Get in the holiday spirit with these festive White Chocolate Dipped Chocolate Peppermint Cookies. Fudgy chocolate and refreshing peppermint flavor make these a real crowd favorite in just 30 minutes!
Why you’ll love these Cookies
Fudgy chocolate and refreshing peppermint…what a delicious combination! 😍 These cookies are VERY tasty, rich, soft, and they look SO festive!
Not only are these cookies delicious, but they’re quite relaxing to make. I love taking my time dipping them in the melted white chocolate and sprinkling the crushed peppermint pieces on top (save extra to put on top of this Polar Express Hot Chocolate).
Each bite is truly filled with holiday spirit and make celebrating so fun. I know you’re going to love these cookies!
And if you love the chocolate peppermint combo, try this Chocolate Peppermint Bread or these Peppermint Oreo Cookies, too. Or for another Christmas cookie variety, try these Snickerdoodle Oatmeal Cookies, Cherry Chip Cookies, Frosted Shortbread Cookies with Icing or these Gingerbread Blondies.
Recipe Ingredients
- Brown Sugar: Adds sweetness, but also helps keep the cookies moist with a bit of molasses-y taste.
- Cocoa Powder: Adds delicious chocolate flavor! I used Hershey’s Special Dark.
- Cornstarch: Just a little bit will help create a tender texture for these cookies.
- Peppermint Extract: A little bit really goes a long way for that classic holiday feel!
- White Chocolate Chips: We’ll melt these and then use to dip the cookies.
- Crushed Peppermint Pieces: You can find candy cane chips at the store or just crush up a candy cane. Whatever is easiest for you!
See the recipe card below for a full list of ingredients and measurements.
How to Make This Recipe
1. Preheat the oven to 350°F and allow the butter and eggs to come to room temperature.
2. Beat the butter and brown sugar in a mixing bowl until creamy.
3. Next, add in the eggs, vanilla, and peppermint extract.
4. Fold the dry ingredients into the batter before mixing again. The batter is going to be THICK and sticky.
5. Line a baking sheet with parchment paper. Then, use a small cookie scoop to scoop cookie dough onto the pan. TIP: Spray the cookie scoop with cooking spray. It will stop the cookie dough from sticking to the scooper.
6. Bake for 8-10 minutes. The middle of each cookie might still be fluffy when done. That’s OK! Then, remove the cookies from the pan so they don’t continue to bake.
7. After the cookies are completely cooled, melt white chocolate chips in the microwave in 30 second intervals, stirring between each interval.
8. Then, dip each cookie into the white chocolate and place on parchment paper. Sprinkle peppermint pieces and let the white chocolate harden. This will take a few minutes. Enjoy!
Storage
These can be stored in an airtight container either on the counter or in the refrigerator if you like a chewy, chilled cookie. In your storage container, add a piece of bread (I like to use the end piece of a loaf). The cookies will draw out the moisture from the bread and keep your cookies soft.
You can also freeze these cookies baked or unbaked.
- To freeze unbaked dough, scoop, roll in the sugar and place on a cookie sheet as if you’re going to bake them. Place the entire cookie sheet in the freezer for 3-4 hours until each dough ball is frozen (this’ll prevent them from sticking together). Then, place in a Ziplock or airtight container until ready to bake. You can bake the dough balls from frozen for 2-3 extra minutes.
- To freeze baked cookies, allow them to cool completely before adding to a freezer bag or airtight container. I recommend layering parchment paper between each cookie stack. This will prevent the cookies from freezing altogether.
Serving suggestions
I love to give these cookies as a holiday gift to teachers or our neighbors. I’ll pair them with my classic No Bake Avalanche Cookies and Buckeye Balls with Rice Krispies!
more of our favorite Cookie Recipes…
- Easy Peanut Butter Cookies
- Oatmeal Snickerdoodles
- Chocolate Chip Cherry Cookies
- Lucky Charms Cookies
- Halloween Candy Cookies
- Kit Kat Cookies
- No Bake Chocolate Oatmeal Cookie
- Funfetti Cookie Recipe
- Easy Peppermint Chocolate Cookies
- Avalanche Cookies (No Bake)
- Christmas Shortbread Cookie
- Pretzel Cookies
- Ricotta Chocolate Chip Cookies
- Pistachio Chocolate Chip Cookies
Recipe FAQs
A little peppermint extract goes a LONG way. Do not over do it. I know from experience that just a little more than needed makes these cookies truly in-edible.
It’s likely your chocolate has burned or “seized.” This is why you need to stir it between every heating interval. You may be able to save it by whisking in a couple teaspoons of a neutral oil and mixing gently in an attempt to loosen the seized clumps.
If you have a food processor, pulse the candies a few times to get nice sized pieces for topping your cookies. Alternatively, you can also put your unwrapped candies in a large Ziploc bag and whack with a meat tenderizer, rolling pin, or even a can of soup. Use what ya got!
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White Chocolate Dipped Peppermint Cookies
Equipment
- Standing or hand mixer
- Baking sheet
- Mixing Bowl
- Measuring cups and spoons
- Cookie scoop
- Rubber Spatula
Ingredients
Cookies
- 1 stick butter, room temperature
- 2 cups brown sugar
- 2 eggs
- 1 tsp vanilla extract
- ¾ cup cocoa powder
- 1 tsp baking soda
- 1¼ cup all purpose flour
- 1 tsp cornstarch
- ¼ tsp peppermint extract
Topping
- 1 cup white chocolate chips
- ¼ cup crushed peppermint pieces
Instructions
- Preheat the oven to 350°F and allow the butter and eggs to come to room temperature.
- Beat the butter and brown sugar in a mixing bowl until creamy.
- Next, add in the eggs, vanilla, and peppermint extract.
- Fold the dry ingredients into the batter before mixing again. The batter is going to be THICK and also slightly sticky.
- Line a baking sheet with parchment paper. Then, use a small cookie scoop to scoop cookie dough onto the pan. TIP: Spray the cookie scoop with cooking spray. It will stop the cookie dough from sticking to the scooper.
- Bake for 8-10 minutes. The middle of each cookie might still be fluffy when done. That’s OK! Then, remove the cookies from the pan so they don't continue to bake.
- After the cookies are completely cooled, melt white chocolate chips in the microwave in 30 second intervals.
- Then, dip each cookie into the white chocolate and place on parchment paper. Sprinkle peppermint pieces and let the white chocolate harden. This will take a few minutes (chill the cookies to expedite the process).
- Enjoy!
Nutrition
Video
Notes
Looking for this in MyFitnessPal?
If you’re using MyFitnessPal, search ‘A Paige Of Positivity’ and find Chocolate Peppermint Cookies **Disclaimer: for most accurate macronutrients and caloric breakdown, it is recommended that you input each ingredient into your MyFitnessPal.
I’d love to hear your thoughts in the comments below. It’s my passion to create dishes that can be shared with others. Tell me something you loved, something that you think it might need, or just say hi!
Delicious and very easy to make for my cookie swap at work!
These are on my list of favorites! Love the richness of the brownie and the freshness of the peppermint. Bravo!
These are one of my FAVORITE cookie! The chilled white chocolate with fudgy chocolate cookie is ELITE.
One of my go to holiday recipes!! I love making it again and again. Always delicious and well loved (and requested)!!
My daughter and I made these cookies last year for the first time. They were a hit, everyone loved them! We will be making them again this year. These cookies are so festive and are full of rich chocolate and peppermint flavors, what more could you ask for? Thank Courtney for sharing your recipes. Happy Holidays!
A chocolate lovers dream cookie! We didn’t have white chocolate so I used marshmallow fluff and it was like a peppermint hot chocolate cookie!