don't overmix.
• Transfer the dough to a clean lightly floured surface. Gently divide the dough into two balls. Carefully roll each ball into a log shape roughly 7 inches long. Wrap each log tightly in cling wrap and transfer to the fridge.
• Let the dough rest for at least 4 hours but is best left to chill overnight.
• Once the dough is chilled all the way through preheat the oven to 350º F and line a cookie sheet with parchment paper. In 2 separate batches, remove the cookies dough from the fridge and wrapping. Evenly cut 12 cookies (I find it best to score the dough before cutting). Evenly place cookies on the cookie sheet, at least 1 inch apart.
• Transfer to the oven and bake 12-14 minutes until the bottom edge starts to appear golden brown. Remove from oven and let rest on the cookie sheet 4-5 minutes before transferring to a wire rack to cool completely. Repeat for second batch of cookies.
• Once cookies are completely cool you can melt the white chocolate. Before you start heating the white chocolate note that if the white chocolate overheats it becomes difficult to work with. I suggest following the instructions on the wrapper OR I like to use the microwave method. Break the chocolate into small squares and place in a microwave safe bowl. Microwave for 30 seconds, stir well. Microwave an additional 30 seconds, stir well. Continue to microwave in 10 second increments until fully melted, ensuring to stir really well in between each microwave session.
• Dip cookie halfway into the chocolate, lay flat on parchment/wax paper and sprinkle with the remaining crushed candy canes. Repeat until all the cookies have been dipped in the chocolate. Let the cookies rest until chocolate sets (at least 30-45 minutes) then store in an airtight container.

WHITE CHOCOLATE PEPPERMINT COOKIES

Steps:

• Sift the bread flour, cake flour, salt and baking soda together into a medium bowl.
• Put the butter, brown sugar, granulated sugar and vanilla paste together in a large bowl with an electric mixer and beat on medium-high speed until light and fluffy, about 1 minute. Add the eggs one at a time, beating well after each addition. Add the flour mixture in 2 batches and mix on medium until fully incorporated. Then add the white chocolate chunks and peppermints. Refrigerate the dough for 24 hours before baking.
• Adjust the oven racks to the upper and lower thirds of the oven and preheat to 400 degrees F. Line 2 cookie sheets with parchment.
• Drop heaping tablespoonfuls of the chilled batter onto the parchment-lined cookie sheets with about 1 1/2 inches of space between them. Bake until the bottoms and edges are golden brown, 10 to 12 minutes. Sprinkle the warm cookies with the remaining ground peppermints and allow to cool on a wire rack.

DRIZZLED PEPPERMINT COOKIES

Steps:

• In a microwave-safe bowl, melt candy coating; stir until smooth. Drizzle coating over each cookie. Place on waxed paper. Sprinkle with crushed candies; let stand until set.

PEPPERMINT WHITE CHOCOLATE CHIP COOKIES

Steps:

• Cream butter until light. Gradually add sugars, creaming well until blended. Beat in vanilla and egg.
• Stir together flour, salt and soda. Add flour mixture to butter mixture, blending well.
• Stir in chips and crushed candy canes.
• Drop by level tablespoonfuls, 2 inches apart, onto cookie sheets covered with parchment paper. Bake at 375 degrees for about 12 minutes until golden.
• Remove to wire racks to cool.

WHITE CHOCOLATE DIPPED PEPPERMINT COOKIES RECIPE

Steps:

• Preheat oven to 350 degrees
• In a medium size bowl, add the cake mix, eggs, and oil, mixing until fully combined.
• Fold in the mini chocolate chips.
• Roll into 1 inch balls and place on a cookie sheet.
• Bake Cookies for 7-8 minutes or until the middle isn't doughy.
• Remove from oven and let cool completely for about 30 minutes - 1 hour.
• Melt the white chocolate chips, stirring every thirty seconds until smooth.
• Dip half the chocolate cookie into the melted white chocolate and sprinkle candy cane crumbles on top.
• Place cookie on wax or parchment paper until the white chocolate has hardened.
• Enjoy! (They also taste delicious dipped in hot chocolate)

CHOCOLATE-DIPPED COOKIES

Steps:

• In a large bowl, cream butter and sugar. Beat in egg and vanilla. Combine the flour, cocoa, baking soda and salt; gradually add to the creamed mixture. Stir in almonds and chocolate chips. Cover and refrigerate for 2 hours. Divide dough in half. Shape into two 8-in. rolls; wrap each in plastic wrap. Refrigerate for 3 hours or until firm., Unwrap and cut into 1/4-in. slices. Place 2 in. apart on greased baking sheets. Bake at 350° for 8-10 minutes or until set. Remove to wire racks to cool., Dip half of the cookies in white coating; allow excess to drip off. Place on waxed paper. Repeat with remaining cookies in dark chocolate coating. , Place milk chocolate coating in a resealable plastic bag; cut a small hole in one corner of the bag. Pipe designs on cookies. Let stand for 30 minutes or until set.