Description
These White Chocolate Dipped Peppermint Chocolate Cookies combine rich chocolate, a hint of peppermint, and a creamy white chocolate finish. Topped with crushed peppermint bits, they’re the perfect festive treat for holiday gatherings.
Ingredients
Scale
For the Cookies:
- 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 but still firm
- 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
For the White Chocolate Coating:
- 16 oz white chocolate, broken or chopped
- 1/4 cup finely crushed peppermint bits (e.g., King Leo candies)
Instructions
- Prepare the Oven:
Preheat your oven to 350°F (175°C). Line baking sheets with silicone baking mats or parchment paper. - Mix Dry Ingredients:
In a medium mixing bowl, whisk together flour, cocoa powder, baking soda, and salt for about 20 seconds. Set aside. - Cream the Butter and Sugars:
In the bowl of an electric stand mixer fitted with the paddle attachment, cream together butter, granulated sugar, and brown sugar until well combined. - Add Wet Ingredients:
Mix in eggs one at a time, then blend in vanilla and peppermint extracts. - Combine Dry and Wet Ingredients:
With the mixer on low speed, slowly add the dry ingredients to the wet mixture. Mix until just combined. - Shape the Dough:
Scoop the dough into rounded tablespoon-sized balls (about 25 grams each). Flatten slightly and place on prepared baking sheets, spacing them 2 inches apart. - Bake the Cookies:
Bake one sheet at a time for about 8 minutes. The cookies should look slightly under-baked. Let the cookies cool on the baking sheet for several minutes, then transfer them to a wire rack to cool completely. - Dip in White Chocolate:
Once the cookies are cool, melt the white chocolate in a microwave-safe bowl at 50% power in 30-second intervals, stirring between intervals until smooth. Dip half of each cookie in the melted white chocolate and place them on parchment paper. - Add Peppermint Topping:
Sprinkle the dipped portion of the cookies with crushed peppermint bits. Chill the cookies in the refrigerator for about 10 minutes to set the chocolate. - Store and Serve:
Store cookies in an airtight container to keep them fresh. Enjoy as a festive treat or share with loved ones!
Notes
- Storage: Store the cookies in an airtight container to keep them fresh for up to 1 week.
- Freezing: You can freeze un-dipped cookies for up to 3 months. Simply thaw and dip in the white chocolate when ready to serve.
- Prep Time: 15 minutes (excluding freezing time)
- Cook Time: 32 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 170
- Sugar: 15g
- Sodium: 20mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 20mg