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White Chocolate Dipped Peppermint Chocolate Cookies

White Chocolate Dipped Peppermint Chocolate Cookies

I made these white chocolate dipped peppermint chocolate cookies for my daughter’s recent birthday. What’s not to love about decadent peppermint chocolate cookies dipped in white chocolate then topped with crushed candy canes? My kids both loved these deliciously rich cookies and my daughter was especially pleased with her birthday treat this year. I think these dipped cookies are festive and perfect for the upcoming Christmas and holiday season.

White Chocolate Dipped Peppermint Chocolate Cookies

How to Make White Chocolate Dipped Peppermint Chocolate Cookies

Beat the butter in a large bowl with a hand mixer until creamy and smooth, about 1 minute. Add the sugar and brown sugar then beat on medium-high speed until fluffy and light in color. Add the egg, peppermint extract and vanilla extract then beat on high speed, scraping down the sides as needed, until creamy.

Combine the flour, cocoa powder, baking soda, and salt together in a separate bowl; whisk until well combined.

Slowly add the flour mixture to the wet ingredients until combined. The dough will be very thick. Add the mini chocolate chips and mix. Cover with plastic wrap and refrigerate for at least 3 hours. Side Note: Chilling is mandatory for this cookie dough. I chilled mine overnight. 

Remove the cookie dough 20-30 minutes prior to baking to help it become easier to scoop and roll into balls.

Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.

Scoop the dough, about 1.5 tablespoons, then roll into a ball with your hands. Place on the prepared baking sheet a few inches apart.

Bake for 8-9 minutes, turning the baking sheet halfway through baking. The cookies will look soft in the center but will harden and deflate as they cool on the baking sheet. After cooling for five minutes, place the cookies on a cooling rack to cool completely.

White Chocolate Dipped Peppermint Chocolate Cookies

Once the cookies are completely cooled, melt the white chocolate in a bowl, with 1/2 teaspoon of coconut oil, according to package directions. Allow the chocolate to cool a bit before dipping. Dip half of each cookie into the melted white chocolate, tapping off the excess, and place on a piece of parchment paper. Sprinkle each cookie immediately with crushed candy canes (so it will stick before the chocolate hardens).

Store in a sealed container with parchment paper between layers. Serve with ice-cold milk. Enjoy!

White Chocolate Dipped Peppermint Chocolate Cookies

White Chocolate Dipped Peppermint Chocolate Cookies

White Chocolate Dipped Peppermint Chocolate Cookies

Prep Time: 10 minutes
Cook Time: 9 minutes
Refrigerating time: 3 hours
Total Time: 3 hours 19 minutes
Course: Dessert
Cuisine: American
Keyword: Christmas
Author: Pam

Ingredients

  • ½ cup unsalted butter, softened to room temperature
  • ½ cup white sugar
  • ½ cup brown sugar, packed
  • 1 large egg, room temperature
  • 1 tsp peppermint extract
  • ½ tsp vanilla extract
  • 1 cup flour
  • ½ cup + 2 tbsp cocoa powder
  • 1 tsp baking soda
  • tsp salt
  • ½ cup semi-sweet mini chocolate chips
  • cups white chocolate melting wafers
  • ½ tsp coconut oil
  • 6-7 mini candy canes, crushed

Instructions

  • Beat the butter in a large bowl with a hand mixer until creamy and smooth, about 1 minute.
  • Add the sugar and brown sugar then beat on medium-high speed until fluffy and light in color.
  • Add the egg, peppermint extract and vanilla extract then beat on high speed, scraping down the sides as needed, until creamy.
  • Combine the flour, cocoa powder, baking soda, and salt together in a separate bowl; whisk until well combined. 
  • Slowly add the flour mixture to the wet ingredients until combined. The dough will be very thick.
  • Add the mini chocolate chips and mix. Cover with plastic wrap and refrigerate for at least 3 hours.
    Side Note: Chilling is mandatory for this cookie dough. I chilled mine overnight. 
  • Remove the cookie dough 20-30 minutes prior to baking to help it become easier to scoop and roll into balls.
  • Preheat the oven to 350 degrees. Line a baking sheet with parchment paper. 
  • Scoop the dough, about 1.5 tablespoons, then roll into a ball with your hands. Place on the prepared baking sheet a few inches apart. 
  • Bake for 8-9 minutes, turning the baking sheet halfway through baking. The cookies will look soft in the center but will harden and deflate as they cool on the baking sheet. After cooling for five minutes, place the cookies on a cooling rack to cool completely. 
  • Once the cookies are completely cooled, melt the white chocolate in a bowl, with 1/2 teaspoon of coconut oil, according to package directions. Allow the chocolate to cool a bit before dipping.
  • Dip half of each cookie into the melted white chocolate, tapping off the excess, and place on a piece of parchment paper.
  • Sprinkle each cookie immediately with crushed candy canes (so it will stick before the chocolate hardens).
  • Store in a sealed container with parchment paper between layers. Serve with ice-cold milk. Enjoy!
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7 Comments

  1. Thay look fabulous dipped in white but I am not a fan of white chocolate and dark chocolate would not look nearly so good. Cheers Diane

  2. when i worked at starbucks, my favorite concoction was a combination of mocha and white chocolate mocha with peppermint. LOVE these!

  3. yummy… it great to read about white chocolate after a long time. thank you for this beautiful recipe

  4. This cookies recipe sounds so easy and fun to make. Moreover white chocolate is my favorite. Definitely I will try.