White Chocolate Dipped Peppermint Cookies
User Reviews
5
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
24
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Calories
208 kcal
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Cuisine
American, International
White Chocolate Dipped Peppermint Cookies
Description
The White Chocolate Dipped Peppermint Cookies start with creamed butter and brown sugar whipped together, then eggs, vanilla, and peppermint extract are added for flavor. Cocoa powder, baking soda, cornstarch, and flour create a dense dough that results in cookies with a soft and slightly sticky interior after baking. The peppermint extract is used sparingly to avoid overwhelming the flavor.
After baking at 350°F for 8-10 minutes, the cookies should be removed promptly to prevent overbaking and maintain that tender center. Once fully cooled, they are dipped in melted white chocolate and topped with crushed peppermint candy which hardens to a crisp contrast.
This cookie recipe produces a blend of rich chocolate, subtle peppermint, and creamy white chocolate sweetness with a chewy texture. The peppermint pieces add a fresh, crunchy topping that complements the soft cookie base. It is a suitable cookie for holiday baking or whenever peppermint flavor is desired.
Practical baking tips include spraying the cookie scoop to handle the sticky dough and careful melting of white chocolate in intervals to avoid seizing. The recipe warns that too much peppermint extract will dominate the cookies.
Ingredients
Cookies
- 1 tick butter room temperature
- 2 cups brown sugar
- 2 egg
- 1 tsp vanilla extract
- ¾ cup cocoa powder
- 1 tsp baking soda
- 1¼ cup all-purpose flour
- 1 tsp cornstarch
- ¼ tsp peppermint extract
Topping
- 1 cup white chocolate chips
- ¼ cup Peppermint crushed pieces
Instructions
- Preheat the oven to 350°F and allow the butter and eggs to come to room temperature.
- Beat the butter and brown sugar in a mixing bowl until creamy.
- Next, add in the eggs, vanilla, and peppermint extract.
- Fold the dry ingredients into the batter before mixing again. The batter is going to be THICK and also slightly sticky.
- Line a baking sheet with parchment paper. Then, use a small cookie scoop to scoop cookie dough onto the pan. TIP: Spray the cookie scoop with cooking spray. It will stop the cookie dough from sticking to the scooper.
- Bake for 8-10 minutes. The middle of each cookie might still be fluffy when done. That’s OK! Then, remove the cookies from the pan so they don't continue to bake.
- After the cookies are completely cooled, melt white chocolate chips in the microwave in 30 second intervals.
- Then, dip each cookie into the white chocolate and place on parchment paper. Sprinkle peppermint pieces and let the white chocolate harden. This will take a few minutes (chill the cookies to expedite the process).
- Enjoy!
Notes
- Use peppermint extract sparingly; excess will overpower the cookie flavor.
- Spray cookie scoop with cooking spray for easier dough handling.
- Melt white chocolate slowly in short microwave bursts, stirring frequently to avoid burning or seizing.
- Remove cookies from oven when centers are still slightly fluffy for optimal soft texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 208 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 208kcal | 10% |
| Carbohydrates | 34g | 11% |
| Protein | 2g | 4% |
| Fat | 7g | 11% |
| Saturated Fat | 5g | 25% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 26mg | 9% |
| Sodium | 65mg | 3% |
| Potassium | 38mg | 1% |
| Sugar | 25g | 50% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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