Description
These Chocolate Peppermint Slice and Bake Cookies offer a deliciously rich twist on a classic favorite. Featuring a fudgy cocoa base studded with mini chocolate chips and subtly flavored with peppermint extract, these cookies are individually sliced from chilled dough logs for easy preparation. Finished with a decadent white chocolate dip and crushed candy cane topping, they deliver perfect holiday cheer with every bite. Ideal for festive occasions or cozy winter treats, these cookies combine melt-in-your-mouth texture with refreshing peppermint notes.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, at room temperature
- 3/4 cup powdered sugar
- 1 large egg, at room temperature
- 1 tsp vanilla extract
- 1/4 tsp peppermint extract
- 2 cups (250 g) all-purpose flour
- 1/2 cup dark cocoa powder
- 1/4 tsp salt
- 1/2 cup mini chocolate chips
Chocolate Coating and Topping
- 8 oz white chocolate, chopped
- 1 tbsp coconut oil
- 3 candy canes, crushed up
Instructions
- Prepare the Butter and Sugar: In a stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium speed until smooth and creamy. Add the powdered sugar and beat again on medium speed until the mixture is light and fluffy, about 1 minute. Then beat in the egg, vanilla extract, and peppermint extract on high speed to combine thoroughly.
- Combine Dry Ingredients and Mix: In a separate medium bowl, whisk together the all-purpose flour, dark cocoa powder, and salt until well combined. With the mixer running on low speed, gradually add the dry mixture to the wet ingredients just until combined. Fold in the mini chocolate chips gently, ensuring not to overmix.
- Form Dough Logs: Transfer the dough to a floured surface and divide it into two equal parts. Using floured hands, shape each half into a log roughly 2 1/2 inches in diameter and 8 inches long. Wrap each log tightly with plastic wrap and refrigerate for at least 4 hours or overnight to firm up.
- Slice and Bake Cookies: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Remove the dough logs from the fridge and slice each log into 12 cookies, totaling 24 cookies. Place the slices about 2 inches apart on the baking sheet. Bake for 14-16 minutes or until the edges are browned and set. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Melt White Chocolate Coating: Place chopped white chocolate and coconut oil in a heat-proof bowl. Microwave in 30-second intervals, stirring between each, until just melted and smooth. Avoid overheating to prevent scorching.
- Decorate the Cookies: Dip each cooled cookie halfway into the melted white chocolate, then place them on a parchment-lined baking sheet. Sprinkle the crushed candy cane pieces over the wet white chocolate coating. Refrigerate the cookies until the chocolate is fully set, about 20-30 minutes.
Notes
- Ensure butter and egg are at room temperature for smooth mixing.
- Do not overmix the dough once flour is added to keep cookies tender.
- Chilling the dough is crucial for easy slicing and better cookie shape.
- Use parchment paper to prevent sticking and aid easy cleanup.
- Store cookies in an airtight container in the refrigerator to keep white chocolate topping firm.
- For a stronger peppermint flavor, you can add a few drops of peppermint extract to the white chocolate coating before dipping.
