If you love the perfect harmony of rich chocolate and refreshing peppermint, let me introduce you to the White Chocolate Dipped Peppermint Chocolate Cookies Recipe. These cookies combine a deep, fudgy chocolate base with just the right hint of peppermint, then get dipped in luscious white chocolate and sprinkled with crushed peppermint candies for that irresistible holiday crunch and sweetness. Whether you’re baking for a festive celebration or just craving something truly special, these cookies are guaranteed to delight your taste buds and elevate any cookie platter.
Ingredients You’ll Need
Gathering these simple yet essential ingredients is the first step to creating these enchanting cookies. Each one plays a specific role—from the cocoa powder giving that intense chocolate flavor, to peppermint extract adding a cool, festive twist, and of course, the white chocolate that makes these cookies pop visually and in taste.
- All-purpose flour (1 2/3 cups or 237g): Provides the perfect base and structure for tender, chewy cookies.
- Unsweetened cocoa powder (1 cup or 98g): Adds deep, rich chocolate flavor without any sweetness.
- Baking soda (1 tsp): Helps your cookies rise just enough to keep them soft and chewy.
- Salt (1/2 tsp): Enhances all the chocolatey and peppermint flavors beautifully.
- Unsalted butter (1 cup or 226g): Brings creamy richness and creates a tender texture.
- Granulated sugar (1 1/4 cups or 250g): Adds sweetness and helps with the perfect cookie crisp on the edges.
- Light brown sugar (3/4 cup or 160g): Adds moisture and a subtle caramel note for depth.
- Large eggs (2): Bind everything together and give structure.
- Vanilla extract (2 tsp): Rounds out the flavors with just a hint of warmth.
- Peppermint extract (1 tsp): Gives that refreshing peppermint punch without overpowering the chocolate.
- White chocolate (16 oz, chopped): For dipping, adding creamy sweetness and contrast.
- Finely crushed peppermint bits (1/4 cup): For that sparkle of holiday magic on top and an extra crunch.
How to Make White Chocolate Dipped Peppermint Chocolate Cookies Recipe
Step 1: Prepare Your Dry Ingredients
Start by whisking together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt in a medium bowl. This ensures all the dry ingredients are evenly mixed and ready to blend with the wet ingredients later for a smooth dough with even flavor.
Step 2: Cream the Butter and Sugars
In a large bowl, beat the softened butter with both granulated and light brown sugar until the mixture is light, fluffy, and perfectly creamy. This is the foundation for your cookies’ texture and sweetness balance, so don’t rush it!
Step 3: Add Eggs and Extracts
Mix in the eggs one at a time, then stir in vanilla and peppermint extracts. These extracts bring your cookies to life—vanilla rounds the flavor while peppermint adds that unmistakably festive, refreshing kick.
Step 4: Combine Wet and Dry Ingredients
Gradually stir the dry ingredient mixture into the wet batter. Make sure everything is fully incorporated, but avoid overmixing to keep your cookies tender and soft.
Step 5: Scoop and Bake
Scoop dough balls onto a parchment-lined baking sheet, spacing them well to allow spreading. Bake at 350°F (175°C) for about 14 to 16 minutes, until the edges look set but the centers are still soft. This ensures the perfect chewy texture every bite.
Step 6: Cool and Dip in White Chocolate
Once your cookies have cooled completely, melt the white chocolate gently in a double boiler or microwave in short bursts. Dip half of each cookie into the melted white chocolate, then immediately sprinkle with crushed peppermint bits to create that beautiful holiday sparkle and texture.
How to Serve White Chocolate Dipped Peppermint Chocolate Cookies Recipe
Garnishes
Adding extra crushed peppermint candies right after dipping your cookies makes them not only visually stunning but adds a lovely crunchy texture that contrasts beautifully with the smooth white chocolate. Consider a light dusting of edible glitter for special occasions.
Side Dishes
These cookies pair wonderfully with a warm mug of hot cocoa or peppermint-spiked coffee. They’re also fantastic alongside vanilla bean ice cream for a decadent dessert combo that everyone will adore.
Creative Ways to Present
For gifting or parties, arrange these cookies in a festive tin layered with red and white tissue paper. Or stack them on a decorative plate with a sprig of fresh mint or holly for an elegant holiday display that’s sure to get compliments.
Make Ahead and Storage
Storing Leftovers
Keep your cookies fresh by storing them in an airtight container at room temperature. They’ll stay soft and flavorful for up to one week, making them a perfect treat to enjoy over several days.
Freezing
If you want to enjoy these White Chocolate Dipped Peppermint Chocolate Cookies Recipe later, freeze the cooled un-dipped cookie dough balls on a baking sheet, then transfer them to a freezer-safe bag. You can also freeze fully baked and dipped cookies in a single layer, wrapped well, for up to three months.
Reheating
To bring out that freshly-baked feel, warm your cookies slightly in the oven at 300°F (150°C) for 5 minutes or until the white chocolate just softens—just be careful not to melt the peppermint bits on top.
FAQs
Can I use chocolate chips instead of cocoa powder?
While you could, using cocoa powder gives these cookies their signature intense chocolate flavor and the perfect texture. Chocolate chips will change the batter consistency and make the cookies less fudgy.
Is there a substitute for peppermint extract?
If you don’t have peppermint extract, you can use fresh crushed peppermint candies to boost the flavor or try a drop of spearmint extract, which is milder but still refreshing.
Can I make these cookies gluten-free?
Absolutely! Swap the all-purpose flour with a 1-to-1 gluten-free baking flour blend, and be sure it contains xanthan gum for structure. The cookies may be slightly different in texture but still delicious.
How do I prevent the white chocolate from seizing when melting?
Melting white chocolate slowly is key—use a double boiler or microwave in short 15-second bursts, stirring between each to keep it smooth and prevent overheating or seizing.
Can I skip dipping the cookies in white chocolate?
Yes! These cookies are delightful on their own too. The white chocolate dip adds a layer of sweetness and visual appeal, but the chocolate peppermint cookie base stands on its own wonderfully as well.
Final Thoughts
Now that you have this White Chocolate Dipped Peppermint Chocolate Cookies Recipe in your baking arsenal, you’re all set to wow friends and family with a treat that is as festive as it is delicious. Don’t hesitate to dive in, experiment with presentation, and make these cookies your own. Once you taste them, you’ll understand why they quickly become a beloved classic every holiday season and beyond!
Print
White Chocolate Dipped Peppermint Chocolate Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 32 minutes
- Total Time: 47 minutes
- Yield: 44 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These White Chocolate Dipped Peppermint Chocolate Cookies combine rich cocoa flavor with a refreshing peppermint twist, perfectly balanced with creamy white chocolate. Soft yet chewy with a hint of mint, they’re a festive treat ideal for holiday celebrations or anytime you crave a sweet and minty cookie.
Ingredients
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
Toppings
- 16 oz white chocolate, broken or chopped
- 1/4 cup finely crushed peppermint bits (e.g., King Leo candies)
Instructions
- Prepare Dry Ingredients: In a medium-sized bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt until evenly combined. Set aside.
- Cream Butter and Sugars: In a large mixing bowl, beat the softened unsalted butter with granulated sugar and light brown sugar until light, fluffy, and pale in color, about 3-5 minutes.
- Add Eggs and Extracts: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then mix in vanilla extract and peppermint extract until evenly distributed.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture into the wet ingredients, mixing on low speed or folding gently until a smooth cookie dough forms. Do not overmix to keep cookies tender.
- Chill the Dough: Cover the dough with plastic wrap and chill in the refrigerator for at least 30 minutes to firm up, which helps cookies keep their shape when baking.
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
- Scoop and Bake Cookies: Using a cookie scoop or tablespoon, portion out dough balls onto prepared baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes, or until cookies are set around the edges but still slightly soft in the center.
- Cool Completely: Allow cookies to cool on the baking sheets for 5 minutes, then transfer to wire racks to cool completely before dipping.
- Melt White Chocolate: In a microwave-safe bowl or double boiler, gently melt white chocolate in short intervals, stirring frequently until smooth and silky.
- Dip Cookies: Dip half of each cooled cookie into the melted white chocolate, letting excess drip off. Place dipped cookies on parchment paper.
- Add Peppermint Bits: Immediately sprinkle finely crushed peppermint bits onto the white chocolate before it sets, pressing lightly to adhere.
- Set and Serve: Allow the white chocolate to harden at room temperature or refrigerate briefly. Once set, serve and enjoy your festive peppermint chocolate cookies.
Notes
- Ensure butter is softened but still firm for better creaming with sugars.
- Do not overbake cookies to keep them soft and chewy.
- Chilling dough improves cookie shape and texture.
- Use good quality white chocolate for smooth dipping and better taste.
- You can substitute peppermint bits with crushed candy canes if preferred.
- Store cookies in an airtight container at room temperature for up to 5 days.
