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.
What we have here are soft brownie-like chocolate cookies with a hint of peppermint in them. They are half dunked in melted white chocolate and sprinkled with crushed candy canes. These are the quintessential holiday cookie with classic flavors and beautiful presentation.
This recipe is a really fun one to make with kids. Crushing candy canes, mixing batter, and dunking cookies in melted chocolate – what’s not to love?
I’m off to go bake some more cookies with my kiddos. This weekend we’re tackling cutout cookies, cherry cardamom cookies, and oatmeal cookies.
Recipe
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!
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Print Pin SaveSaved!Course: Dessert
Cuisine: American
Prep Time: 40 minutes
Cook Time: 10 minutes
Total Time: 50 minutes
Servings: 26
Calories: 139kcal
Ingredients
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 all the 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. Let it sit at room temperature for 5 minutes.
Scoop the dough into generous 2-teaspoon sized portions. Place 2 inches apart on prepared baking sheets. I do 13 cookies per baking sheet. Dampen your fingertips with water and and lightly smooth each mound of dough to flatten slightly. Bake for 8-10 minutes, until the edges are set and the centers are puffed and still appear slightly underdone (they will continue to cook as they cool). If necessary, rotate baking sheets once during bake time. 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.
Notes
Measuring flour: Spoon the flour into your measuring cup and level it off.
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
Nutritional Information is an estimate based on third-party calculations and may vary based on products used and serving sizes.
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