I never have great success when I try to bake two pans of cookies at one time.Using the microwave causes uneven butter temperatures, which can alter the way your cookies spread as they are baking. When making cookies, it is best to let your butter come to room temperature on the counter.The microwave will melt the chocolate before the cookies defrost. If you do freeze them, you have to thaw them at room temperature. And the white chocolate doesn’t look very pretty because all the cookie crumbs and candy bits rough it up. You can freeze them after you’ve dipped them, but the candy cane bits tend to fall off. When you are ready to serve them, let them thaw, then dip them as directe. If you want to freeze them, I recommend freezing them before they are dipped. They won’t go bad after that, they will just dry out. You can store these peppermint chocolate cookies at room temperature for up to 5 days if you place them in airtight containers. Sprinkle with crushed peppermint candies and let sit till the white chocolate hardens up.īiting into one of these white chocolate dipped cookies tastes just like Christmas! Dip half of each cookie in the white chocolate, then carefully lay on silicone mats or parchment paper. Melt in the microwave at half power, stirring every 30 seconds until smooth. DIP: Chop the almond bark and place in a small glass bowl.COOL: Let cookies rest on the pan for 2-4 minutes, then transfer them to wire racks with a metal spatula.Don’t overbake or they won’t have that soft and fudgy texture. BAKE: Bake cookies at 350° for about nine minutes, or until they are barely set in the middle.Place the dough balls at least 2 inches apart on the prepared baking sheets. I like to use a one tablespoon cookie scoop to portion the dough before I roll it. Stir into the creamed mixture with the chocolate chips. DRY INGREDIENTS: In another bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt.Beat in the eggs, vanilla, and peppermint extract. WET INGREDIENTS: In a large mixing bowl, beat the butter, sugar, and brown sugar till creamy.I just place them in a ziplock bag and pound them with a rolling pin. Line baking trays with silicone liners or spray with cooking spray. PREP: Let your butter soften to room temperature.These really are a perfect Christmas cookie! Not only are they pretty, they add a delicious crunchy mint flavor. To add the perfect finishing touch, you sprinkle crushed mints on the top. Sounds good, right?īut then you dip the cooled cookies in melted white chocolate. Chewy, fudgy chocolate cookies flavored with peppermint extract and loaded with chocolate chips. Just on their own, the peppermint chocolate chip cookies are mighty tasty. Personally, I love chocolate and mint any time of year, but it’s especially tasty during the holiday season, isn’t it? I adapted the chocolate dough from my Rolo cookies to come up with these amazing cookies. If you’re looking for a cookie that you can use for neighbor gifts, holiday parties, or cookie exchanges, these peppermint cookies should be at the top of your list! I’m pretty sure they’re one of Santa’s favorites as well. These fudgy dipped Chocolate Peppermint Cookies taste incredible, and look gorgeous on any Christmas cookie tray! Who can resist a chewy chocolate cookie dipped in white chocolate and sprinkled with crushed candy canes?
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