White Chocolate-Dipped Chocolate Peppermint Cookies

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.

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5 from 5 votes

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!

Course Dessert

Prep Time 40 minutes

Cook Time 10 minutes

Total Time 50 minutes

Servings 36

Calories 139kcal

Author Allison - Celebrating Sweets

Ingredients

Cookies

• 4 tablespoons unsalted butter cubed
• 1/2 cup semisweet chocolate chips
• 1 cup brown sugar
• 3 large eggs
• 1/4 teaspoon peppermint extract
• 1 cup all purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 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 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.
• Portion the dough into generous 2 teaspoon sized balls and place 2 inches apart on prepared baking sheets. Dampen your palm, and lightly press down on each mound of dough to flatten slightly. Bake for 7-10 minutes, until the edges are set and the centers are puffed and still appear slightly underdone (they will continue to cook as they cool). 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.

Nutrition

Calories: 139kcal | Carbohydrates: 17g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 19mg | Sodium: 40mg | Potassium: 103mg | Sugar: 13g | Vitamin A: 60IU | Vitamin C: 0.1mg | Calcium: 37mg | Iron: 0.8mg

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