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
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
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.
