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


  • 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

  • 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

  • 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

  • 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

  • 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

  • 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

  • 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

  • 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

  • Gretchen: My cookies aren’t done after cooking for 10 minutes. I can’t even take them off the pan. Trying longer cooking time, but not sure what went wrong. December 6, 2017 at 6:31pm Reply

  • Lisa: I made the white chocolate sugar cookie last year which was a big hit. I am going to make the chocolate ones this year. My only question is why isn’t shortening added to the melted white chocolate like in the sugar cookie recipe? Just curious as to why that would be different. Thanks. December 6, 2017 at 7:57pm Reply

  • Myrtle: Can you freeze these cookies, & would they taste as good after been frozen, tks December 9, 2017 at 11:03am Reply

  • Kathrine Cole-Leathers: Did you reduce the butter to 1/4 cup total? I’m going to try the changes you made to the cookies they sound wonderful! Thanks for posting your changes. December 9, 2017 at 1:52pm Reply

    • Jaclyn: The changes I made are the recipe listed, then at the bottom you’ll find a link to the recipe I got the inspiration from :). Sorry for the confusion. December 9, 2017 at 5:23pm Reply

  • Meg: Are these cookies safe to freeze? If so, for how long? December 9, 2017 at 10:02pm Reply

    • Jaclyn: I’m guessing they’d tend to dry up a little because of the cocoa in them. In my opinion they are best eaten the first or second day from when they are made. December 14, 2017 at 4:11pm Reply

  • Doris VonTish: I want to make these, but the recipe says 1 cup of butter, while the description says 1 cup was too much December 10, 2017 at 10:34am Reply

    • Jaclyn: Sorry for the confusion 1 1/4 cups was too much :). December 10, 2017 at 10:29pm Reply

  • Summer: These look so good! Can the dough be made and frozen ahead of time? December 10, 2017 at 6:49pm Reply

    • Jaclyn: I haven’t tested so I can’t say for sure, sorry. December 14, 2017 at 4:10pm Reply

    • Karen W.: I made the dough and tossed it in the freezer for about 1 week. Baked them today and they are perfect! December 22, 2017 at 5:05pm Reply

    • Karen W: Yes! I made the dough and froze it for about a week. We baked the cookies yesterday and they were perfect! December 23, 2017 at 10:54pm Reply

  • Tmor: I tried this recipe and received great reviews! Your instructions and explanation for tweaking the recipe are superb. Thank you for common sense tips for novice bakers such as storing in air tight container and chilling cookie mixture to reduce sticky texture. One neighbor exclaimed the cookies are delicious. The other neighbor said the moisture and taste was an unexpected surprise and by far the best chocolate peppermint cookies. My diabetic mom who typically strays away from sweets and only consumed one wished she had taken another cookie. Everyone raved about your recipe and I look forward to other recipes you revise down to the science! December 12, 2017 at 7:19pm Reply

    • Jaclyn: Thanks for your kind review! I’m so happy to hear everyone enjoyed them :)! December 12, 2017 at 11:13pm Reply

  • Shawnee: these were fantastic! I brought them to our office Christmas party and made them for neighbors. highly recommend and would not change a thing. December 12, 2017 at 7:27pm Reply

    • Jaclyn: I’m glad to hear they were enjoyed Shawnee! Thanks for leaving a review! December 12, 2017 at 11:12pm Reply

  • Meghan Ortiz: I made these last night to bring to my office and wow! I received so many compliments! These cookies had the perfect amount of peppermint and were so soft and chewy. I was nervous about only cooking them for 8 minutes, but leaving them on the pan for a couple minutes helps them set nicely. I will be making this recipe for years to come!! Thank you!! December 13, 2017 at 8:51am Reply

    • Jaclyn: So glad to hear it Meghan! Thanks for your positive feedback! December 13, 2017 at 1:19pm Reply

  • Maria Reid: OMG!! I made these on Sunday & they are the BOMB!! The flavor of these cookies are incredible., just the right amount of peppermint. My family loved them, & I took some to work. I had nothing but compliments, & was asked for this recipe several times that day, & everyday since then! I used almond bark instead of white chocolate. They turned out beautifully. Thanks so much! Merry Christmas! December 13, 2017 at 3:59pm Reply

    • Jaclyn: I’m so glad they were enjoyed Maria! Thanks so much for taking the time to leave a review! December 14, 2017 at 4:11pm Reply

  • Catherine Hillier: These are great! They made my whole apartment smell like chocolate and peppermint!

    I didn’t have unsalted butter so I used salted and cut the salt called for in the ingredients. Mine still turned out well, although I’d like to try it with unsalted butter as called for. These cookies are very rich! After my first batch I decided to go with smaller spoonfuls. Thanks for sharing! December 14, 2017 at 5:17am Reply

    • Jaclyn: I’m happy to hear you liked these cookies Catherine! And yes in a pinch if all I have is salted butter I’ll just cut back the salt 1/4 tsp per 1/2 cup cube of butter. December 14, 2017 at 4:12pm Reply

  • Katie: Making these today for our cub s our hay ride to see the Christmas lights then in to warm up with some hot chocolate and cookies! December 19, 2017 at 8:45am Reply

    • Jaclyn: How fun! I hope everyone loves them! December 19, 2017 at 12:11pm Reply

  • Christi: These taste amazing! And look so festive! Only problem is that down south it’s raining and I think that is the reason my cookies are not setting. Next time I will have to remember to use more flour to dry it out a bit when it’s so humid. December 22, 2017 at 10:47pm Reply

    • Jaclyn: Good to know, thanks for your feedback that may help others as well Christi! December 30, 2017 at 12:29pm Reply

  • Danielle: I made these and they were awesome. I used three drops of peppermint oil and it was very mild so I added more to the white chocolate. Beautiful. I did run out of white chocolate because I bought it in bulk so didn’t know how much I had, so for the last five I tried coconut extract and sprinkled with coconut. Thanks for the recipe. It’s now in my favorites. Happy holidays December 23, 2017 at 6:29am Reply

    • Jaclyn: Glad the peppermint oil worked well for you and the coconut addition sounds delicious. Thanks for the tips and your review Danielle! December 30, 2017 at 12:29pm Reply

  • Nancy: I made these beautiful and very delicious cookies for my Christmas cookie tray. They made a great addition to my cookie tray and I’ll be making them again. December 25, 2017 at 10:14am Reply

    • Jaclyn: Happy to hear you liked them enough that you’d repeat the recipe! Thanks for your review Nancy! December 30, 2017 at 12:28pm Reply

  • Kristin: I’ve been experimenting lately trying new cookie recipes. I’m on a search for discovering festive cookies that would be great additions on a cookie buffet. I was in charge of a nativity festival in my town, and we had a large cookie buffet at the end of the nativity display. When I saw these, they looked like a perfect festive, Christmas cookie. These are delicious! I was worried the peppermint extract might be too over-powering with the chocolate cookie, but it has great balance between chocolate and peppermint. Do not skip the step about flattening the cookies slightly. They do need some help spreading a little. I tried doing this with a glass and the palm of my hand, and my hand was much better for this. For some reason, the glass made the edges of the cookie split, which gave them an unpleasant appearance. With my hand, it wasn’t a problem. I should also add that I made my cookie dough the day before, and had the balls chilling in the fridge overnight. I also experimented sprinkling different things on the white chocolate–crushed candy canes, peppermint baking bits, and Christmas nonpareils. Sometimes, I don’t like crushed candy canes, because it’s too crunchy, so that’s why I tried a variety of toppings. I actually liked the crushed candy cane ones the best! These are a great, delicious, festive cookie that will make a great addition to a cookie buffet and to my own family’s Christmas treats each year. This is a keeper! Oh! I will say that I added 1 1/2 cups of mini chocolate chips into the dough. Thanks for another great recipe, Jaclyn! January 4, 2018 at 12:02pm Reply

    • Jaclyn: Thanks for the wonderful tips and review Kristin! January 4, 2018 at 1:14pm Reply

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