Go Back

White Chocolate Dipped Peppermint Chocolate Cookies

White chocolate dipped peppermint chocolate cookies pair rich cocoa cookies with a smooth white chocolate coating and crushed peppermint candies. Chill the dough before baking, then dip each completely cooled cookie for a crisp, festive finish.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 12 minutes
Chilling and cooling 1 hour 20 minutes
Total Time 1 hour 52 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

For the cookies
  • 2 cups all-purpose flour spooned and leveled
  • 0.5 cup unsweetened cocoa powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 1 cup unsalted butter softened
  • 0.75 cup granulated sugar
  • 0.5 cup light brown sugar packed
  • 1 egg large, at room temperature
  • 1 tsp vanilla extract
  • 0.5 tsp peppermint extract
For the coating
  • 12 oz white chocolate finely chopped
  • 0.5 cup peppermint candies crushed

Equipment

  • 2 13x18-inch rimmed baking sheet
  • 1 electric mixer
  • 1 microwave

Method
 

Make the cookies
  1. Heat the oven to 350°F.
  2. Line two 13x18-inch rimmed baking sheets with parchment paper.
  3. Whisk the flour, cocoa powder, baking soda, and salt together in a medium bowl.
  4. In a large bowl, beat the butter, granulated sugar, and brown sugar with an electric mixer on medium speed until creamy, about 2 minutes.
  5. Beat in the egg, vanilla extract, and peppermint extract until combined.
  6. Add the flour mixture and mix on low just until no dry streaks remain.
  7. Cover the dough and refrigerate it for 30 minutes.
  8. Scoop the dough into 24 portions, about 2 tablespoons each, and arrange 12 on each prepared baking sheet, spacing them about 2 inches apart.
  9. Bake for 10–12 minutes, switching and rotating the sheets halfway through, until the tops look set and the edges are firm.
  10. Cool the cookies on the baking sheets for 5 minutes.
  11. Transfer the cookies to wire racks to cool completely.
Dip the cookies
  1. Melt the white chocolate in a microwave-safe bowl at 50% power in 20-second intervals, stirring between intervals, until smooth.
  2. Dip half of each cooled cookie into the melted white chocolate and let the excess drip back into the bowl.
  3. Immediately sprinkle the cookies with crushed peppermint candies.
  4. Set the cookies on parchment-lined baking sheets and let the coating firm at room temperature for 30–45 minutes.

Notes

For the neatest coating, make sure the cookies are completely cool before dipping. Store in an airtight container in the refrigerator for up to 5 days; these cookies freeze well. For a gluten-free option, use a 1:1 gluten-free baking flour blend.