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White Chocolate Dipped Peppermint Chocolate Cookies

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These festive cookies combine rich chocolate, a hint of peppermint, and a creamy white chocolate finish. Topped with crushed peppermint bits, they’re perfect for holiday gatherings or as a seasonal treat to share with loved ones!

Ingredients

Scale
  • Dry Ingredients:
    • 1 2/3 cups (237g) all-purpose flour
    • 1 cup (98g) unsweetened cocoa powder
    • 1 tsp baking soda
    • 1/2 tsp salt
  • Wet Ingredients:
    • 1 cup (226g) unsalted butter, softened but still firm
    • 1 1/4 cups (250g) granulated sugar
    • 3/4 cup (160g) packed light brown sugar
    • 2 large eggs
    • 2 tsp vanilla extract
    • 1 tsp peppermint extract
  • For Dipping and Topping:
    • 16 oz white chocolate, broken or chopped
    • 1/4 cup finely crushed peppermint bits (e.g., King Leo candies)

Instructions

 

  1. Prepare the Oven:
    Preheat the oven to 350°F (175°C). Line baking sheets with silicone baking mats or parchment paper.
  2. Mix Dry Ingredients:
    In a medium mixing bowl, whisk together flour, cocoa powder, baking soda, and salt for about 20 seconds. Set aside.
  3. Cream the Butter and Sugars:
    In the bowl of an electric stand mixer fitted with the paddle attachment, cream butter, granulated sugar, and brown sugar until well combined.
  4. Add Wet Ingredients:
    Mix in eggs one at a time, followed by vanilla and peppermint extracts.
  5. Combine Dry and Wet Ingredients:
    With the mixer on low, gradually add the dry ingredients to the wet mixture. Mix until just combined.
  6. Shape the Dough:
    Scoop the dough into rounded tablespoon-sized balls (about 25 grams each). Flatten slightly and place on prepared baking sheets, spacing them 2 inches apart.
  7. Bake the Cookies:
    Bake one sheet at a time for about 8 minutes. Cookies should appear slightly under-baked. Cool on the baking sheet for several minutes, then transfer to a wire rack to cool completely.
  8. Dip in White Chocolate:
    Melt white chocolate in a microwave-safe bowl at 50% power in 30-second intervals, stirring between intervals until smooth. Dip half of each cooled cookie into the melted white chocolate.
  9. Add Peppermint Topping:
    Sprinkle the dipped portion with crushed peppermint bits. Chill in the refrigerator for about 10 minutes to set.
  10. Store and Serve:
    Store in an airtight container and enjoy as a holiday treat!

Notes

  • Storage: Keep cookies fresh in an airtight container at room temperature for up to 1 week or in the refrigerator for up to 2 weeks.
  • Freezing Tip: You can freeze unbaked cookie dough balls for up to 3 months. Bake directly from frozen, adding 1–2 minutes to the baking time.

Nutrition

Find it online: https://deliceflash.com/white-chocolate-dipped-peppermint-chocolate-cookies/