Description
Delight in these festive Chocolate Peppermint Slice and Bake Cookies, featuring a rich cocoa dough studded with mini chocolate chips, enhanced with peppermint extract, and dipped in creamy white chocolate topped with crushed candy canes. Perfect for the holiday season or any time you crave a refreshing chocolate-mint treat.
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
Decoration
- 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 until smooth and creamy. Add the powdered sugar and continue beating on medium speed until the mixture is light and fluffy, about 1 minute. Beat in the egg, vanilla extract, and peppermint extract on high speed until fully combined.
- Combine Dry Ingredients and Mix: In a medium bowl, whisk together the all-purpose flour, dark cocoa powder, and salt until evenly mixed. With the mixer on low speed, gradually add the dry ingredients to the butter mixture and mix until just combined. Gently fold in the mini chocolate chips to evenly distribute them throughout the dough.
- Shape Dough Logs: Lightly flour a work surface and place the cookie dough onto it. Divide the dough 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 your oven to 350°F (175°C) and line a baking sheet with parchment paper. Remove the chilled dough logs from the refrigerator and slice each log into 12 even slices, yielding a total of 24 cookies. Space the cookies about 2 inches apart on the baking sheet. Bake them for 14 to 16 minutes, until the edges are browned and the cookies are set. Let the cookies cool on the baking sheet for 5 minutes prior to transferring them to a wire rack to cool completely.
- Prepare White Chocolate Coating: Place the chopped white chocolate and coconut oil in a heat-proof bowl. Microwave in 30-second increments, stirring after each interval, until the white chocolate is just melted and smooth without overheating.
- Decorate Cookies: Dip each cooled cookie halfway into the melted white chocolate, then place on a parchment-lined baking sheet. Immediately sprinkle with crushed candy cane pieces. Chill the cookies in the refrigerator to allow the white chocolate to set before serving.
Notes
- Ensure butter and egg are at room temperature for smoother mixing and better texture.
- Do not overmix the dough once flour is added to prevent tough cookies.
- Chilling the dough logs is essential to maintain shape during slicing and baking.
- Use quality peppermint extract and cocoa powder for the best flavor.
- Store finished cookies in an airtight container in the refrigerator to keep the white chocolate coating firm.
- These cookies can be frozen before baking; slice and bake directly from the freezer, adding a couple extra minutes to baking time.
