Maggie’s White Chocolate Peppermint Cookies

Who doesn't love a classic holiday cookie?

I’m so excited to be participating in Staci Troilo’s Virtual Cookie Exchange!!

Staci is my amazing editor and the reason the Clear Springs books sing. But even more importantly, she’s an amazing multi-genre author herself! Offering a taste of everything from love to medical suspense to edge-of-your-seat ghost stories, Staci’s characters will draw you in and will keep you captivated til the last page, so do check her stuff out!

She’s gathered together some of her friends and partners in literary crime to offer a virtual cookie exchange with classic favorites and fresh ideas, including some gluten-free adaptations that I’ll certainly be trying out this season!

My submission this year is not just a holiday classic…it’s an award-winning one–at least a fictional award-winner! Whip up these delightfully chocolatey treats that … [mini-spoiler ahead] won Maggie McHugh a major award at the Clear Springs Community Holiday Cookie Exchange in Silent Snickerdoodle!

I hope that your family enjoys it as much as ours do!

Maggie's Award-Winning White Chocolate Peppermint Cookies

Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Dessert
Servings 24 cookies

Ingredients
  

Dry Ingredients

  • 2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder (Use a high-quality one!)
  • 1/2 tsp salt

Wet Ingredients

  • 1 cup unsalted butter, softened
  • 1 cup packed brown sugar
  • 1/2 cup granulated sugar
  • 1 tsp peppermint extract
  • 1 large egg
  • 1 egg yolk

For the Coating

  • 1 1/2 cup dark or semi-sweet chocolate chips
  • 1/2 cup white chocolate chips + 1 tsp coconut oil
  • 1/2 cup crushed peppermint candies or candycanes

Instructions
 

  • Preheat your oven to 350F. Line your large baking pan with parchment paper.
  • In a large mixing bowl, whisk together your dry ingredients: flour, cocoa powder, baking soda and salt.
  • In a separate bowl, cream together butter and sugars with an electric or hand mixer until light and fluffy. (~1-2 min)
  • Add the vanilla and peppermint extracts, egg and egg yolk to the bowl with the butter/sugar mixture. Mix for another 30 seconds or until the bowl's contents are creamy.
  • Add your dry ingredients to the same bowl and mix everything on low until you've formed a dough. The dough will be on the dry side. Fold in ¾ cup chocolate chips.
  • In ~2 Tbsp increments, roll the dough into balls and place them on the cookie sheet, making sure to leave space between each cookie. Flatten the dough balls with your palm.
  • Bake the cookies for 10-12 minutes. You'll know they are done when the edges begin to set and the cookie begins to crackle. Remove from the oven and allow cookies to cool for 5 minutes on the baking sheet before transferring to a wire rack to finish cooling. Repeat with remaining dough.
  • Your cookies are ready for dipping once they are completely cooled. In a small pot over low heat, mix your chocolate chips, stirring constantly until your chocolate is smooth and melted. (If you want to safe some time and effort, you can also zap these in a microwave safe bowl, 30 seconds at a time and stirring between, until the chocolate is melted.) Once your chocolate is prepared, dip each cookie partially into the chocolate. Then, return them to the cooling rack or onto wax/parchment paper to cool. Sprinkle chocolate with your crushed peppermint candies.
  • In another small pan, combine your white chocolate chips and coconut oil and melt over low heat, stirring constantly until melted. Take a small spoonful of the mixture and drizzle it over the cookies. Don't worry too much about getting the drizzle perfect!
  • Allow the chocolate to harden completely. (Or, if you're like me and can't resist something fresh out of the oven, go ahead and sneak one while everything is still gooey!) Makes ~24 cookies.