White Chocolate-Dipped Chocolate Peppermint Cookies – Soft chocolate peppermint cookies dipped in white chocolate and sprinkled with crushed candy canes. A fun and festive holiday dessert!
It’s not the holiday season until we dunk our cookies in melted chocolate. So, here we go… let’s dunk away!
Are you surviving the busy holiday season? My Christmas preparations have to be done early this year because my husband and I are taking a quick trip to Hawaii right before Christmas. We’ll arrive home (bleary eyed) early morning on the 24th, which means everything has to be ready for Christmas before we leave.
I’m hosting family for Christmas Eve dinner, and since I’ll just be arriving home earlier that day I’m making and freezing our desserts now. I have a big batch of these cookies in the freezer along with Ginger Molasses Cookies and M&M cookies. I’ll also serve peppermint bark and coffee spiked with Bailey’s. Dessert is covered! Phew.
Recipe
White Chocolate-Dipped Chocolate Peppermint Cookies
Ingredients
Cookies
- 4 tablespoons unsalted butter, cubed
- ½ cup semisweet chocolate chips
- 1 cup brown sugar
- 3 large eggs
- ¼ teaspoon peppermint extract
- 1 cup plus one tablespoon all purpose flour, see note about measuring
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup semisweet chocolate chips
Topping
- 2 cups good quality white chocolate chips
- 2 teaspoons coconut oil or shortening
- crushed candy canes
Instructions
Cookies
- Preheat oven to 325°F and line two baking sheets with parchment paper or silicone liners.
- In a small saucepan over medium-low heat, melt 4 tablespoons of butter and chocolate chips until completely smooth. Set aside to cool for 10 minutes.
- Meanwhile, in a large bowl whisk brown sugar, eggs and peppermint extract. Set aside.
- In a separate bowl, whisk all the flour, cocoa powder, baking powder, baking soda, and salt.
- Pour the melted chocolate mixture into the eggs and whisk until combined. Add the flour mixture and stir until combined. Stir in chocolate chips. Batter will be thick. Let it sit at room temperature for 5 minutes.
- Scoop the dough into generous 2-teaspoon sized portions. Place 2 inches apart on prepared baking sheets. I do 13 cookies per baking sheet. Dampen your fingertips with water and and lightly smooth each mound of dough to flatten slightly. Bake for 8-10 minutes, until the edges are set and the centers are puffed and still appear slightly underdone (they will continue to cook as they cool). If necessary, rotate baking sheets once during bake time. Place baking sheets on cooling racks and cool completely.
Topping
- In a double boiler, melt white chocolate chips and coconut oil until completely smooth. Dip half of each cookie into the melted chocolate and immediately sprinkle with crushed candy canes. Set on parchment paper until the chocolate hardens.
Notes
Nutrition
Nutritional Information is an estimate based on third-party calculations and may vary based on products used and serving sizes.
Tried this recipe?Leave a comment and rating below!
Alix Maza says
Omg I can see myself eating my weight in these haha.
Alix | http://www.apintsizedlife.com
Celebrating Sweets says
Ha! Tell me about it! I ate way too many. 🙂 Thanks for stopping by!
Platter Talk says
Chocolate peppermint cookies, dipped in white chocolate and peppermint? Oh ya, baby. Any time, anywhere, I’m in. They are beautiful, to boot!
Igor @ Cooking The Globe says
I love chocolate peppermint cookies but I have never thought about dipping them into white chocolate. There is never too much of chocolate! 🙂
Emily says
Ooooh these look incredible….and highly addictive!
Revathi says
OMG, gorgeous looking plate of cookies. The cookies themselves looks so tempting and I sure cant resist with the choco dip. Yum 🙂
linda spiker says
Those little cookies are so pretty and festive!