Ingredients
Method
Prepare for Baking:
- Preheat your oven to 350°F (180°C).
- Line baking sheets with parchment paper or silicone baking mats.
Mix Dry Ingredients:
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
Cream Butter and Sugars:
- In a large mixing bowl, beat softened butter, granulated sugar, and brown sugar until light and fluffy (about 2-3 minutes).
Add Eggs and Extracts:
- Beat in eggs, one at a time, ensuring each is fully incorporated.
- Mix in vanilla and peppermint extracts.
Combine Wet and Dry Mixtures:
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
Shape the Dough:
- Scoop out rounded tablespoons of dough (about 1-inch balls) and place them on the prepared baking sheets, spacing 2 inches apart.
- Gently flatten the tops of the dough balls with the back of a spoon or your fingers.
Bake the Cookies:
- Bake in the preheated oven for 8-10 minutes. The cookies should look slightly underbaked for a chewy texture.
- Allow them to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Decorating the Cookies
Melt White Chocolate:
- Place the white chocolate in a microwave-safe bowl and heat on 50% power in 30-second intervals, stirring between each interval, until melted and smooth.
Dip the Cookies:
- Dip half of each cooled cookie into the melted white chocolate.
- Place the dipped cookies onto a sheet of parchment paper.
Add Peppermint Crunch:
- Sprinkle the white chocolate-dipped portion with crushed peppermint candies.
Set the Chocolate:
- Allow the cookies to sit at room temperature or refrigerate for 10 minutes until the white chocolate is firm.