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 and then topped with crushed candy canes? My kids loved these deliciously rich cookies and my daughter was especially pleased with her birthday treat this year.
White Chocolate Dipped Peppermint Chocolate Cookies
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
- ⅛ tsp salt
- ½ cup semi-sweet mini chocolate chips
- 1½ cups white chocolate melting wafers
- ½ tsp coconut oil
- 6-7 mini candy canes, crushed
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 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 before 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 it 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 it 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!
Equipment
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
- ⅛ tsp salt
- ½ cup semi-sweet mini chocolate chips
- 1½ 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 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 before 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 it 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 it 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!
These cookies look so very festive with crushed candy canes!
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
So pretty and so special for Christmas.
These are so fun and festive!!
when i worked at starbucks, my favorite concoction was a combination of mocha and white chocolate mocha with peppermint. LOVE these!
yummy… it great to read about white chocolate after a long time. thank you for this beautiful recipe
This cookies recipe sounds so easy and fun to make. Moreover white chocolate is my favorite. Definitely I will try.
What could I use instead of coconut oil?
Katie,
Vegetable or canola oil will work.
-Pam