DOUBLE CHOCOLATE MINT COOKIES

Rich & chewy chocolate cookies filled with mint chocolate chips then dipped in white chocolate & sprinkled with crunchy peppermint pieces. A perfect Christmas treat!

Course Dessert

Cuisine American

Prep Time 25 minutes

Cook Time 10 minutes

Total Time 35 minutes

Servings cookies

Calories 149kcal

Author Linda Warren

Ingredients

¾ cup butter, room temperature
1 ½ cups sugar
2 large eggs
1-½ teaspoons vanilla extract
½ teaspoon peppermint extract
2 cups flour
⅔ cup dark cocoa powder
1 teaspoon baking soda
¼ teaspoon salt
1 cup mint chocolate chips
4 oz white chocolate bar, melted
6-7 candy canes, crushed

Instructions

Preheat oven to 350 degrees. Line cookie sheets with a silicone mat or parchment paper.
In your KitchenAid or other electric mixer, cream butter and sugar for 4-5 minutes to make it light and creamy. Continue to beat as you add the eggs and extracts.
In a separate bowl, combine flour, cocoa powder, baking soda and salt. Add gradually to creamed mixture and mix until just combined.
Stir in chocolate mint chips.
Using a cookie small cookie scoop, scoop dough onto prepared cookie sheets. Bake for 9-10 minutes.
Let cook on cookie sheet on wire rack for about 5 minutes. Transfer cookies to wire racks to cool completely.
Use a silicone mat or wax paper on a cookie sheet for this next step.
Melt white chocolate in microwave-safe measuring cup or bowl in 30-second increments in microwave. It should take about 1 minute to 1-½ minutes, stirring in between.
Dunk half of cookie in white chocolate, place on silicone mat or wax paper. Sprinkle white chocolate with candy cane pieces. Allow to cool completely then store in airtight container.

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