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Peppermint Black-and-White Cookies

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4.3 from 66 reviews

These Peppermint Black-and-White Cookies combine the classic charm of black-and-white cookies with a refreshing peppermint twist, perfect for a festive dessert or a sweet treat anytime. Soft cookie bases are baked to perfection, then dipped half in rich dark chocolate infused with peppermint extract, and half in creamy white chocolate, creating a delightful contrast in flavors and colors.

Ingredients

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Cookie Dough

  • 1 cup unsalted butter, softened
  • ¾ cup granulated sugar
  • 2 cups all-purpose flour
  • ½ teaspoon peppermint extract

Chocolate Coatings

  • Dark chocolate for dipping
  • White chocolate for dipping

Instructions

  1. Prepare the dough: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Gradually add the all-purpose flour and peppermint extract and mix until a smooth dough forms.
  2. Chill the dough: Wrap the dough in plastic wrap and chill it in the refrigerator for 30 minutes to firm up and make it easier to handle.
  3. Shape and bake: Preheat the oven to 350°F (175°C). Roll the chilled dough into small balls or form into flat rounds and place them on a baking sheet lined with parchment paper. Bake for 12 minutes, or until the edges are just beginning to brown, and the cookies are set.
  4. Cool the cookies: Remove the cookies from the oven and let them cool completely on a wire rack before dipping.
  5. Prepare the chocolate coatings: Melt the dark chocolate and white chocolate separately in microwave-safe bowls or over a double boiler until smooth.
  6. Dip the cookies: Once cooled, dip half of each cookie into the melted dark chocolate and the other half into the white chocolate, allowing any excess chocolate to drip off. Place the cookies on parchment paper to set.
  7. Set the coatings: Allow the chocolate coatings to harden completely at room temperature or place cookies in the refrigerator briefly to speed up the process before serving.

Notes

  • Use good-quality dark and white chocolate for the best flavor and smooth coating.
  • Chilling the dough ensures the cookies hold their shape better during baking.
  • For an extra peppermint kick, you can add a few drops of peppermint extract to the dark chocolate before dipping.
  • Store cookies in an airtight container at room temperature for up to 5 days.
  • Allow the chocolate coatings to fully set before stacking to prevent sticking.

Find it online: https://yumfoodusa.com/peppermint-black-and-white-cookies/