Description
These Chocolate Peppermint Slice and Bake Cookies are a festive treat combining rich cocoa, refreshing peppermint, and a delightful crunch from crushed candy canes. Perfect for holiday baking, this easy-to-make recipe yields tender, chocolatey cookies dipped in white chocolate and sprinkled with peppermint candy for a colorful, delicious finish.
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
Instructions
- Make the Butter Mixture: In a stand mixer fitted with a paddle attachment, beat the unsalted 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, approximately 1 minute. Then incorporate the egg, vanilla extract, and peppermint extract by beating on high speed until fully combined.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, dark cocoa powder, and salt until evenly mixed. Slowly add this flour mixture to the wet ingredients while the mixer is on low speed, mixing just until combined. Gently fold in the mini chocolate chips to distribute evenly through the dough.
- Shape the Dough Logs: Transfer the dough onto a lightly floured surface. Divide it into two equal portions. Using floured hands, shape each half into a long log approximately 2 1/2 inches in diameter and 8 inches in length. Wrap each log tightly in plastic wrap and refrigerate for at least 4 hours or overnight to firm up.
- Slice and Bake Cookies: Preheat the 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 evenly into 12 cookies, totaling 24 cookies. Arrange the cookies on the prepared baking sheet about 2 inches apart. Bake for 14-16 minutes, until edges are browned and the cookies are firm to the touch. Allow cookies to cool on the sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Melt White Chocolate: Place the chopped white chocolate and coconut oil in a heatproof bowl. Microwave in 30-second intervals, stirring between each, until the white chocolate is melted and smooth without any lumps.
- Decorate with White Chocolate and Candy Canes: Dip each cooled cookie halfway into the melted white chocolate, letting excess drip off. Place the dipped cookies back onto a parchment-lined baking sheet. Sprinkle the top with crushed candy canes while the chocolate is still wet. Refrigerate the cookies until the white chocolate is fully set, about 20-30 minutes.
Notes
- Chilling the dough logs thoroughly is essential for clean, uniform slices.
- Use high-quality cocoa powder for the richest chocolate flavor.
- Mini chocolate chips help distribute chocolate evenly without overpowering the peppermint flavor.
- If you don’t have peppermint extract, you can substitute with a slightly smaller amount of mint extract.
- Store the cookies in an airtight container at room temperature for up to a week or freeze for longer storage.
