White Chocolate & Peppermint Chocolate Sugar Cookies

WHITE CHOCOLATE & PEPPERMINT CHOCOLATE SUGAR COOKIES

11/28/2017

Once Thanksgiving is past, we quickly slip into Christmas mode at our house. The autumn decorations can't get put away fast enough before the Christmas trees and holiday decorations start appearing. It's always such a nice surprise and happy memory to pull out favorites from years past, whether its decorations or holiday cookie recipes! And one of the other favorites from years past are these wonderful White Chocolate & Peppermint Chocolate Sugar Cookies - always one of the first batch of cookies baked and happily devoured!

These are the perfect holiday cookie - soft chocolate sugar cookies with a crispy edge and tender cookie center, dipped in silky white chocolate and sprinkled with crushed peppermint candy canes.

White Chocolate & Peppermint Chocolate Sugar Cookies

These have a wonderful and light peppermint flavor - just a touch of peppermint from the crushed candy canes. If you prefer your cookie with a stronger peppermint bite, you can add a half teaspoon of peppermint extract to the cookie dough, and ramp up the mint flavor even more by stirring in another half teaspoon of peppermint extract to the white chocolate after melting.

This recipe makes 24 large cookies, so if you will be serving these on a cookie tray, you can make them a little bit smaller - or almost bite-size if you want. Adjust your baking time accordingly and you'll have wonderful little cookies for your cookie trays.

I lost track of how many batches of these I made last year. I'm always amazed at how much our little ones LOVE these! Maybe it's just the pounding of the candy canes that they love, but they gobble these cookies up pretty darn fast.

And make sure that you store these little treats all by themselves - the peppermint flavor and aroma will transfer to any of your other baked products if stored together - similar to what happens with our gingerbread and molasses cookies.

Enjoy the first of our 2017 holiday cookie palooza!

White Chocolate & Peppermint Chocolate Sugar Cookies

WHITE CHOCOLATE & PEPPERMINT CHOCOLATE SUGAR COOKIES

This is one of our favorite holiday cookies – perfect for Christmas! Decadent and soft chocolate sugar cookies, dipped in white chocolate and sprinkled with tiny bits of crushed peppermint candy. Make sure to store these fragrant cookies by themselves…the flavor will transfer to other baked goods!

White Chocolate & Peppermint Chocolate Sugar Cookies

INGREDIENTS:
2 cups all-purpose flour
1/2 cup baking cocoa
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup granulated sugar
1/2 cup light brown sugar
9 Tablespoons (1 stick + 1 Tablespoon) unsalted butter (softened)
2 Tablespoons sour cream
1 large egg + 1 egg yolk (room temperature)
1/2 Tablespoon Pure Vanilla Extract
1/3 cup granulated sugar (for rolling)
8 oz. good quality White Chocolate Bars (I use Ghirardelli)
¼ cup finely crushed peppermint candy canes or candies

HOW I MAKE THESE:

In a mixing bowl, whisk together the flour, cocoa, baking soda, baking powder and salt; set aside.
In a stand mixer fitted with a blade attachment, cream together the butter, sugar and brown sugar until light and fluffy, about 3-4 minutes. Add in egg, egg yolk, sour cream and vanilla and blend just until smooth.
Slowly add in dry ingredients a half at a time and mix just until combined (dough will be thick).
Cover dough and chill for 1 hour.
Preheat oven to 350 degrees and adjust oven rack to middle position. Line baking sheets with parchment paper. Place granulated sugar in a small shallow bowl; set aside.
Scoop out 2 tablespoons of dough at a time, roll into balls and drop balls into granulated sugar, rolling to coat. Space evenly on prepared baking sheets. Using a flat-bottomed glass, evenly flatten each cookie ball to about 1/2 inch thick.
Bake for about 9-10 minutes or until or until cookies are set and bottom edges barely start to show a light brown color and are still puffed. DO NOT OVERBAKE!
Cool cookies on cookie sheet for 5 minutes. Transfer cookies to a wire rack to cool to room temperature.
When completely cool, melt White Chocolate according to package directions.
Dip each cookie half-way into melted white chocolate and place back on parchment paper to dry. Immediately sprinkle crushed peppermint candy on top of melted white chocolate.
Allow white chocolate to set before storing (I usually refrigerate for 10 minutes) – keep parchment paper between each layer, store in an airtight container at room temperature.

SERVINGS: Makes 24 large cookies.

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