White Chocolate Dipped Peppermint Cookies
White Chocolate Dipped Peppermint Cookies are delicious chocolate and peppermint flavored cookies dipped in white chocolate and sprinkled with more crushed peppermint to make a perfect Christmas cookie.
Ingredients
- 14 Tablespoons butter ⅞ cup, slightly softened, see note 1
- ¾ cup granulated sugar
- ¾ cup brown sugar
- 2 eggs large
- 2 teaspoons vanilla extract
- ¾ teaspoon peppermint extract
- 2 ⅓ cups flour
- ¾ cup cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 ½ cups white chocolate melting wafers See note 2
- crushed peppermint candy or candy cane bits
- shortening or coconut oil, optional see note 3
Instructions
- Beat butter, sugar and brown sugar together in a mixing bowl on high speed until light and fluffy, about 2 minutes. Add eggs, vanilla and peppermint and beat another 1-2 minutes until fluffy and lightened in color. Add flour, cocoa powder, baking soda, baking powder and salt and mix on low until well combined. Refrigerate for 1 hour.
- Preheat oven to 350° F and line a baking sheet with parchment paper. Remove cookie dough from the refrigerator and scoop onto baking sheet. I like to make these about 2 Tablespoons big. Flatten them slightly (see picture above for a visual guide) and bake for 10-12 minutes, until they have puffed up and started to crinkle. Remove from oven and allow to cool on the baking sheet for 5 minutes. Transfer to a cooling rack and let cool until no longer warm.
- Heat up the melting wafers according to package directions. I sometimes like to add ½ Tablespoon shortening or coconut oil if I want it a little thinner and smoother. I like to do this in a glass measuring cup to create a deeper dish to dip into.
- Dip one cookie at a time halfway into the melted white chocolate then allow excess chocolate to drip off. Place on the parchment paper and immediately top with peppermint bits. You want to make sure you get the peppermint bits on before it starts to cool so that it will stick well.
- Finish coating all of the cookies then allow to harden before serving.
Video
Notes
- Make sure your butter isn't too soft! If it is mushy, stick it in the fridge for about 10-15 minutes then use it. The butter should be soft enough you can indent it when you push on it with your finger but not mushy.
- You can also use almond bark here. My favorite are the Ghirardelli white chocolate melting wafers.
- You can use shortening or coconut oil to help thin the melting wafers and make them a little smoother. Use up to 1 Tablespoon shortening and up to 2 teaspoons coconut oil. I find the coconut oil can make it too thin so that not enough of the chocolate sticks to the cookie.
- Be careful not to over mix after you add the dry ingredients or your cookies will be tough instead of soft and chewy.
- I know some of you will skip the refrigerating! If you do, don't flatten the cookies down, and they will bake more quickly and not be quite so soft and chewy.
Nutrition
Serving: 1cookieCalories: 272kcalCarbohydrates: 37gProtein: 4gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 40mgSodium: 208mgPotassium: 124mgFiber: 2gSugar: 24gVitamin A: 273IUVitamin C: 0.1mgCalcium: 51mgIron: 1mg
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