Dark Chocolate Espresso Slice and Bake Cookies dipped in White Chocolate Peppermint
Rich dark chocolate slice and bake cookies dipped in white chocolate and crushed peppermint candy canes. The perfect Christmas cookie addition for any holiday cookie box!
Equipment
- electric stand or hand mixer
- cookie sheets lined with parchment paper or silicone mats
- plastic saran wrap
Ingredients
Chocolate Slice and Bake Cookies
- 1 cup unsalted butter (softened to room temperature)
- ½ cup granulated sugar
- ¼ cup brown sugar
- 1 large egg (room temperature)
- 1 teaspoon vanilla extract
- 1 ½ cup all purpose flour
- ½ cup Dutch process cocoa powder (*dark cocao powder, not unsweetened baking cocoa.)
- 2 teaspoons espresso powder (*optional for espresso flavor and richer chocolate flavor)
- ½ teaspoon baking powder
- ¼ teaspoon salt
White Chocolate Peppermint Dip
- 1 ⅓ cups white chocolate chips
- 2 teaspoons coconut oil
- 2 tablespoons crushed candy canes or pre-crushed peppermint candy sprinkles (about 2 candy canes or 8 mini candy canes)
Instructions
- In a bowl, whisk together all of the dry ingredients (flour, Dutched cocoa powder, espresso powder, baking powder, and salt) until uniform.
- With a stand mixer or electric hand mixer fitted with a paddle attachment, cream the softened room temperature butter, granulated sugar, and brown sugar together until light and fluffy. Be sure to scrape down the bowl as needed.
- Add egg and vanilla and mix until combined, scraping the bowl again as often as needed.
- In a separate bowl, combine all of the dry ingredients and whisk together including the flour, Dutch process cocoa powder, espresso powder, baking powder, and salt. Then slowly add the fry ingredients into the wet ingredients with the mixer on the lowest setting. Scrape the bowl as needed. The dough will form and be super thick.
- Lay out a large sheet of plastic wrap on the counter. Scrape out all of the dough on the plastic wrap. Using the plastic wrap as a barrier between your hands and the dough, gradually work the dough to form a smooth log. The log should be around 12 inches long and 2 inches wide. It doesn't have to be perfect but it should be as uniform in size throughout as possible.
- Place the cookie dough log into the refrigerator and chill for a minimum of 4 hours and up to 3 days.
- Once chilled and ready to bake, preheat the oven to 350 degrees Fahrenheit. Line two large baking sheets with parchment paper.
- Take out the cookie dough log from the refrigerator and slice into half inch slices. You should get 24 cookies if you're cutting precisely. Place cookies on parchment lined baking sheets. Bake on the middle rack of the oven, one tray at a time for 10 minutes each.
- Let the cookies cool on the baking sheet for a few minutes before transferring to a cooling rack to cool completely.
- While the cookies cool, melt the white chocolate chips and coconut oil. (See above notes in the blog post for more instructions on proper chocolate tempering using the microwave method or bain-marie method.)
- Once the cookies are completely cooled, dip the top of the cookies halfway in the melted white chocolate and place on parchment paper to dry. If you do not want to dip or dunk the cookie, you can also drizzle the white chocolate over for less coverage. While the white chocolate is still wet, sprinkle the crushed peppermint on top. Let chocolate dry completely before enjoying. (You can also add some edible glitter if desired!)
- Once the white chocolate is dry the cookies can be stacked and added to cookie boxes! Serve at room temperature. Store in an airtight container.
Tried this recipe?Let us know how it was!
