White Chocolate Dipped Peppermint Chocolate Cookies
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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!
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.
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!
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.
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White Chocolate Dipped Peppermint Chocolate Cookies
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
- 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