White Chocolate Dipped Peppermint Chocolate Cookies

November 29, 2017

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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

Chocolate Cookies with Festive Peppermint Flavor

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.

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.

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

White Chocolate Dipped Peppermint Chocolate Cookies

Ingredients Needed for These Cookies

  • All-purpose flour
  • Unsweetened cocoa powder
  • Baking soda
  • Salt
  • Unsalted butter
  • Granulated sugar and brown sugar
  • Eggs
  • Vanilla extract and peppermint extract
  • White chocolate
  • Peppermint bits

Scroll below for full printable recipe.

How to Make Chocolate Peppermint Cookies

  • Preheat oven to 350 degrees. Line baking sheets with silicone liners or parchment paper.
  • Whisk together flour, cocoa powder, baking soda and salt.
  • In a stand mixer cream together butter, granulated sugar and brown sugar.
  • Mix in eggs one at a time then blend in vanilla extract and peppermint extract.
  • Add in flour mixture and mix just until combined.
  • Scoop dough out by a rounded tablespoon and shape into balls.
  • Space on cookies sheets 2-inches apart. Flatten cookies slightly.
  • Bake one sheet at a time in preheated oven about 8 minutes.
  • Let cool cookies cool.
  • Melt white chocolate.
  • Dip cooled cookies in white chocolate and sprinkle with peppermint bits. Chill to set.

White Chocolate Dipped Peppermint Chocolate Cookies

More Christmas Cookies You Might Like

White Chocolate Dipped Peppermint Chocolate Cookies

4.81 from 26 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!

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

Ingredients

  • 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
  • 1/2 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)

Instructions

  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

Nutrition Facts
White Chocolate Dipped Peppermint Chocolate Cookies
Amount Per Serving
Calories 162 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 4g25%
Cholesterol 21mg7%
Sodium 82mg4%
Potassium 78mg2%
Carbohydrates 22g7%
Sugar 16g18%
Protein 1g2%
Vitamin A 145IU3%
Vitamin C 0.1mg0%
Calcium 30mg3%
Iron 0.6mg3%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Dessert
Cuisine: American
Keyword: Chocolate, Cookies, Peppermint
Author: Jaclyn

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100 Comments

  • Ashley

    Made these cookies the way the recipe describes and they turned out perfectly. I could not find crushed peppermint bits, but was able to find some peppermint sprinkles that looked similar to what the recipe was asking for. I used microwaveable white wafers for dipping the cookies in. The package says you can microwave it in 30 second increments up to two minutes, but it hardened if you did it that long. Three 30 second increments melted it perfectly for me. The first time I made them,I made around 45 small cookies and the second time I made 39 cookies that were a little bit larger, but average sized. They were really easy to make.

  • Sarah Cannon

    I just made these yesterday, and they’re amazing. I did tweak the flour as others did, but only added an additional 1/4 cup! I also chilled the dough for over 24 hours. Those two combos made the cookie chewy in the middle, and crisp around the edges. As a cookie should be! I also saw people were having difficulty with the white chocolate dip. To prevent the cookie from falling apart, I put the candy cane pieces on the cookies right out of the oven. Then, I melted the white chocolate, added a tsp of coconut oil and drizzled it over the cookies. That’s way the flavor gets all over the cookie and it’s not overwhelmingly sweet! I’ve already had to hide some before my family eats them all!!! Thank you!

  • Alison

    These cookies turned out great! Taste was perfect and texture was perfect, I didn’t have any issues with spreading or them coming apart while dipping.

    I didn’t have a stand mixer so I did it by hand – if anyone’s wondering, it is possible but it was quite the work out as the dough gets THICK! I also couldn’t find any candy canes (crushed or full) in any of my stores so I experimented with swirling red food coloring and some red sprinkles along the border of the white chocolate and they looked great!

  • Jen

    Made these the other day and they are PERFECTION! Everyone loved. I DID add 3/4c flour (as another commenter suggested) and I also chilled the balls for 10mins before baking. I think adding those changes helped everything to turn out perfectly! Will make these again!

  • Josie Heindselman

    If I don’t use peppermint extract do I need 3 tsp of vanilla? Or just 2? Also will Hershey’s cocoa, 100% unsweetened work?

  • Courtney Milonovich

    Made these cookies the other day as a test run for a cookie swap later this week. I have to make the second batch tmrw and I’m wondering what I can do to make them a little fluffier? They came out fine, look just like the picture but they’re harder than I would prefer them. Kind of chewy but still hard/flat. Should I add more baking soda? More brown sugar?

    • Jaclyn

      Jaclyn Bell

      Yes you could swap some of the granulated sugar with brown sugar then just be sure not to bake too long or they won’t be as soft and chewy. Then if they are coming out flat try adding a few extra tablespoons of flour.

  • Ruth A Carroll

    I was so disappointed in these cookies. Imfollowed the instructions precisely except I did not add peppermint extract. They came out puffy and then fell to very flat. I added more flour and tried chilling the dough, that helped a little but they are still flatter than I like. I also did not flatten the cookie any after the first two trays.

    • Jaclyn

      Jaclyn Bell

      Sorry to hear that! Are you at high altitude by chance? And were ingredients properly measured as noted (or preferably with a scale). I wonder if there’s a variance in the brand of cocoa used perhaps.

  • Brittany

    My cookies turned Out so flat! Thin and crispy, still delicious though. Made the dough twice and still crispy ??‍♀️

    • Annette

      Is your butter at room temperature? If you keep the butter chilled, not completely chilled but still pretty firm, this might solve the problem.