White Chocolate Dipped Peppermint Chocolate Cookies
Soft, chewy, and decadently chocolatey, these White Chocolate Dipped Peppermint Chocolate Cookies are the ultimate holiday indulgence. Each bite delivers a perfect harmony of rich cocoa, cool peppermint, and creamy white chocolate, finished with a festive sprinkle of crushed candy canes. Expertly tested and refined for perfect texture and balance, these cookies are a show-stopping addition to your holiday dessert table — and guaranteed to become your new Christmas tradition.
- Prep Time: 20 mins
- Cook Time: 8–9 mins per batch
- Total Time: 45 mins
- Yield: 44 cookies
- Category: Cookies
- Method: Baking
- Cuisine: American
Ingredients
1 cup (2 sticks) unsalted butter, softened halfway
1 cup granulated sugar
1 cup packed light brown sugar
2 large eggs, room temperature
2 teaspoons pure vanilla extract
1 teaspoon peppermint extract
2¼ cups all-purpose flour (spooned and leveled)
¾ cup unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon salt
12 oz good quality white chocolate (bars or chips), for dipping
½ cup finely crushed peppermint candies or candy canes
Instructions
Preheat oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats.
In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.
In a large mixing bowl, cream butter, granulated sugar, and brown sugar on medium speed until light and fluffy, about 2–3 minutes.
Beat in eggs one at a time until smooth. Add vanilla and peppermint extracts and mix until combined.
Gradually add the dry ingredients to the wet mixture on low speed, mixing just until combined. Avoid overmixing for tender cookies.
Scoop tablespoon-sized portions of dough and roll into balls. If sticky, chill for 15–20 minutes before handling.
Arrange on baking sheets about 2 inches apart and lightly flatten the tops. Bake for 8–9 minutes, or until edges are set and centers are slightly soft.
Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Once cooled, melt white chocolate in a heatproof bowl using the microwave on 50% power in 30-second bursts, stirring between each until smooth.
Dip half of each cookie into the melted white chocolate. Let excess drip off, then place on parchment paper and immediately sprinkle with crushed peppermint bits.
Let the cookies sit at room temperature (or refrigerate for 10 minutes) until the chocolate sets. Store in an airtight container at room temperature.
Notes
**Baking Tips for Perfect Peppermint Cookies**
• Use softened-halfway butter for ideal creaming — firm but pliable.
• Don’t overbake! Remove when centers look soft; they’ll finish setting as they cool.
• For easier dipping, melt white chocolate gently at 50% microwave power.
• Sprinkle peppermint bits right away before the chocolate sets.
**Storage & Make-Ahead Options**
• Store cookies in an airtight container at room temperature for 5–7 days.
• Refrigerate cookie dough up to 4 days, or freeze dough balls up to 3 months.
• Baked and dipped cookies freeze beautifully for up to 2 months — layer with parchment between.
**Variations**
• Swap white chocolate for dark or milk chocolate for a richer version.
• Drizzle instead of dip for a lighter coating.
• Add ½ cup white chocolate or mini chocolate chips to the dough.
• Decorate with festive sprinkles for extra color.
**Yields:** About 44 cookies — perfect for cookie exchanges, gifting, or cozy family gatherings.