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White Chocolate Dipped Peppermint Chocolate Cookies

White Chocolate Dipped Peppermint Chocolate Cookies
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Rich chocolate cookies with a cool peppermint kick, dipped in smooth white chocolate and sprinkled with festive peppermint bits. Perfect for beginners!

Ingredients

Scale
  • 1 2/3 cups (237g) all-purpose flour
  • 1 cup (98g) unsweetened cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup (226g) unsalted butter, softened about halfway
  • 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

Instructions

  1. Preheat oven to 350 degrees F (175 C).
  2. Line baking sheets with silicone liners or parchment paper.
  3. In a medium mixing bowl, whisk together flour, cocoa powder, baking soda, and salt.
  4. Whisk for 20 seconds until combined.
  5. Set aside the dry mixture.
  6. In the bowl of an electric stand mixer fitted with the paddle attachment, cream together butter, granulated sugar, and brown sugar.
  7. Mix until well combined and lightened in color.
  8. Add eggs one at a time.
  9. Mix until each egg is fully incorporated.
  10. Blend in vanilla extract.
  11. Blend in peppermint extract.
  12. Set mixer on low speed.
  13. Slowly add in the flour mixture to the wet ingredients.
  14. Mix just until combined and no dry streaks remain.
  15. Scoop dough out by a rounded tablespoon (about 25 grams each).
  16. Shape the dough into smooth balls.
  17. Space dough balls on prepared cookie sheets 2-inches apart.
  18. Flatten cookies slightly with your hand or the bottom of a glass.
  19. Bake one sheet at a time in the preheated oven.
  20. Bake for about 8 minutes.
  21. Cookies should appear slightly under-baked in the center.
  22. Let cookies cool on the baking sheet for several minutes.
  23. Transfer cooled cookies to a wire rack.
  24. Let cookies cool on the wire rack for 5 minutes.
  25. Transfer cookies to an airtight container to fully cool.
  26. Once cookies are completely cool, melt white chocolate in a microwave-safe bowl.
  27. Microwave on 50% power in 30-second increments.
  28. Stir white chocolate between intervals until melted and smooth.
  29. Dip half of each cooled cookie into the melted white chocolate.
  30. Transfer dipped cookies to parchment paper.
  31. Sprinkle dipped portion of cookies with finely crushed peppermint bits.
  32. Chill cookies to let the chocolate set for about 10 minutes.
  33. Store finished cookies in an airtight container.

Notes

Ensure your butter is softened but still firm for the best texture.
Do not overmix the flour into the dough; stop as soon as it’s combined.
Bake cookies until slightly under-baked for a chewy result.
Allow cookies to cool completely before dipping in chocolate for a clean finish.

Nutrition

Find it online: https://pinchofwarmthbakes.com/white-chocolate-dipped-peppermint-chocolate-cookies/