Our White Chocolate Dipped Chocolate Cookies are full of chocolate goodness. They take just about 30 minutes to make so that you can spent time enjoying family time and festivities instead of baking all day long.
These white chocolate dipped cookies are thick and chewy. They are a fantastic christmas cookie to add to winter celebrations.
Christmas cookies are so much fun to make from nut free snowball cookies to chocolate crinkle cookies to butter cookies and more. And these dipped chocolate cookies are no exception.
Ingredients
- Flour
- Cocoa Powder
- Baking Soda
- Salt
- Butter - unsalted + softened
- Sugar
- Brown Sugar
- Eggs
- Peppermint Flavoring
- White Chocolate
- Peppermint Candies or Candy Canes
See recipe card for quantities.
Substitutions & Variations
Want to change out a few ingredients or make a few flavor variations? Try these ideas:
- Use cake mix - make them even faster by using a chocolate cake mix instead of baking them from scratch.
- Trade out the peppermint flavor - we went with chocolate peppermint flavoring, but you can leave out the peppermint and just add regular sprinkles to make these for any occasion.
Love chocolate peppermint flavor? Try these chocolate peppermint cupcakes. Or, if you need more dipped desserts, try these chocolate dipped rice krispie treats.
Instructions
Follow along with these easy step-by-step directions to bake up your own batch of chocolate peppermint dipped cookies.
Step one: Line your baking sheet with parchment paper or spray with non-stick cooking spray. Preheat the oven to 350 degrees Fahrenheit.
Step two: add butter and both sugars to mixing bowl. Cream together for 2 - 3 minutes on medium high speed.
Step three: add eggs and peppermint. Mix on medium until well combined.
Step four: add flour, cocoa powder, baking soda and salt. Mix on medium low speed until well combined.
Step five: scoop dough into tablespoon sized balls and place a few inches apart on the baking sheet.
Step six: use a cup to flatten the balls of dough into disc shapes. Bake for around 8 minutes then allow to cool.
Step seven: melt white chocolate at 30 second intervals in the microwave. Then, dip one half of each cookie into the chocolate and sprinkle with crushed peppermint.
Hint: allow white chocolate to harden on each cookie before trying to move or serve.
Recipe Tips for Success
- Don't overbake - cookies will be set on the edges, but still shiny in the center. Center will continue to cook and set as they cool.
- Stir melted chocolate - when heating white chocolate, stir between each heating interval to make sure it melts evenly.
- Scrape off excess - after dipping cookies in white chocolate, tap off the excess so that it doesn't have too much on.
Storage
These cookies can be kept for around 5 days in the fridge in an airtight container. If they won't be consumed before then you can freeze them.
To freeze, flash freeze on a cookie sheet and then package into a freezer bag or airtight container. Can be frozen for 6 months.
Chocolate Peppermint Dipped Cookies
Equipment
- Baking Sheet
- Mixing bowl
- Hand or Stand Mixer
- Microwave Safe Bowl
- measuring cups
- Measuring Spoons
Ingredients
- 1 ⅔ cup Flour
- 1 cup Cocoa Powder we like dark cocoa
- 1 teaspoon Baking Soda
- .5 teaspoon Salt
- 1 cup Butter unsalted + softened
- 1 ¼ cup Sugar
- ¾ cup Brown Sugar
- 2 Eggs
- 2 teaspoons Peppermint Flavoring
- 16 oz White Chocolate
- ½ cup Peppermint Candies or Candy Canes crushed
Instructions
- Line baking sheet with parchment paper or spray with non-stick cooking spray.
- Preheat oven to 350 degrees Fahrenheit.
- Add 1 cup butter, ¾ cup brown sugar and 1 ¼ cup granulated sugar to mixing bowl. Cream for 2-3 minutes on medium high speed.
- Add in 2 eggs and 2 teaspoons of peppermint flavor. Mix until well combined.
- Add in .5 teaspoon salt, 1 teaspoon baking soda, 1 cup cocoa powder and 1 ⅔ cup of flour. Mix on medium low until well combined.
- Scoop out tablespoon sized portions of dough and roll into balls.
- Place on baking sheet a few inches apart and use a drinking cup to flatten into disc shapes.
- Bake for around 8 minutes or until edges are set.
- Allow cookies to cool completely.
- Melt 16 oz of white chocolate by heating at 30 second intervals, stirring between each in the microwave until fully melted.
- Dip half of each cooking into the melted white chocolate and then sprinkled with crushed peppermints.
Notes
- Make them faster by using chocolate cake mix.
- Don't overbake them, remove from the oven when edges are set, but centers are still shiny.
- Scrape or tap off excess white chocolate.
- Allow white chocolate to cool and harden before enjoying.
Nutrition
Nutrition information provided is just an estimate and may vary based on specific ingredients used.
