Peppermint and White Chocolate Cookies
Peppermint and White Chocolate Cookies are chocolate thumbprint cookies. The center of each cookie is filled with white chocolate, and then the cookie is drizzled with semisweet chocolate. Then, the whole cookie is sprinkled with crushed candy canes. These cookies are super festive for the December holidays. They would be great to serve at holiday parties or to enjoy at home for a special treat. If, for some reason, you don’t like white chocolate or peppermint, you don’t have to fill them at all. Then, you’ll just have a delicious chocolate cookie.
The Equipment You’ll Need
- An Electric Mixer- While this isn’t essential, it does make mixing the dough easier.
- Two Baking Sheets- I prefer the shiny metal pans.
- Parchment Paper- You need this so your cookies don’t stick to the pan.
- A Food Scale- This, I feel, is essential. I weigh the flour, sugar, and cocoa powder. I also weigh the cookie dough balls.
The Ingredients You’ll Need for Peppermint and White Chocolate Cookies
- Cocoa Powder- Be sure and use regular cocoa powder, not Dutch processed.
- White Chocolate Chips- I like Giradelli chips.
- Semi Sweet Chocolate Chips- For this, I prefer Guittard chocolate chips.
- Vegetable Shortening- I use Crisco.
- Peppermints- I use candy canes.
How I Made my Chocolate Thumbprints
- First, I weighed my flour and then sifted it with the other dry ingredients.
- Next, I creamed together the sugar and butter.
- Then, I added the eggs and vanilla, and stirred until it was just combined.
- Next, I added the dry ingredients. Again, I stirred just until no streaks remained. I rolled the dough in balls, and made an indention with my finger.
- Then, I chilled and baked the cookies.
- While the cookies cooled, I made the white chocolate filling. Then, I filled each cookie crater.
- Next, I drizzled them with semisweet chocolate, and sprinkled them with peppermints.
These cookies are not only festive and delicious, but lots of fun to make. Also, you can make these Peppermint and White Chocolate Cookies in just a little over one hour.
Peppermint and White Chocolate Cookies
Chocolate Thumbprint Cookies filled with white chocolate and sprinkled with peppermints and drizzled with semisweet chocolate.
Ingredients
- 1¾ cups all purpose flour (210g)
- ½ cup cocoa powder (48g)
- ½ tsp. each baking soda and salt
- 8 tbsp. softened, unsalted butter
- 1 cup granulated sugar (200g)
- 2 eggs
- 1 tsp. vanilla extract
- 1 cup white chocolate chips
- 2 tsp. vegetable shortening
- 2 ounces crushed peppermints or candy canes (30g)
- ½ cup semisweet chocolate chips
Instructions
- Sift together the flour, cocoa powder, baking soda and salt. Set aside.
- In a mixing bowl, cream the butter and sugar together until they're well creamed together.
- Add the eggs and vanilla and stir until combined. Then, add in the flour mixture and stir until no streaks remain.
- Cover two baking sheets with parchment paper. Roll the dough into 24 one inch balls. Each one should weigh 22 grams. Press your finger into the center of the cookie to make a small crater. Refrigerate the baking sheets until the oven preheats to 350 degrees.
- Bake the sheets one at a time for about 12 minutes each until the cookies are firm. If the holes have closed up while they baked, just use your finger to indent them again. Let the cookies cool on wire racks.
- Meanwhile, place the white chocolate chips and one teaspoon of the shortening in a small bowl, and microwave for twenty seconds. Remove the bowl and stir. Repeat until the chips are all melted. Put a dollop in the center of each cookie.
- Melt the semisweet chocolate just like you melted white chocolate. Using a spoon drizzle the cookies with the chocolate. Then sprinkle each cookie with the crushed candy canes.
Tried this recipe?Let us know how it was!
