Cooking with Peppermint Cookies: A Beginner’s Guide: For a more holiday look, soft and chewy chocolate peppermint cookies are dipped in white chocolate and sprinkled with crushed candy canes. There is also peppermint powder in the cookie dough, so it tastes even more like peppermint.
These chocolate peppermint cookies taste like peppermint in two different ways. They are great for cookie exchanges, giving as gifts, or putting out for Santa. To get the right chocolate-peppermint flavor, peppermint extract is mixed into the chocolate cookie dough.
Cooking with Peppermint Cookies: A Beginner’s Guide
For a holiday touch, the cookies are dipped in white chocolate and topped with crushed candy canes after they’re baked. While candy canes are still available, make a lot of these cookies. In cookie form, they taste just like peppermint bark.
Things you’ll need
The items in this recipe are simple and easy to find. Let’s go over the main things you’ll need to make the cookies:
- Cocoa Powder: For this recipe, you’ll need pure cocoa powder that hasn’t been sweetened. You could go to Toll House or Hershey’s.
- Sugar:That’s right, I use both white and brown sugar in this recipe to make it sweet and moist.
- Peppermint Extract: For the whole recipe, you only need 1/2 teaspoon of peppermint extract. Don’t add more; the crushed candy canes make it taste even more like peppermint.
- White Chocolate:When it comes to white chocolate, I like to stick to chocolate bars because they melt better and are easier to dip. You can use white chocolate chips, but you might need to add a teaspoon or two of coconut oil to make it less thick.
- Candy Canes: To crush the candy canes, put them in a zip-top bag, set them on a cutting board or kitchen towel, and use a meat tenderizer or rolling pin to gently hit them. You can also find broken candy cane pieces in some shops during the holidays. Choose the option that is most convenient for you.
How To Make Cookies With Chocolate And Peppermint
- Mix the dry items together: To get rid of any lumps, sift the flour and cocoa powder together. After that, add the salt and baking soda and mix them in well.
- Mix the wet items together: Using a stand mixer with a paddle tool, beat the butter until it is smooth. Then, add both types of sugar and mix them together. Put in the egg and both of the extracts.
- Add the dry ingredients to the wet ingredients: Add the dry ingredients to the wet ones. Make sure to mix them together just until they’re mixed. Do not over-mix the dough.
- Chill the cookie dough: To chill the cookie dough, put the bowl in the fridge for an hour with the lid on tight. Let the butter cool down, and then press back together. This will keep the cookies from spreading too much.
- Scoop the cookie dough: Take out the cookie dough. Use a 1.5-teaspoon cookie scoop to make balls out of the cookie dough. Before putting the dough balls on cookie sheets lined with parchment paper, roll it into balls.
- Bake: The cookies should look set around the sides and on top. I bake them for 10 to 12 minutes most of the time.
- Let cool: Do not dip cookies in white chocolate before cooling. Doing so will break the cookies and distort the chocolate.
- Dip and assemble cookies: Melt white chocolate and dip half of each biscuit. Return dipped cookies to cookie sheets and sprinkle with crushed candy canes while chocolate is still wet.
- Let the chocolate set: Put the dipped biscuits in the fridge to solidify the chocolate faster.
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