Black and White Cookies

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Prep Time

30mins

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Time to Table

1hr 45mins

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Serves

30

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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

  1. Heat the oven to 375 degrees. Lining baking sheets with parchment paper.
  2. 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.
  3. 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
  4. 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).
  5. Melt the candy coating as directed on the package. Dip half of each cookie into the coating.
  6. 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

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