White Chocolate Dipped Peppermint Chocolate Cookies


These White Chocolate Dipped Peppermint Chocolate Cookies are dreamy to say the least! I made a white version a few years ago and wanted to share a chocolate version also, and finally here there are!

White Chocolate Dipped Peppermint Chocolate Cookies

After 3 batches of these I finally found the perfect ratio of ingredients with a rich chocolate flavor, just enough peppermint, and a deliciously chewy texture.

I started out with a recipe that I found on Food Network then changed it until they were perfect for my taste. I reduced the butter by 1/4 cup because several people were saying in the comments that their cookies just spread into one – which is likely due to a bit too much butter.


White Chocolate Dipped Peppermint Chocolate Cookies

With the first batch I used Dutch processed cocoa like the recipe calls for but my cookies came out super thin so I switched to regular cocoa powder. I also found that 3/4 cup cocoa wasn’t enough chocolate flavor so I upped it by 1/4 cup then cut back on the flour.

Now they’ve got well pronounced chocolate flavor which pairs well with the white chocolate coating. Here I also replaced some of the granulated sugar with brown for a chewier cookie.

White Chocolate Dipped Peppermint Chocolate Cookies

And last but not least I wanted a white chocolate dipped peppermint cookie so I replaced 1 tsp of the vanilla with peppermint extract, and finished them off with a generous dose of white chocolate (think cookies and cream), then sprinkled them with some pretty peppermint bits.

Theseare Christmas + chocolate perfection! Another must-try cookie to add to the holiday baking list!

White Chocolate Dipped Peppermint Chocolate Cookies


White Chocolate Dipped Peppermint Chocolate Cookies

4.91 from 11 votes

Such a delicious flavor combination! You get decadent chocolate cookies mixed with the real peppermint flavor, and they're finished with a layer of sweet and creamy white chocolate. So good that they'll likely become a new holiday tradition!

Prep Time: 35 minutes
Cook Time: 32 minutes
Total Time: 1 hour 30 minutes
Servings: 44 cookies


  • 1 2/3 cups (237g) all-purpose flour (scoop and level to measure)
  • 1 cup (98g) unsweetened cocoa powder (scoop and level to measure)
  • 1 tsp baking soda
  • 3/4 tsp salt
  • 1 cup (226g) unsalted butter, softened about halfway (it should be fairly firm still)
  • 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
  • 16 oz. white chocolate, broken or chopped
  • 1/4 cup (approx) finely crushed peppermint bits (I used the King Leo ones)


  1. Preheat oven to 350 degrees. Line baking sheets with silicone liners or parchment paper.

  2. In a medium mixing bowl whisk together flour, cocoa powder, baking soda and salt for 20 seconds. Set aside.

  3. In the bowl of an electric stand mixer fitted with the paddle attachment cream together butter, granulated sugar and brown sugar until well combined. 

  4. Mix in eggs one at a time then blend in vanilla extract and peppermint extract.

  5. With mixer set on low speed slowly add in flour mixture and mix just until combined.

  6. Scoop dough out by a rounded tablespoon (about 25 grams each) and shape into balls (if dough is sticky you can chill as needed but mine wasn't sticky at all).

  7. Space on cookies sheets 2-inches apart. Flatten cookies slightly. 

  8. Bake one sheet at a time in preheated oven about 8 minutes (cookies should appear slightly under-baked). 

  9. Let cool on baking sheet several minutes then transfer to a wire rack to cool 5 minutes then transfer to an airtight container to fully cool. 

  10. Once cookies are cool, melt white chocolate in a microwave safe bowl on 50% power in 30 second increments, stirring between intervals until melted and smooth. 

  11. Dip half of each cookie in white chocolate then transfer to parchment paper and sprinkle with peppermint bits. Chill to let chocolate set about 10 minutes. 

  12. Store cookies in an airtight container.

  13. Recipe source: chocolate cookie recipe inspired by Food Network and my other peppermint cookies

White Chocolate Dipped Peppermint Chocolate Cookies - such a delicious flavor combination! You get decadent chocolate cookies mixed with the real peppermint flavor, and they're finished with a layer of sweet and creamy white chocolate. So good that they'll likely become a new holiday tradition! #chocolate #cookies #christmascookies #dessert #christmas


  • Laura | Tutti Dolci: These are such gorgeous cookies, I love the white chocolate dip! :) December 5, 2017 at 6:34pm Reply

    • Jaclyn: You’re always so sweet. Thanks Laura! December 7, 2017 at 5:20pm Reply

  • Felicia: Have you ever made these without the peppermint extract in the cookie? I was thinking of a little less peppermint flavor by just getting that from the peppermint bits. Also, how long do they keep after? December 4, 2017 at 6:08am Reply

    • Jaclyn: These are best eaten within a day or two. And you can definitely omit the extract if you want a more mild peppermint flavor. Hope you love them Felicia! December 4, 2017 at 12:05pm Reply

    • Karen W.: We made these today with no changes except leaving out the extract – we wanted a very mild mint taste. They are DELICIOUS! Make them today, you won’t regret it!! December 22, 2017 at 5:01pm Reply

      • Jaclyn: So glad you liked these Peppermint Chocolate Cookies! Thanks for your review Karen! December 22, 2017 at 9:53pm Reply

  • Andreya: aw!!!They look so lovely, combination of flavour sounds great. I love it. Sure I’ll try these cookies. November 29, 2017 at 10:10pm Reply

  • Sandra Henslee: I am making these for a party this weekend! I love that you increased the amount of chocolate to make them rich. Can’t wait! November 29, 2017 at 4:58pm Reply

  • Janet: Is peppermint oil and peppermint extract interchangeable ? November 29, 2017 at 3:39pm Reply

    • Jaclyn: I’ve heard that you can use food grade peppermint oil in place of extract – I haven’t tried yet myself but I’ve heard you’d want to use about 1/3 of the amount of the extract called for. November 30, 2017 at 6:12pm Reply

      • Ginger: The oil is extremely potent. This is correct. I think the oil produces a better flavor December 3, 2017 at 6:36pm Reply

        • Danielle: Yes I switched to peppermint oil for my peppermint bark and the flavor was way better. Make sure its food grade and you are right it takes very little as Ginger said. These cookies sound fantastic. Going to do these instead of my bark this year. With peppermint oil. Thank you. December 22, 2017 at 9:14am Reply

  • Mindy Delano: OMG, I’m going to make these, for sure! Last evening, I went through my Recipe Box, and found your peppermint brownie cookie, and have it on my kitchen counter! I’m going to make both! Thanks a bunch for your tireless work to make your baked goods awesome! November 29, 2017 at 9:44am Reply

    • Jaclyn: I hope you like these ones too Mindy :)! November 29, 2017 at 10:55am Reply

  • Deb: I love chocolate and peppermint together. These cookies look delicious! Thanks for sharing the recipe! November 29, 2017 at 8:24am Reply

    • Jaclyn: I hope you enjoy these Deb! November 29, 2017 at 10:55am Reply

  • Judy: I’m excited to try making these cookies. The cooling method after baking is rather unique. Why do they need to finish cooling in an air tight container? Don’t the cookies get gummy on the surface? Thanks Jaclyn. November 29, 2017 at 5:51am Reply

    • Jaclyn: It just helps seal in the moisture so they stay soft – maybe it’s just the dry climate I’m in but I feel like it helps. And no the surface shouldn’t get gummy at all. Hope you love them! November 29, 2017 at 10:54am Reply

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