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!
These cookies are so delicious. If you are a chocolate lover you MUST make them. They are fudgy with a perfect amount of sweetness. Also love how festive they are!
Taste great! Looks not so great. But that’s my lack of skill. These are EASY to make though and are a perfect choco treat.
Sooo yummy!!! Cannot wait to pass these out at my cookie exchange this week! The perfect amount of chocolate and peppermint
These are phantastic! Easy to make and the chocolate/peppermint mix is just right. I used homemade buttercream instead of white chocolate and everyone loved it.
Taste great and look 💣!! Will be adding these to my cookie tin gifts for sure. Thanks for the recipe!
Dare I say these are the best cookies that I have ever made? The peppermint taste is subtle enough that even me who isn’t a huge fan of mint w/ chocolate, enjoys it. The texture of these things is what makes them a home run.. they are so perfectly chewy and the added crunch of candy cane is a great addition. These are sure to impress friends.
If you’re baking just one holiday cookie recipe this year, let this be it! I mean look how festive!!! It’s tough to beat the chocolate peppermint flavor combo this time of year.
These are SO good! It was the perfect amount of peppermint and the white chocolate helped balance all the flavors together. Will definitely be making these again!
These are delicious! The cookie even without the chocolate and candy cane alone would be delicious. I had trouble with the white chocolate seizing up, but the tips helped with that. The cookies come out soft and delicious, highly recommend!
These are amazing! Made a double batch to bring to a holiday party and share with coworkers!
These are so good I had to make a double batch to share! Would highly recommend making these!
The Cookie Monster ate one before I could take a good photo! These where a huge hit at my party last night! I also had one for breakfast today! Ooops
the plating is beautiful, thank you for sharing!
Literally my family’s new fave cookie – SO GOOD!
Perfect recipe to add to family cookie baking day!!
These cookies are amazingggg! I made them gluten free using gf flower (I used King Arthur gf flower that’s a 1:1 ratio with regular, all-purpose flower) and they were such a hit!! I ended up drizzling some melted dark chocolate instead of white chocolate because it’s what I had 🙂 such a yummy festive cookie
Possibly a new family favorite of a 50+ year tradition of making Christmas cookies! We aren’t the biggest white chocolate fans, so we opted to drizzle instead of dip and it was AMAZING!
These cookies are EVERYTHING. They are rich, but soooo addicting. They’re so festive, but I’m still thinking about them post-holiday season!!! YUM YUM YUM.
The perfect holiday cookie! So good, simple, and festive!
WOW! What a hit. These cookies were the life of the Christmas party! One of the first recipes I felt good making and serving to others!
Delicious cookies! Perfect amount of chocolate and peppermint. You won’t be disappointed with these.