Rich & chewy chocolate cookies filled with mint chocolate chips then dipped in white chocolate & sprinkled with crunchy peppermint pieces. A perfect Christmas treat!
Preheat oven to 350 degrees. Line cookie sheets with a silicone mat or parchment paper.
In your 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 dry ingredients 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 cool on a cookie sheet for about 5 minutes. Transfer cookies to wire racks to cool completely.
Use a wire rack placed over a silicone mat or wax paper 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 a cookie in white chocolate, place on a wire rack over a silicone mat or wax paper. Sprinkle white chocolate with candy cane pieces. Allow to cool completely then store in airtight container.
Notes
STORE/FREEZEStore the cookies in an airtight container with wax or parchment paper between the layers at room temperature or in the refrigerator for up to 5 days.You can freeze the dough in a ziplock bag for up to 3 months or you can freeze baked cookies for the same amount of time. Thaw them on the counter or in the fridge.