White chocolate dipped chocolate peppermint cookies are rich, fudgy chocolate cookies infused with the essence of peppermint and then generously dipped in velvety white chocolate. This delectable combination tantalizes the senses and transforms a classic cookie into a festive masterpiece.
As the holiday season approaches, there’s no better way to spread festive cheer than through baking. Chocolate peppermint cookies are a treat that is as visually stunning as it is irresistibly delicious. Elevate your holiday baking with this cookie recipe that promises to be the star of any cookie tray.
White Chocolate Dipped Chocolate Peppermint Cookies
White Chocolate Dipped Chocolate Peppermint Cookie RecipePin For Later
White Chocolate Dipped Chocolate Peppermint Cookie Ingredients
To make the cookies, you will need:
- Cocoa powder -we used Hershey’s dark cocoa
- Baking soda
- Brown sugar
- Peppermint extract
- White chocolate – We recommend white chocolate chips to dip rather than candy coating. It gives a thicker layer and tastes better, but either would work.
- Crushed peppermint candies or candy canes – you can buy these already crushed
Chocolate Peppermint Cookies Instructions
Preheat the oven to 350 degrees. Line cookie sheets with parchment and set aside.
Make the cookie dough
Mix the butter, sugar, and brown sugar using a stand or electric mixer. Cream until lighter in color and smooth. This can take about 5 minutes.
Add in the eggs and peppermint flavoring. Mix thoroughly, scraping down the sides as you go.
Add in the flour, cocoa powder, baking soda and salt. Mix just until combined.
Bake the Cookies
Using a tablespoon or cookie scoop, scoop out cookie dough and roll into about 1-inch size dough balls. Place on the baking sheet and repeat until all the dough is gone.
Flatten the dough balls into a disc shape using a flat-bottomed drinking cup or similar.
Bake in the preheated oven for eight minutes. Cookies should be set around the edges and slightly shiny in the center. Allow to cool completely.
Dip the cookies in white chocolate
When ready to dip, melt the white chocolate in a microwave-safe bowl, heating in 30-second increments and stirring often.
Holding the cookie on the edge, dip about half of the cookie into the white chocolate. Tap off the excess and allow it to drip back into the bowl. Place back on the parchment. Sprinkle with the crushed peppermint candies. Allow the white chocolate to set and harden.
Cookies can be stored in an airtight container for up to 3 days or frozen for 3 months.