Soft, fudgey cookies that are dipped in white chocolate and sprinkled with peppermint candies. What more could you want in a holiday cookie? These are definitely a new Christmas staple in our house!

Ingredients

1 2/3 cups all-purpose flour
1 cup unsweetened cocoa powder
1 tsp baking soda
1/2 tsp salt
1 cup unsalted butter, softened
1 1/4 cups granulated sugar
3/4 cup packed dark brown sugar
2 large eggs
2 tsp vanilla extract
1 tsp peppermint extract
16 oz. good quality white chocolate (not white chocolate chips because they do not melt well)
1/4 cup finely crushed peppermint candy (I used the softer, Red Bird peppermint puffs)

Directions

In a medium mixing bowl sift together flour, cocoa powder, baking soda and salt. Set aside.

In the bowl of an electric stand mixer fitted with the paddle attachment cream together butter, granulated sugar and brown sugar until well combined. Beat in eggs one at a time. Then add in vanilla and peppermint extract and mix. With mixer set on low speed slowly add in flour mixture and mix just until combined. Chill dough in refrigerator for at least 2 hours, up to 24 hours.

Preheat oven to 350 degrees. Line a baking sheet with parchment paper.

Scoop dough out by a rounded tablespoon and shape into balls. Space on cookies sheets 2-inches apart. Flatten cookies slightly by gently pressing down on the dough balls with the bottom of a glass or back of a measuring cup.

Bake one sheet at a time in preheated oven about 8 minutes (cookies should appear slightly under-baked). Let cool on baking sheet for a minute then transfer to a wire rack to cool completely.

Once cookies are cool, melt white chocolate in a microwave safe bowl on 50% power in 30 second increments, stirring between intervals until melted and smooth.

Dip half of each cookie in white chocolate then transfer to parchment paper and sprinkle with peppermint bits. Let chocolate set for about 10 minutes before storing cookies in an airtight container.

Recipe adapted from Cooking Classy