White Chocolate Dipped Peppermint Chocolate Cookies

Published November 29, 2017. Updated February 27, 2024

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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!

Watch the Video!

 

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

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White Chocolate Dipped Peppermint Chocolate Cookies
4.77 from 56 votes

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!
Servings: 44 cookies
Prep35 minutes
Cook32 minutes
Ready in: 1 hour 30 minutes

Ingredients

Instructions

  • Preheat oven to 350 degrees. Line baking sheets with silicone liners or parchment paper.
  • In a medium mixing bowl whisk together flour, cocoa powder, baking soda and salt for 20 seconds. Set aside.
  • In the bowl of an electric stand mixer fitted with the paddle attachment cream together butter, granulated sugar and brown sugar until well combined. 
  • Mix in eggs one at a time then blend in vanilla extract and peppermint extract.
  • With mixer set on low speed slowly add in flour mixture and mix just until combined.
  • 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).
  • Space on cookies sheets 2-inches apart. Flatten cookies slightly. 
  • Bake one sheet at a time in preheated oven about 8 minutes (cookies should appear slightly under-baked). 
  • 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. 
  • 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. 
  • 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. 
  • Store cookies in an airtight container.
  • 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.
Nutrition values are estimates only. See full disclaimer here.

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156 Comments

  • Zoe

    Came out perfect, exactly like the photo! Used 2 cups of flour and a little less peppermint.

  • Jan

    Made these for the first time and they turned out perfect! Will add to my Christmas cookie collection. I did heed the advice of some of the other comments I read, and that was to add more flour. I used 2 cups all-purpose flour instead of the amount the recipe calls for, but the recipe may have turned out just as well with the amount the recipe calls for. Anyway, give this recipe a try. It will become one of your Christmas cookie staples.

  • Tricia

    Every year I have my granddaughters over to make about 400 Christmas cookies and then we package them up and takem them to a couple homes of the elderly along with some other gifts to cheer up their lonely days at Christmas time. We made 6 different kinds today and this chocolate cookie recipe with a modification of adding half cup of finely minced sliced almonds. They went through my cookie press so easy

  • Delish

    These baked into thin crisp cookies with brownie texture inside! They’re beautiful and delicious! I didn’t have extract but three drop so of doterra peppermint oil was a perfect replacement that made them noticeably minty but not overpowering! (I also chopped 2/3 of a bar of Trader Joe’s mint joe joe dark chocolate into chip size bits and mixed them in…mainly to keep me from eating the whole bar!)

  • Jenny

    Followed directions precisely, including with weighing the ingredients and measuring the size of the cookie dough balls as indicated, and they turned out spongy and flat and would not hold their shape. I agree with the comments below that the recipe needs more flour and more time to cook.

  • Kathy

    These are so good! Definitely worth the extra time and $ to put on the white chocolate and peppermint candy. I made these gluten free and dairy free just by using a gluten free flour blend (with xanthan gum in it) and plant butter, and no one knew the difference. and they look beautiful for Christmas. My new holiday go to cookie.

  • Dave

    So I made this exactly as the instructions say. Cookies were completely flat. Thought that maybe the butter was too melted or maybe I overblended the dough. I even chilled the dough overnight to see if that helped. Still came out flat.

    Then I noticed this recipe dialed back the flour and added more cocoa. Not sure why but I used 2c of flour and 1c of cocoa and voila – cookies looked EXACTLY like the picture above. DO NOT DIAL BACK THE FLOUR – use a full 2 cups. Trust me!

    Once I got it right the cookies do taste good though I’d probably swap out the white chocolate with dark chocolate – white chocolate just sucks.

    • Jaclyn

      Jaclyn Bell

      Sorry to hear about your trouble with these Dave! I cut back the flour because I use a different method to measure (scoop and level as listed) which will equal more flour and cocoa (rather than the standard spoon and level that is usually used in baking). For best results a kitchen scale is recommended if possible.

  • Christina

    I followed this recipe to a T for the first batch, but this recipe does not have near enough flour; 1-3/4 cups is nowhere near enough for all that sugar and butter. The cookies just spread like crazy. It needs around 3 cups to form a proper cookie and to be baked for roughly 9-10 minutes.

    • Jaclyn

      Jaclyn Bell

      Sorry to hear your cookies spread Christina! I don’t however recommend 3 cups flour here, that would likely make for a very dry cookie. The cocoa acts very similar to the flour so if you were to increase that would be 4 cups of dry ingredients to 1 cup of butter and they’d likely be like a cracker. Increasing by 1/4 cup flour should be fine and chilling the dough will also help reduce spread. Again sorry they didn’t turn out!