White Chocolate Dipped Peppermint Chocolate Cookies are a classic holiday treat that are sure to delight chocolate lovers of all ages. These cookies are made with both cocoa powder and white chocolate chips, giving them a rich, chocolatey flavor that is intensified by the addition of peppermint extract. These cookies will be a favorite for holiday cookie exchanges.
White Chocolate Dipped Peppermint Chocolate Cookies Ingredients:
These white chocolate dipped peppermint chocolate cookies are special because they don’t have only chocolate. Instead, they have white chocolate oto add that super sweet flavor. It truly is the best of both worlds. Here is what you will need to make them:
- Egg
- Unsalted butter room temperature: this gives the cookie the right amount of texture and flavor
- Sugar: I used granulated and brown sugar for the best overall texture/ flavor
- Extracts: You will need peppermint extract and vanilla extract
- Unsweetened cocoa powder:
- All purpose flour: we are using good old all-purpose flour from King Arthur
- Baking soda: this is a leavening agent for your cookies
- salt
- White chocolate chis
Questions:
Can I make them without an electric mixer?
Sure !! Mix the wet ingredients by hand and slowly add int he dry ingredients. Mix until incorporated.
How to store White Chocolate Dipped Peppermint Chocolate Cookies?
Store these cookies in an airtight container at room temp for up to 5 days. Great for sharing over the holidays!
Can you make these in advance?
To make cookies in advance, prepare the cookie balls and freeze them on a parchment lined baking sheet. Once frozen, pack the cookie dough balls into an airtight container for up to 3 months. Once you are ready to bake, remove the frozen dough and bake at the same temp. Just add 2-3 minutes to your baking time!
Can I freeze the cookies?
For sure!! Wait for them to cool completely, then transfer them to a reusable freezer bag or parchment paper lined container. Place them in single layers to prevent them from breaking. Cookies will keep for up to 2 months. When you are ready to eat, let them thaw at room temperature and enjoy. Freeze them with or without toppings.
More Recipes Like This
- Chocolate Peppermint Blossoms
- Peppermint Brownies
- White Chocolate Red Velvet Cookies(GF)
- No Bake Sugar Cookie Truffles (GF)
Hungry for more? If you make these Peppermint Brownies, I would really appreciate a comment and rating down below, under the recipe card. Don’t forget to take a picture and tag me over on Instagram, Tik Tok, or Pinterest. For more ideas, check out my Dessert page.
White Chocolate Dipped Peppermint Chocolate Cookies
Ingredients
- 1 egg
- 1/2 cup unsalted butter room temperature
- 1 cup light brown sugar
- 1/2 tsp peppermint extract
- 2 tsp vanilla extract
- 1/2 cup unsweetened cocoa powder
- 1 cup all purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 3/4 cup white chocolate chips
Instructions
- Preheat oven to 350 degrees F. Line a large baking pan with parchment paper.
- In a large bowl, whisk together the flour, cocoa powder, baking soda and salt.
- In a bowl, cream together butter and sugars until light and fluffy, about 1-2 minutes with an electric mixer.
- Add in vanilla extract, peppermint extract, egg; beat again until well combined smooth and creamy; about 30 seconds longer.
- Add in dry ingredients and mix on low until just combined and the dough forms. Fold in ¾ cup chocolate chips.
- Bake for 10-12 minutes or until edges begins to set and crackle. Remove and allow cookies to cool for 5 minutes on the baking sheet before transferring to a wire rack to cool
- Melt the remaining white chocolate chips in the microwave in 30 second intervals. Dip each cooled cookie halfway into the melted chocolate and then place on a parchment lined baking sheet. Sprinkle crushed candy canes on top of melted chocolate. Allow the chocolate to set and enjoy!
