If you adore the festive fusion of mint and chocolate, you are going to fall head over heels for this White Chocolate Dipped Peppermint Chocolate Cookies Recipe. These cookies bring together rich, fudgy chocolate with a refreshing peppermint twist, all beautifully coated in a luscious white chocolate dip sprinkled with crunchy peppermint bits. Perfectly soft, decadently flavored, and dazzling to look at, this recipe is a must-try for cozy evenings or holiday celebrations. Trust me, once you make these, they’ll be your go-to sweet treat that everyone will rave about.
Ingredients You’ll Need
Gathering these simple yet essential ingredients is the first step to creating your own batch of peppermint chocolate magic. Each component plays a vital role, from creating that soft cookie texture to delivering the perfect balance of deep chocolate and cool peppermint flavor.
- All-purpose flour (1 2/3 cups / 237g): Provides the structure for soft, yet sturdy cookies that hold their shape beautifully.
- Unsweetened cocoa powder (1 cup / 98g): Offers rich chocolate flavor and deepens the cookie’s color for that classic chocolate look.
- Baking soda (1 tsp): Helps the cookies rise just enough for a tender bite without spreading too thin.
- Salt (1/2 tsp): Enhances all the flavors, balancing the sweetness perfectly.
- Unsalted butter (1 cup / 226g), softened but firm: Gives that melt-in-your-mouth texture and buttery richness.
- Granulated sugar (1 1/4 cups / 250g): Adds sweetness with a slight crunch during baking.
- Light brown sugar (3/4 cup / 160g): Brings moisture and a subtle caramel undertone that complements the chocolate.
- Large eggs (2): Bind everything together for soft, chewy cookies.
- Vanilla extract (2 tsp): Adds warmth and depth to the flavor profile.
- Peppermint extract (1 tsp): Infuses the batter with cool, refreshing mint that makes this cookie special.
- White chocolate (16 oz), chopped: Perfect for dipping, its creamy sweetness contrasts beautifully with the darker cookie.
- Finely crushed peppermint bits (1/4 cup): Adds delightful crunch and a festive, colorful finish.
How to Make White Chocolate Dipped Peppermint Chocolate Cookies Recipe
Step 1: Prepare Your Dry Ingredients
Start by whisking together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt in a medium bowl. This ensures the cocoa blends evenly with the flour and any leavening agents are well distributed, giving you uniformly delicious cookies every time.
Step 2: Cream the Butters and Sugars
Using a stand mixer or hand mixer, beat the softened butter with both granulated and brown sugars until the mixture is light and fluffy. This step incorporates air, which is key to achieving soft, tender cookies packed with flavor.
Step 3: Add the Eggs and Extracts
Beat in the eggs one at a time, then stir in the vanilla and peppermint extracts. The peppermint extract is the heart of this recipe, lending that unmistakable minty freshness that pairs so well with chocolate.
Step 4: Combine Wet and Dry Ingredients
Gradually add the dry ingredient mixture to the wet ingredients, mixing just until combined. Overmixing can lead to tougher cookies, so be gentle here to keep those cookies tender.
Step 5: Chill the Dough
Cover the dough and refrigerate it for at least 30 minutes. Chilling helps the flavors meld and keeps the dough firm, so your cookies won’t spread too much while baking, resulting in thick, soft disks.
Step 6: Bake the Cookies
Preheat the oven to 350°F (175°C). Scoop dough balls onto a parchment-lined baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes, until the edges have set but the centers still look slightly soft. This timing locks in the perfect chewy texture.
Step 7: Dip in White Chocolate and Add Peppermint Bits
Once cookies have cooled completely, melt your chopped white chocolate gently in a double boiler or microwave. Dip each cookie halfway into the white chocolate, then sprinkle generously with crushed peppermint bits. Set them on parchment paper to let the coating harden into a gorgeous glossy finish.
How to Serve White Chocolate Dipped Peppermint Chocolate Cookies Recipe
Garnishes
For an extra festive touch, sprinkle finely shredded coconut or edible silver glitter over the white chocolate before it hardens. This adds an elegant sparkle and a hint of texture that’s simply irresistible.
Side Dishes
These cookies are divine when paired with a warm mug of hot cocoa or peppermint tea. Their mint-chocolate duo flavor enhances each sip, making for a cozy, indulgent experience that feels like a warm hug on a chilly day.
Creative Ways to Present
Arrange your White Chocolate Dipped Peppermint Chocolate Cookies Recipe on a decorative platter lined with holiday-themed napkins or fresh pine sprigs. Consider gifting them in clear cellophane bags tied with red and white baker’s twine for a charming homemade gift that will steal the show.
Make Ahead and Storage
Storing Leftovers
Keep your cookies fresh by storing them in an airtight container at room temperature for up to 5 days. This keeps the white chocolate crisp and the peppermint flavor vibrant without any loss of texture.
Freezing
You can freeze baked cookies in a single layer on a baking sheet first, then transfer them to a freezer bag or container once solid. They’ll keep well for up to 3 months—perfect for making batches ahead of holiday parties or last-minute guests.
Reheating
If you want the cookies warm, briefly microwave them for 10-15 seconds or place them in a low oven (around 300°F) for a few minutes. The white chocolate dip might soften slightly, enhancing the melt-in-your-mouth effect.
FAQs
Can I use dark chocolate instead of white chocolate for dipping?
Absolutely! Dark chocolate pairs wonderfully with peppermint and cocoa cookies, offering a richer, more intense flavor contrast. Just melt and dip as you would with white chocolate.
What if I don’t have peppermint extract?
Fresh mint or mint-flavored syrups can be tricky substitutes, but you could try finely chopped fresh mint leaves added to the dough. The classic peppermint extract ensures the signature cool flavor, though, so it’s best to use if you can.
How do I crush peppermint bits if I don’t have prepared ones?
Simply place hard peppermint candies or candy canes in a sealed plastic bag and gently crush them with a rolling pin or the bottom of a heavy pan. Aim for small, uneven pieces for the perfect texture contrast.
Can I make these cookies gluten-free?
Yes, you can swap the all-purpose flour for a 1-to-1 gluten-free flour blend. Just make sure it includes xanthan gum or a binding agent to help keep the cookies from falling apart.
Is this recipe suitable for making mini cookies?
Definitely! Mini versions bake faster—start checking at around 7-8 minutes. They make charming bite-sized treats for cookie trays or parties.
Final Thoughts
Nothing beats the joy of biting into a richly chocolatey cookie with a refreshing peppermint twist dipped in creamy white chocolate. This White Chocolate Dipped Peppermint Chocolate Cookies Recipe is an absolute crowd-pleaser that fills your kitchen with the most delightful aroma and your heart with warmth. I encourage you to give this recipe a try—you’ll soon discover these cookies are pure, delicious happiness you can share again and again.
Print
White Chocolate Dipped Peppermint Chocolate Cookies Recipe
- Total Time: 47 minutes
- Yield: 44 servings 1x
Description
Delightful peppermint chocolate cookies dipped in creamy white chocolate and sprinkled with crushed peppermint candies. These festive treats combine rich cocoa flavor with refreshing peppermint and a sweet white chocolate coating, perfect for holiday gatherings or anytime you need a minty chocolate fix.
Ingredients
Dry Ingredients
- 1 2/3 cups (237g) all-purpose flour
- 1 cup (98g) unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
Wet Ingredients
- 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
Toppings
- 16 oz white chocolate, broken or chopped
- 1/4 cup finely crushed peppermint bits (e.g., King Leo candies)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure the oven is hot and ready for baking the cookies evenly.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. Set aside.
- Cream Butter and Sugars: In a large mixing bowl, using an electric mixer, cream the softened unsalted butter, granulated sugar, and packed light brown sugar until light and fluffy, about 2-3 minutes.
- Add Eggs and Extracts: Beat in the eggs one at a time, ensuring full incorporation before adding the next. Then add vanilla extract and peppermint extract, mixing well to combine.
- Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet ingredients and mix on low speed until just combined. Avoid over-mixing to keep the cookies tender.
- Scoop Dough: Using a cookie scoop or tablespoon, drop rounded spoonfuls of dough onto ungreased baking sheets, spacing about 2 inches apart to allow for spreading.
- Bake Cookies: Bake in preheated oven for 10-12 minutes or until cookies are set and a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Cool Cookies: Remove from oven and allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Melt White Chocolate: In a microwave-safe bowl or using a double boiler, gently melt the white chocolate until smooth, stirring frequently to prevent burning.
- Dip Cookies: Dip each cooled cookie halfway into the melted white chocolate, letting excess chocolate drip off. Place dipped cookies on parchment paper.
- Add Peppermint Bits: While the white chocolate is still wet, sprinkle the finely crushed peppermint bits over the white chocolate to adhere.
- Set Chocolate: Allow the white chocolate to set at room temperature for about 30 minutes, or speed up the process by placing the cookies in the refrigerator for 10-15 minutes.
- Serve and Enjoy: Once the chocolate is fully set, serve the cookies or store them in an airtight container at room temperature for up to a week.
Notes
- Ensure the butter is softened but still firm; too soft butter can cause the cookies to spread too much.
- For an extra minty punch, add a few drops more peppermint extract but be cautious as it can overpower.
- If you don’t have peppermint bits, crushed candy canes or peppermint candies work well.
- Store cookies in an airtight container to keep them fresh longer.
- These cookies freeze well before or after dipping in white chocolate.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
