If you’re hunting for a holiday treat that steals the show every time, look no further than the White Chocolate Dipped Peppermint Chocolate Cookies Recipe. These beauties marry deep, fudgy chocolate cookies with a generous dunk in sweet white chocolate, all crowned with a sparkling blizzard of crushed peppermint. The result is pure festive magic, offering the perfect balance of rich, refreshing, and fun. Whether you’re baking for a cookie swap, a family gathering, or simply to brighten a chilly afternoon, these cookies promise to be a crowd-pleaser and a new seasonal favorite.

White Chocolate Dipped Peppermint Chocolate Cookies Recipe - Recipe Image

Ingredients You’ll Need

The ingredients for this White Chocolate Dipped Peppermint Chocolate Cookies Recipe are straightforward yet mighty—each one plays a key role in building up those signature flavors, textures, and eye-catching looks. Gather everything below, and you’re already halfway to sweet, minty delight.

Unsalted butter (1 cup, softened): Start with room-temperature butter for ultimate creaminess and a rich base.
Granulated sugar (1 cup): This adds sweetness and helps give your cookies their classic texture.
Brown sugar, packed (1/2 cup): Don’t skip this! It brings a touch of caramel flavor and keeps the cookies extra moist.
Large eggs (2): Eggs bind everything together and add chewiness—you want these at room temperature for best results.
Vanilla extract (1 teaspoon): A dash of vanilla rounds out the chocolate and peppermint with cozy warmth.
Peppermint extract (1/2 teaspoon): This is where that festive zing comes in—just enough to cool things down and shout “holidays!”
All-purpose flour (2 cups): The trusty backbone that gives your cookies structure and a soft bite.
Unsweetened cocoa powder (3/4 cup): This is your secret weapon for that deep, chocolaty flavor—choose a good quality cocoa for intensity.
Baking soda (1 teaspoon): It helps your cookies rise perfectly crispy on the edges and soft in the middle.
Salt (1/2 teaspoon): A touch of salt sharpens all the sweet flavors—don’t forget it!
White chocolate chips or melting wafers (10 oz): These melt like a dream and set up with a beautiful sheen for that gorgeous dip.
Crushed peppermint candies or candy canes (1/2 cup): The finishing touch that brings sparkle, color, and a delightful crunch.

How to Make White Chocolate Dipped Peppermint Chocolate Cookies Recipe

Step 1: Prep Your Space

Start by preheating your oven to 350°F and lining your baking sheets with parchment paper. This not only prevents sticking but also makes cleanup a holiday breeze. Having everything ready sets you up for smooth, stress-free baking from the very first step.

Step 2: Cream the Butter and Sugars

In a large mixing bowl, beat together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This incorporates air and helps achieve that perfect cookie texture. Take your time—well-creamed butter is the secret to melt-in-your-mouth cookies!

Step 3: Add Eggs and Extracts

Add the eggs one at a time, mixing well after each addition. Stir in the vanilla and peppermint extracts. The combination of both extracts delivers that irresistible holiday aroma and flavor of the White Chocolate Dipped Peppermint Chocolate Cookies Recipe.

Step 4: Mix the Dry Ingredients

In a separate bowl, whisk together the flour, unsweetened cocoa powder, baking soda, and salt until thoroughly combined. This ensures your rising agents and flavors are evenly distributed for consistent cookies every time.

Step 5: Combine Wet and Dry

Gradually add the dry ingredients to the wet mixture, stirring just until combined. Over-mixing can make the cookies tough, so gentle is key here. The dough will be rich and chocolatey and smell absolutely divine!

Step 6: Scoop and Bake

Using a tablespoon or cookie scoop, drop rounded balls of dough onto your prepared baking sheets, leaving about 2 inches of space between them. Bake for 9 to 11 minutes, until the edges are set and centers look slightly soft. Careful not to overbake—they’ll firm up as they cool.

Step 7: Cool the Cookies

Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack. This extra time lets them set up for easy handling and the perfect chewy center.

Step 8: Melt and Dip in White Chocolate

Once fully cooled, melt your white chocolate chips or wafers in a microwave-safe bowl in 30-second bursts, stirring until smooth. If it’s a bit thick, stir in a teaspoon of coconut oil. Dip half of each cookie into the white chocolate and gently tap off any excess.

Step 9: Sprinkle with Peppermint

While the chocolate is still soft, generously sprinkle each dipped cookie with crushed peppermint candies. Place the cookies on waxed or parchment paper and allow the white chocolate to set. This is where the White Chocolate Dipped Peppermint Chocolate Cookies Recipe really turns into an edible showstopper!

How to Serve White Chocolate Dipped Peppermint Chocolate Cookies Recipe

Garnishes

For a dazzling finish, a bit of extra crushed peppermint always makes these cookies pop. You could also drizzle a little leftover white chocolate across the top for a bakery-worthy touch. A dusting of edible glitter or sprinkles would add some celebratory sparkle, making every cookie look as special as it tastes.

Side Dishes

These cookies are a natural with a mug of steamy hot cocoa, a peppermint mocha, or even a glass of cold milk. For a full dessert spread, arrange them alongside classic sugar cookies and chocolate-dipped pretzels. The variety of textures and flavors makes for a holiday platter nobody will forget.

Creative Ways to Present

Show off your handiwork by stacking the cookies in a clear glass jar tied with a festive ribbon—think edible gifting at its finest! Layer them between rounds of parchment in holiday tins, or create DIY cookie boxes for parties and neighbors. String them on pretty twine to hang as edible ornaments if you want to add a playful touch to your dessert display.

Make Ahead and Storage

Storing Leftovers

Any extra White Chocolate Dipped Peppermint Chocolate Cookies Recipe can be stored in an airtight container at room temperature for up to 5 days. Separate layers with wax paper to keep that white chocolate pristine and the peppermint topping crunchy.

Freezing

These cookies freeze beautifully either before or after dipping in white chocolate. If freezing before dipping, let them cool completely, stack between parchment, and seal in a zip-top freezer bag for up to 2 months. If you freeze them after dipping, give the chocolate and peppermint time to set first, then freeze—just be careful during thawing to avoid condensation on the chocolate.

Reheating

If you want to enjoy a just-baked texture, thaw frozen cookies at room temperature for about an hour. Pop them in a toaster oven for 2 to 3 minutes to revive that fresh-from-the-oven magic—just avoid reheating the white chocolate side to keep it glossy and beautiful.

FAQs

Can I use dark chocolate instead of white chocolate for dipping?

Absolutely! Swapping white chocolate for dark or even milk chocolate creates a richer treat, though the contrast with peppermint won’t be quite as dramatic. Either way, your White Chocolate Dipped Peppermint Chocolate Cookies Recipe will be delicious and very festive.

What should I do if my white chocolate seizes or is too thick?

If the white chocolate gets a little clumpy or pasty, stir in a teaspoon of coconut oil or vegetable shortening. This smooths out the texture, making it perfect for dipping and giving those cookies their glossy bakery finish.

Can I make the dough ahead of time and bake later?

Definitely! Make the dough, shape it into balls, and refrigerate for up to 48 hours. You can also freeze the unbaked dough balls and bake straight from the freezer—just add a minute or two to the baking time for the freshest cookies every time.

Is it possible to make this recipe gluten-free?

Yes, you can substitute your favorite 1-to-1 gluten-free flour blend for the all-purpose flour. The results are still rich, chewy, and chocolatey, so everyone can enjoy a White Chocolate Dipped Peppermint Chocolate Cookies Recipe regardless of dietary needs.

How do I prevent the peppermint topping from getting sticky?

Crushed peppermint can absorb moisture over time, so always add it after the cookies have cooled and the chocolate is freshly melted. Store cookies in airtight containers with parchment between layers to keep everything crisp and beautiful.

Final Thoughts

There’s truly something enchanting about sharing a batch of these peppermint-studded, white chocolate-dipped treats with friends and family. The White Chocolate Dipped Peppermint Chocolate Cookies Recipe brings together everything we love about the season—cozy flavors, a bit of sparkle, and plenty of festive cheer. Give them a try, and prepare to fall in love bite after bite!

White Chocolate Dipped Peppermint Chocolate Cookies Recipe

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4.8 from 18 reviews

Author: Emma
Total Time: 30 minutes (plus cooling and setting time)
Yield: 24 cookies 1x
Diet: Vegetarian

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Description

Indulge in the perfect blend of peppermint and chocolate with these White Chocolate Dipped Peppermint Chocolate Cookies. A delightful treat for the holiday season!

Ingredients

Scale

Cookies:

1 cup unsalted butter, softened
1 cup granulated sugar
1/2 cup brown sugar, packed
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon peppermint extract
2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt

Decoration:

10 oz white chocolate chips or melting wafers
1/2 cup crushed peppermint candies or candy canes

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Instructions

Preheat the oven: Preheat the oven to 350°F and line baking sheets with parchment paper.
Cream butter and sugars: In a large mixing bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy.
Add eggs and extracts: Beat in the eggs one at a time, then mix in the vanilla and peppermint extracts.
Combine dry ingredients: In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
Combine wet and dry: Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Bake: Scoop dough onto baking sheets and bake for 9–11 minutes until set.
Cool cookies: Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Melt white chocolate: Melt white chocolate in intervals, then dip cookies and sprinkle with crushed peppermint.
Set and serve: Place cookies on wax paper to set before serving or storing.

Notes

If the white chocolate is too thick, stir in 1 teaspoon of coconut oil to thin it for dipping.
Store cookies in an airtight container at room temperature for up to 5 days.

Prep Time: 20 minutes
Cook Time: 10 minutes
Category: Dessert
Method: Baking
Cuisine: American