White Chocolate Dipped Peppermint Cookies Recipes
WHITE CHOCOLATE DIPPED PEPPERMINT COOKIES
Perfect for the holiday season these White Chocolate Peppermint Cookies are filled with candy canes and dipped in white chocolate for a festive cookie! These peppermint slice and bake cookies are easy to make and an impressive Christmas cookie to share with others!
Provided by Lauren Schmidt
Categories Desserts
Time 4h28m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 184 calories, Carbohydrate 24 grams carbohydrates, Cholesterol 25 milligrams cholesterol, Fat 9 grams fat, Fiber 0 grams fiber, Protein 2 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1 cookie, Sodium 36 milligrams sodium, Sugar 14 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
WHITE CHOCOLATE DIPPED COOKIES WITH PEPPERMINT DRIZZLE
Steps:
- Arrange cookies on wire baking rack that has been placed on top of a parchment lined baking sheet. Leave some space between cookies. Set aside.
- In a medium bowl, sift together powdered sugar and meringue powder. Add red food coloring and peppermint extract. Stir until combined. Spoon or pour red icing into a zip-top bag. Press out air and close. Snip off a small corner of bag.
- Drizzle icing back and forth over the tops of the cookies. Allow to dry for 1 to 2 hours or until icing has hardened.
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- In the bowl of an electric stand mixer fitted with the paddle attachment, cream together sugar and butter until combined. Mix in egg then mix in egg yolk, vanilla and peppermint extract.
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