Get ready to transform your kitchen into a festive paradise with these decadent White Chocolate Dipped Peppermint Chocolate Cookies that are guaranteed to steal the show at any holiday gathering! Imagine biting into a rich, dark chocolate cookie, perfectly crisp on the edges, then experiencing the luxurious crunch of white chocolate and the refreshing burst of peppermint - it's like a winter wonderland in every single bite. Whether you're a seasoned baker or a curious novice, this recipe will make you look like a professional pastry chef with minimal effort.
Prep Time: 20 mins
Cook Time: 12 mins
Total Time: 32 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup white chocolate chips
- 1/2 cup crushed peppermint candies
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
- In a large mixing bowl, cream together softened butter, granulated sugar, and brown sugar using an electric mixer until light and fluffy, approximately 3-4 minutes.
- Add eggs one at a time, mixing thoroughly after each addition. Stir in vanilla extract until well combined.
- In a separate bowl, sift together all-purpose flour, cocoa powder, baking soda, and salt to ensure no lumps remain.
- Gradually add dry ingredients to the wet mixture, mixing on low speed until just combined. Do not overmix.
- Using a cookie scoop or tablespoon, drop rounded balls of dough onto prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until edges are set and centers appear slightly soft. Allow cookies to cool on baking sheets for 5 minutes.
- Transfer cookies to a wire rack to cool completely.
- Melt white chocolate chips in a microwave-safe bowl, stirring every 30 seconds until smooth.
- Dip half of each cooled cookie into melted white chocolate, allowing excess to drip off.
- Immediately sprinkle crushed peppermint candies over the white chocolate before it sets.
- Place dipped cookies on parchment paper and allow white chocolate to fully harden at room temperature, approximately 15-20 minutes.
Tips
- Ensure your butter is truly softened but not melted for the perfect cookie texture.
- Sift dry ingredients to prevent lumpy dough and ensure even distribution.
- Don't overmix the dough - this can lead to tough, dense cookies.
- Use parchment paper or silicone mats for even baking and easy cookie removal.
- When melting white chocolate, use low power in the microwave and stir frequently to prevent burning.
- Crush peppermint candies just before sprinkling for maximum freshness and crunch.
- Allow cookies to cool completely before dipping in white chocolate to prevent melting.
- Store cookies in a single layer to maintain their beautiful presentation.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 3g
Fat: 12g
Saturated Fat: 7g
Cholesterol: 40mg
