Description
These Chocolate Peppermint Slice and Bake Cookies combine rich dark cocoa with a refreshing hint of peppermint, studded with mini chocolate chips and finished with a decadent white chocolate and crushed candy cane topping. Perfectly soft and festive, they make an ideal holiday treat or cozy winter dessert.
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
- 8 oz white chocolate, chopped
- 1 tbsp coconut oil
- 3 candy canes, crushed up
Instructions
- Prepare the butter mixture: In a stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium speed or until smooth and creamy. Add the powdered sugar and beat on medium speed until light and fluffy, about 1 minute. Beat in the egg, vanilla extract, and peppermint extract on high speed until fully incorporated.
- Combine dry ingredients and mix: In a medium bowl, whisk together the flour, dark cocoa powder, and salt until evenly combined. With the mixer on low speed, slowly add the flour mixture to the wet ingredients and mix until just combined. Gently fold in the mini chocolate chips with a spatula.
- Shape and chill the dough: Transfer the dough to a floured work surface and divide it into two equal halves. Using floured hands, shape each half into a log approximately 2 1/2 inches in diameter and 8 inches long. Wrap each log tightly in plastic wrap and refrigerate for at least 4 hours or overnight to firm up.
- Bake the cookies: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Remove the chilled dough logs from the fridge and slice each into 12 cookies, yielding a total of 24 cookies. Place the cookies about 2 inches apart on the baking sheet. Bake for 14-16 minutes or until the edges are browned and firm. Allow cookies to cool on the sheet for 5 minutes before transferring to a wire rack to cool completely.
- Melt the white chocolate coating: Place the chopped white chocolate and coconut oil into a heat-proof bowl. Microwave in 30 second intervals, stirring well after each session, until the white chocolate is just melted and smooth.
- Dip and decorate the cookies: Dip each cooled cookie halfway into the melted white chocolate mixture. Return the dipped cookies to a parchment-lined baking sheet and immediately sprinkle with crushed candy canes. Refrigerate the cookies until the white chocolate is set, about 15-20 minutes.
Notes
- Ensure the butter and egg are at room temperature to achieve a smooth, creamy dough.
- Chilling the dough is essential for slice-and-bake cookies to maintain their shape during baking.
- You can substitute candy canes with peppermint candy or crushed peppermint candies if desired.
- Store cookies in an airtight container in the refrigerator to keep the white chocolate coating firm.
- For a dairy-free version, use dairy-free white chocolate and substitute butter with vegan butter.
