These White Chocolate Dipped Peppermint Chocolate Cookies are a holiday favorite that combine the richness of chocolate with the refreshing crunch of peppermint. Soft and chewy chocolate cookies are dipped in creamy white chocolate and sprinkled with peppermint bits for a festive and indulgent treat. Perfect for holiday parties, cookie exchanges, or as a gift, these cookies are a must-bake this season!
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 3/4 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract
For Decoration
- 1 cup white chocolate, melted
- 1/2 cup peppermint bits (crushed candy canes or peppermint candies)
Instructions
- Prepare the Cookie Dough : Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy (about 2 minutes). Beat in the eggs, one at a time, followed by the vanilla and peppermint extracts.
- Combine Wet and Dry Ingredients : Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can make the cookies tough.
- Shape and Bake : Using a cookie scoop or tablespoon, scoop the dough into 1 1/2-inch balls and place them on the prepared baking sheets about 2 inches apart. Bake for 8–10 minutes, or until the edges are set and the centers are slightly soft. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
- Melt the White Chocolate : In a microwave-safe bowl, melt the white chocolate in 20-second intervals, stirring in between, until smooth and glossy.
- Dip and Decorate : Dip half of each cooled cookie into the melted white chocolate, letting the excess drip off. Place the dipped cookies back on the parchment paper and immediately sprinkle with peppermint bits before the chocolate sets. Let the cookies sit at room temperature or in the fridge until the white chocolate hardens.
- Serve and Store : Serve these festive cookies immediately, or store them in an airtight container at room temperature for up to 1 week.
Conclusion
These White Chocolate Dipped Peppermint Chocolate Cookies bring together the perfect balance of rich chocolate, refreshing peppermint, and creamy white chocolate. They’re as beautiful as they are delicious, making them an excellent addition to your holiday baking repertoire. Whether you’re sharing them with friends and family or savoring them yourself, these cookies are sure to add some festive magic to your season. Bake a batch and enjoy the holiday spirit in every bite!
White Chocolate Dipped Peppermint Chocolate Cookies: A Festive Holiday Treat
Rich chocolate cookies dipped in white chocolate and topped with peppermint bits for a festive, holiday-inspired treat.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 3/4 cup unsalted butter softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract
For Decoration
- 1 cup white chocolate melted
- 1/2 cup peppermint bits crushed candy canes or peppermint candies
Instructions
- Prepare the Cookie Dough : Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy (about 2 minutes). Beat in the eggs, one at a time, followed by the vanilla and peppermint extracts.
- Combine Wet and Dry Ingredients : Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can make the cookies tough.
- Shape and Bake : Using a cookie scoop or tablespoon, scoop the dough into 1 1/2-inch balls and place them on the prepared baking sheets about 2 inches apart. Bake for 8–10 minutes, or until the edges are set and the centers are slightly soft. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
- Melt the White Chocolate : In a microwave-safe bowl, melt the white chocolate in 20-second intervals, stirring in between, until smooth and glossy.
- Dip and Decorate : Dip half of each cooled cookie into the melted white chocolate, letting the excess drip off. Place the dipped cookies back on the parchment paper and immediately sprinkle with peppermint bits before the chocolate sets. Let the cookies sit at room temperature or in the fridge until the white chocolate hardens.
- Serve and Store : Serve these festive cookies immediately, or store them in an airtight container at room temperature for up to 1 week.