Black and White Cookies
Prep Time
30mins
Time to Table
1hr 45mins
Servings
30
Ingredients
- 1 cup , plus 2 tablespoons sugar, divided
- 1/2 cup unsalted butter, softened
- 1/2 cup Daisy Sour Cream
- 1 large egg
- 1 teaspoon peppermint extract
- 2 ounces unsweetened baking chocolate, melted and cooled
- 1 3/4 cups all-purpose flour
- 1/4 cup dark unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 16-ounce package white candy coating
- 1/4 cup peppermint candy, coarsely crushed
Ingredients
- 1 cup , plus 2 tablespoons sugar, divided
- 1/2 cup unsalted butter, softened
- 1/2 cup Daisy Sour Cream
- 1 large egg
- 1 teaspoon peppermint extract
- 2 ounces unsweetened baking chocolate, melted and cooled
- 1 3/4 cups all-purpose flour
- 1/4 cup dark unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 16-ounce package white candy coating
- 1/4 cup peppermint candy, coarsely crushed
Directions
- Heat the oven to 375 degrees. Lining baking sheets with parchment paper.
- In a large bowl, beat 1 cup sugar, butter, sour cream, egg, peppermint extract and melted chocolate on medium speed for 1 minute or until blended. Stir in the flour, cocoa, baking soda and salt.
- Drop the dough by rounded tablespoons about 2-inches apart onto the baking sheets. Flatten to 2-inch rounds with the bottom of glass dipped in the remaining 2 tablespoons sugar
- Bake for 8 to 10 minutes or until the tops are dry and the cookies are set. Let stand on the baking sheet for 1 minute and then remove to a wire rack. Cool completely (about 30 minutes).
- Melt the candy coating as directed on the package. Dip half of each cookie into the coating.
- Place on a clean baking sheet. Immediately sprinkle with crushed peppermint candy. Refrigerate about 15 minutes to allow the coating to harden.
- Calories:163
- Cholesterol:20
- Protein:1
- Sodium:79
- Total Carbohydrate:18
- Total Fat:10
