Chocolate Dipped Peppermint Cookies Recipe
These white chocolate dipped peppermint cookies are soft, chewy, and covered with little bits of crushed peppermint sticks. They’re easy to make, super festive, and perfect for holiday parties, cookie plates, and treats at home.
Servings: 24 cookies
Calories: 231kcal
Ingredients
Cookie Dough
- 1 cup butter room temperature
- 1¾ cups light brown sugar
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract
- 1/3 cup cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2¾ cups all-purpose flour
Cookie Topping
- 1 cup white chocolate wafers
- 1/4 cup crushed candy canes
- 1/2 teaspoon peppermint extract
Instructions
- Preheat oven to 350 degrees F.
- Add the room temperature butter and brown sugar to the bowl of a stand mixer and cream until fluffy. Slowly add the room temperature eggs, vanilla, and peppermint extract, scraping down the sides as needed.
- In a separate large bowl, whisk together the cocoa powder, baking soda, and salt. Add to the butter mixture and mix on low speed until the cookie dough comes together and is well combined.
- Using an ice cream scoop or spoons, scoop into 1½ tablespoon balls and place about 2" apart on a cookie sheet lined with parchment paper.
- Bake in a preheated oven for 8-11 minutes, or until the center of the cookie is set and the edges of the cookies are slightly firm. Remove from the oven and let the cookies cool completely.
To Decorate
- When you're ready to decorate the cookies, add the white chocolate to a microwave-safe bowl and melt for 30 seconds. Stir and repeat until melted and smooth. Add the remaining 1/2 teaspoon of peppermint extract, stir, and then dip half of the chocolate cookie into the white chocolate.
- Lay the cookie on a parchment paper lined baking sheet and sprinkle crushed candy canes on top. Place in a cool spot to allow the chocolate to set up completely.
- Serve immediately or store in an airtight container at room temperature for up to 3 days. Enjoy!
Video
Notes
Storing instructions: store in an airtight container in a cool dry place at room temperature for up to 4 days, or in the freezer for up to 1 month.
Make-ahead tips: you can make the cookie dough the night before and store in the fridge. Or, you can scoop and freeze the cookies to bake up to 2 months later. To bake frozen dough balls, pull from the freezer onto baking sheets with parchment paper and bake as directed, adding a couple extra minutes to the total bake time.
Nutrition
Serving: 1cookie | Calories: 231kcal | Carbohydrates: 32g | Protein: 3g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 37mg | Sodium: 173mg | Potassium: 85mg | Fiber: 1g | Sugar: 20g | Vitamin A: 261IU | Vitamin C: 0.04mg | Calcium: 37mg | Iron: 1mg