Description
Delicious cookies infused with peppermint and topped with white chocolate and crushed candy canes, perfect for the festive season.
Ingredients
Scale
- 226 grams unsalted butter, softened
- 200 grams granulated sugar
- 1 large egg
- 1 teaspoon peppermint extract
- 250 grams all-purpose flour
- 42 grams cocoa powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 115 grams white chocolate, melted
- 65 grams crushed peppermint candy canes
Instructions
- Prepare for Baking: Preheat oven to 175°C. Line a baking sheet with parchment paper.
- Cream Butter and Sugar: In a large bowl, cream together softened butter and sugar until mixture is light and fluffy.
- Add Egg and Peppermint: Beat in the egg and peppermint extract until fully incorporated.
- Combine Dry Ingredients: In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt.
- Form the Dough: Gradually add the dry mixture to the wet ingredients, mixing until a soft dough forms.
- Shape and Bake Cookies: Roll dough into 2.5 cm balls and arrange them evenly on the prepared baking sheet. Gently press each ball to flatten slightly.
- Bake: Bake for 10 to 12 minutes. Allow cookies to cool completely on a wire rack.
- Decorate with Topping: Once cookies are cooled, drizzle with melted white chocolate and immediately sprinkle crushed peppermint candy canes on top.
Notes
- Make sure the butter is softened for easier mixing.
- Allow the cookies to cool completely before decorating to prevent the white chocolate from melting.
- Store any leftover cookies in an airtight container.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg