These Chocolate Peppermint Cookies are a decadent dessert guaranteed to be requested over and over again this holiday season. A chocolate cookie base is infused with peppermint extract and studded with chopped chocolate. Then, the baked cookies are dipped in white chocolate and finished with peppermint pieces for a festive touch. Almost too pretty to eat, they’ll have your guests thinking you picked them up from a local bakery, but they’re secretly easy to make!
White Chocolate Dipped Chocolate Peppermint Cookies
I am not a huge fan of chocolate and peppermint. Personally, I think it’s a highly overrated flavor combination, but when it’s done right (like in this peppermint chocolate cookies recipe), it can be delicious!
The rich chocolate cookie balances the cool peppermint perfectly, creating a flavor that feels festive without being overwhelming. These cookies bake up soft and chewy with just enough structure around the edges, which is exactly how I like a chocolate cookie…or any cookie for that matter.
Dipping them in white chocolate adds a creamy sweetness and gives each cookie that bakery-style finish, while the crushed candy canes bring a little crunch and extra peppermint flavor. They look impressive, taste even better, and are always a great addition to a cookie box you’re preparing for the holidays!
Ingredients You’ll Need
Flour: We are using all-purpose flour for the base of the cookie dough. However, if you need to make this recipe gluten-free, I recommend using a 1 to 1 all-purpose gluten-free flour. CUP 4 CUP is a great option.
Cocoa Powder: I use unsweetened Dutch cocoa powder for a super bold, rich chocolate flavor and dark color.
Leaveners: We’re using baking soda and baking powder to help the cookies rise. Make sure they’re fresh for the best results!
Salt: This balances the sweetness and enhances the rest of the ingredients.
Butter: I recommend using unsalted butter to create a rich flavor and tender crumb without making the cookies too salty.
Sugars: We’re using granulated sugar to sweeten the chocolate peppermint cookie dough and give it a bit of structure. Then, we’re adding dark brown sugar for extra sweetness, a touch of molasses flavor, and a soft, chewy center.
Extracts: Pure vanilla extract is a must-have in the best cookie recipes! Then, we’re using peppermint extract to infuse the dough with a bright, refreshing taste.
Chocolate Bar: I prefer using a chopped chocolate bar over chocolate chips to create pools of melty chocolate in every bite. I prefer semi-sweet chocolate, but you can use any chocolate you like best.
White Chocolate Topping: White chocolate is melted for dipping. I like to use high quality white chocolate bars (not the chips). Then, I sprinkle crushed candy canes on top for a festive touch.
How to Make Chocolate Peppermint Cookies
Step 1. Sift the dry ingredients in a bowl, and whisk to combine.
Step 2. Beat both sugars, butter, and vanilla in a bowl until the mixture resembles cream. Add the egg and egg yolk, and beat until well combined.
Step 3. Add the dry ingredients to the bowl of wet ingredients, and mix with a wooden spoon or rubber spatula just until combined. Be careful not to overmix! Then, fold in your chocolate.
Step 4. Transfer the cookie dough to the fridge, and let it chill for at least 2 hours. Don’t skip this! It allows the flour to rehydrate, preventing spreading.
Step 5. Portion the peppermint chocolate cookie dough with a medium cookie scoop, and arrange them on a baking sheet lined with parchment paper, leaving space between each cookie.
Step 6. Bake until the edges of the cookies are set, and the center is slightly puffed. TIP: For perfect circles, reshape the cookies by swirling a biscuit cookie cutter or bowl around them while hot. Let the cookies cool on the baking sheet until set.
Step 7. While the cookies cool, prepare the chocolate dip. To do so, melt the white chocolate using either a double boiler or a microwave. Dip one half of each cookie into the melted chocolate. Then, sprinkle crushed candy canes over the chocolate before it sets.
Step 8. Let the cookies rest on a sheet of parchment paper until the chocolate sets. Feel free to refrigerate them to speed things up. I know you’ll want to dig in right away!
How to Store
Once the white chocolate has completely set, store these chocolate peppermint cookies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. Just let them come to room temperature before serving for the best texture.
For longer storage, these cookies also freeze well for up to 2 months. Place them in a single layer on a baking sheet to freeze until firm, then transfer to a freezer-safe container with parchment paper between layers. Thaw at room temperature before enjoying, and they’ll taste as good as new!
More Delicious Cookie Recipes
- Fluffernutter Cookies
- Old Fashioned Chewy Peanut Butter Cookies
- Classic & Easy Chocolate Chip Cookies
- Soft and Chewy Sugar Cookies
- Soft and Chewy Spice Cookies
- Double Chocolate Chip Cookies
I hope you love this Chocolate Peppermint Cookies Recipe! The cookies are rich, refreshing, and so fun to make. If you do give this recipe a try, I want to know! Leave a comment with a star rating below. You can also snap a photo & tag @butterloveandsalt on INSTAGRAM. Your reviews help support Butter, Love & Salt and make it possible for me to continue to create delicious recipes.
White Chocolate Dipped Chocolate Peppermint Cookies
Ingredients
Peppermint Chocolate Cookies
- 1 1/4 cup all-purpose flour
- 1/4 cup unsweetened dutch cocoa powder
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter softened/room temperature
- 1/4 cup granulated sugar
- 3/4 cup dark brown sugar or light brown sugar
- 1 large egg + 1 yolk room temperature
- 2 tsp pure vanilla extract
- 1 tsp peppermint extract
- 2 ounces semi-sweet chocolate bar cut in chunks
White Chocolate Topping
- 8 ounces white chocolate bar (good quality), chopped
- 3-4 candy canes crushed
Instructions
- In a medium mixing bowl, sift the flour, cocoa powder, baking soda, baking powder, and salt. Gently whisk and set aside.
- In a large mixing bowl, add the granulated sugar, brown sugar, butter, vanilla extract, and peppermint extract. Then, beat with a hand mixer for about 2 minutes on medium. The sugars and butter should resemble cream.
- Next, add the egg and yolk, and beat until well combined (for about 1 minute).
- Then, add your “sifted flour mixture” into your wet batter and mix with a wooden spoon or rubber spatula until combined. Be sure not to over mix. Next, fold in your chocolate.
- Transfer the cookie dough to a fridge and let chill for at least 2 hours (up to 48 hours) to allow the flour to hydrate.
- Remove your chilled dough from the refrigerator and use a medium cookie scoop (2 tablespoons cookie scooper) to scoop the dough.
- Preheat your oven to 350°F and line a nonstick baking sheet with parchment paper. Bake the cookies in the preheated oven for 8-10 minutes or until the edges of the cookies are set and the center is slightly puffed. Reshape the cookies into a perfect circle by using a biscuit cookie or glass bowl that is slightly larger than the cookie. Once the cutter or bowl is placed around the cookies, swirl it in a circular shape until it forms a perfect circle. Cookies must still be hot. Let rest for about 10-15 minutes or until set.
- Make the White Chocolate Dip. Melt the white chocolate using either a double boiler or the microwave: For a double boiler, place the chopped chocolate in a heat-proof bowl over a pot of gently simmering water (without the bowl touching the water) and stir until smooth. For the microwave, place the chocolate in a medium heat-safe bowl and heat in 20-second intervals, stirring after each burst until completely melted. Dip one half of each cookie into the melted chocolate, then immediately sprinkle crushed candy cane over the chocolate before it sets. Place the cookies on parchment paper and allow the chocolate to set at room temperature for about 30 minutes, or refrigerate to speed things up.
- Once set, enjoy and feel free to add a comment on my blog! Also, be sure to share your photo on instagram and tag @butterloveandsalt! We would love to see how your cookies come out!
Nutritional Information
Recipe by: Chavez Adams / Butter, Love & Salt | Photography by: Meg McKeehan.
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