Chocolate Dipped White Chocolate Peppermint Cookies

Not only do I love chocolate and mint, that combination is synonymous with Christmas time.  Smooth, delicious chocolate studded with flecks of red and white peppermint pieces.  Since I have a weakness for these flavors, I decided it was only necessary that I make cookies packed full of white chocolate chips and pieces of creamy, crunchy Andes peppermint pieces.

The cookies alone are amazing and hit all the right notes.  But I decided to amp up not only the chocolate but the peppermint as well, so I dipped them in semi-sweet chocolate and then sprinkled a few pieces crushed peppermint.  These cookies are nothing short of ah-mazing!  Not only does the semi-sweet chocolate add another element of chocolate goodness to this cookie, but when combined with the peppermint pieces it not only adds a little texture but also makes a beautiful cookie even more gorgeous.

Chocolate Dipped White Chocolate Peppermint Cookies

Ingredients:

1 Cup (2 sticks) unsalted butter
3/4 Cup granulated sugar
1 1/4 Cup brown sugar
2 Eggs
2 Tsp vanilla
2 3/4 Cup all-purpose flour
1 1/2 Tsp baking powder
1 Tsp baking soda
3/4 Tsp sea salt
1 1/2 Cups white chocolate chips
3/4 Cup Andes peppermint crunch baking chips

For the chocolate coating-
6 Oz semi-sweet chocolate

1/4 Cup crushed peppermint pieces

Directions:

Preheat oven to 350.  Line a baking sheet with a silicone baking mat or spray with non-stick cooking spray and set aside.

Combine flour, baking powder, baking soda and salt in a medium bowl and whisk to combine.  Set aside.

Combine butter and sugars in a mixing bowl and beat on high until light and fluffy, about 3 minutes.  Add the eggs, one at a time, mixing well after each addition.  Add the vanilla and mix to combine.  With the mixer on low, gradually add the flour mixture and mix until combined.  Once all of the flour mixture has been added increase the mixing speed to high and beat for 1 1/2 minutes. 

Add the white chocolate chips and peppermint chips and stir to combine.  Cover the dough with plastic wrap and place in the refrigerator and allow to chill for at least 30 minutes.

Using a cookie scoop (mine was about 1 tablespoon) scoop the chilled dough on the prepared baking sheet leaving about 2 inches between each cookies.  Place the cookies in a preheated oven and bake for 8-10 minutes, remove from oven and allow to cool on the baking sheet for 5 minutes then transfer to a cooling rack and allow to cool completely.  *The cookies will look slightly undercooked in the centers after about the 9-10 minute mark but they will continue to cook while they are on the cookie sheet.

For the chocolate dip-
Line a flat work surface with wax paper.

Finely chop the chocolate and place in a microwave safe bowl and heat in 20 second intervals, stirring after each, until the chocolate is completely melted and smooth.  Once the chocolate is completely melted stir vigorously for 30 seconds. 

Dip half of the cookie in the melted chocolate, tap to remove excess chocolate and place on a wax paper.  Sprinkle with crushed peppermint pieces.  Allow to sit until completely dry. 

Recipe source: A Lynsey Original