Dipped in a mix of melted white chocolate and Hershey's Candy Cane Kiss, these Chocolate Peppermint Cookies are soft, delicious, and perfectly festive.
Prep Time5 minutesmins
Cook Time10 minutesmins
Total Time15 minutesmins
Course: Dessert, Snack
Cuisine: American
Author: Mischka
Ingredients
For Cookies:
3/4cupButter
1 1/2cupBrown Sugar
2TbspWater
2cupsChocolate Chipssemi-sweet
2Eggs
2 1/2cupsFlour
1 1/4tspBaking Soda
1/2cupPeppermint Baking Chunkssee above for specifics
For Dip:
1/2cupHershey's Candy Cane Kisses
1/2cup White Chocolate Chips
2TbspMilk
Red Sprinkles or Crushed. Candy Canesfor topping
Instructions
Cookies
Preheat the oven to 350 degrees (F).
Melt the butter, brown sugar, and water in a saucepan on low heat.
Add the semi-sweet chocolate chips. Stir until completely melted and smooth.
Pour the chocolate mixture into a mixing bowl.
Let cool some. (We don’t want to accidentally cook the eggs!)
Mix in the eggs.
Add the flour and baking soda. Stir well.
Add Peppermint Baking Chunks or Chips. Stir again.
Bake for about 10-12 minutes.
Let the cookies completely cool.
Candy Cane Dip
Melt the Hershey's Candy Cane Kisses and white chocolate chips in a saucepan on low heat. Add milk as needed to thin out the texture and make it easier to stir.
Keep stirring until completely smooth.
Dip half of a cookie into the mixture. I did this right on the stove top.
Add red sprinkles or crushed candy canes on the dipped part, if you want. I like to leave some plain and have festive toppings on the rest. It’s up to you!
Notes
I recommend making the Candy Cane Dip when the cookies are cooled and ready to be dipped. The mixture thickens FAST, which can make it hard to cleanly dip the cookies without breaking them. If this happens, just reheat the mixture on the stovetop and immediately start dipping again.