Description
These Chocolate Peppermint Slice and Bake Cookies are a festive and delicious treat featuring rich cocoa dough studded with chocolate chips, sliced and baked to perfection, then dipped in melted white chocolate and sprinkled with crushed candy canes for a refreshing peppermint twist.
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
- Make 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.
- Combine dry ingredients and mix: In a medium bowl, whisk the flour, cocoa powder, and salt until combined. With the mixer on low, slowly add the flour mixture to the butter mixture and mix until just combined. Fold in the mini chocolate chips until evenly distributed.
- Shape and chill dough: Place the dough onto a floured work surface and divide into two halves. Shape each half into a log about 2 1/2 inches in diameter and 8 inches long using floured hands. Tightly wrap the logs in plastic wrap and refrigerate for at least 4 hours or overnight to firm up.
- Preheat and slice the dough: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Unwrap the chilled logs and slice each into 12 cookies, for a total of 24 slices.
- Bake the cookies: Arrange the cookie slices about 2 inches apart on the prepared baking sheet. Bake for 14-16 minutes or until the edges are browned and firm to the touch. Remove from oven and let cool on the sheet for 5 minutes before transferring to a wire rack to cool completely.
- Melt white chocolate coating: Place the chopped white chocolate and coconut oil in a heatproof bowl. Microwave in 30-second intervals, stirring after each, until the chocolate is just melted and smooth.
- Dip and decorate cookies: Dip each cooled cookie halfway into the melted white chocolate and place on a parchment-lined baking sheet. Sprinkle the dipped portion with crushed candy canes while the chocolate is still wet.
- Set the chocolate: Refrigerate the cookies until the white chocolate sets and hardens, about 30 minutes. Once set, cookies are ready to serve or store.
Notes
- For best results, chill the dough overnight for easier slicing and better texture.
- You can substitute peppermint extract with vanilla for a milder flavor.
- Store cookies in an airtight container in the refrigerator if not eating within 2 days.
- Allow cookies to come to room temperature before serving for optimal flavor and texture.
- Be cautious when melting white chocolate to avoid overheating, which can cause it to seize.
