More cookies! Because honestly, why not?
I’ve loved these Chocolate Roll-Out cookies since I discovered them (thanks, as always, Deb!) a few years ago. They’re soft and brownie-like, but in a rollable cookie form, which means fun shapes and glazes and toppings galore.
I should note that they’re also fantastic plain, without any of that kind of fanfare.
But it’s the season for fanfare! In the form of a smooth white chocolate dunk, and then a heavy sprinkle of crushed candy canes. It’s Christmas in a cookie – absolute perfection.
White Chocolate & Peppermint Dipped Chocolate Roll-Outs
Ingredients:
- 1 recipe Chocolate Spring Flower Cookies (just the cookies, not the glaze)
- 12 ounces white chocolate chips
- 1/2 cup crushed candy canes or other hard peppermint candies
Directions:
Preheat the oven to 350°F, with a rack in the center position.
Make the chocolate cookie dough, and chill until firm but workable (about 30-ish mins in the fridge).
Roll out cookie dough to 1/4-inch thick on well-floured counter. Cut into desired shapes – I like fluted circles or snowflakes (re-rolling dough scraps is fine) – then bake on a parchment-lined baking sheet for 8-10 minutes, until the edges are firm and the centers are puffed and still slightly soft. (Note that you’ll probably have to bake off a few trays, but I prefer baking them one at a time to ensure an even bake. It takes longer but is worth it for perfect cookies.)
Transfer to a wire rack to cool.
Once the cookies have cooled completely, prepare the chocolate: in a microwave-safe bowl, melt the chocolate in the microwave by heating it for 30 seconds, then taking it out and stirring, then heating for 30 more seconds, and stirring again. Repeat this until the chocolate is smooth and melted but not scorched (mine melted in just two rounds of the microwave). Stir the chocolate until totally smooth.
To decorate the cookies, dunk half of each one in the melted chocolate, and let any excess chocolate drip off. Place the dunked cookies on a baking sheet covered with parchment paper, and sprinkle the crushed peppermint candy on top while the chocolate is still wet.
Once all the cookies have been dunked and decorated, place the baking sheet in the refrigerator until the chocolate has hardened up. Serve immediately or box up the cookies in an airtight container, where they will keep for about 4 days.
Makes about 3- to 4-dozen small (2-inch) cookies.