Red Velvet White Chocolate Dipped Cookies
These Red Velvet White Chocolate Dipped Cookies are dipped in smooth white chocolate and has a little sprinkle of peppermint. They are perfect holiday cookies!
Servings 2 Dozen
Ingredients
Cookies
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened, not melted
- 1/2 cup + 2 tbsp condensed milk
- 1/2 tsp vanilla extract
- 1 tbsp + 2 tsp red liquid food color
- 1 tbsp cocoa powder
- 1 1/4 cups all purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
White Chocolate
- 1 1/2 cups high quality white chocolate chips
- 1 tsp vegetable oil
Garnish
- Crushed peppermints
Instructions
Cookies
- Preheat the oven to 350°F and line a baking pan with parchment paper.Add butter and sugar into a large mixing bowl and cream together with a hand mixer until fluffy and light. Mix in condensed milk. Add red food color and vanilla extract and beat again.Add cocoa powder, flour, salt and baking powder to the mixing bowl and gently mix togetherWet your hands, then with a cookie scoop, scoop a 1-2 tablespoons of dough into the palms of your hands and roll into a ball shape. Place the dough on a parchment lined baking pan. Wet your hands again, then press down gently with your hand to flatten it.Repeat with additional dough until you have 12 cookies on a pan. Bake for for 8-10 minutes.Repeat with remaining dough, but bake one pan at a time.
White Chocolate
- Microwave on high for 45 seconds. Stir, then return to microwave for 10 seconds at a time stirring after each until completely smooth.Dip cookies into melted chocolate and plate on wax or parchment paper to cool for a few minutes so that the chocolate is mostly set. Add the extra white chocolate to a pastry bag or a zip bag held at an angle. Cut the end of the bag off just a bit. Make zig zag lines across the set white chocolate and immediately sprinkle the cookies with crushed peppermint if desired. Repeat with remaining cookies.