Goose's Goodies: Peppermint-Dipped Dutch Cocoa Cookies

Baystateparent Magazine

White chocolate and crushed peppermints make this the perfect holiday indulgence. 

Peppermint-Dipped Dutch Cocoa Cookies


2 cups of all purpose flour

¾ cup Dutch-process cocoa 

1 teaspoon baking soda

½ teaspoon salt

1 cup of unsalted butter, softened

2 cups of sugar

2 eggs

2 teaspoons vanilla

For dipping:

1 (12 oz) bag white chocolate chips

½ cup finely crushed candy canes or peppermints


Heat oven to 350 degrees.

In a medium bowl, combine the flour, cocoa, baking soda, and salt. Stir and set aside.

Using a mixer, beat the butter and sugar until creamed. Add eggs, mix together. Stir in vanilla.

Add flour mixture to the butter mixture, a little at a time, until completely incorporated.

Wrap the dough in plastic wrap and chill until firm, 1-2 hours.

Roll the dough into 1 1/2 inch balls and place on a parchment-lined cookie sheet. Bake for 11-12 minutes until set in the middle. Do not overbake.

Allow cookies to cool completely on a wire rack. 

To make topping: 

Add the white chocolate chips to a medium microwave-safe bowl. Microwave in 15-sec. intervals, until melted, stirring between intervals.

Dip each cookie halfway into the melted chocolate. Place on parchment and sprinkle with some of the crushed candy canes. Let stand until chocolate sets.

Store in a sealed container at room temperature up to one week.

Known as "Goose" to her grandkids, Laurie Silva Collins has perfected her recipes over years of cooking for her three daughters and six grandchildren. 

Peppermint-Dipped Dutch Cocoa Cookies.