Dipped in White Chocolate + Crushed Peppermint
These double chocolate peppermint cookies are rich, chewy, and perfectly fudgy with just the right hint of peppermint. They’re made with cocoa powder and semi-sweet chocolate chips, then dipped in melted white chocolate and finished with crushed peppermint candies. Cozy, festive, and such a favorite for holiday cookie boxes.
Yield
About 18–20 cookies
Total Time
About 40 minutes
Ingredients
Double Chocolate Cookies
- ½ cup unsalted butter, softened
- 1 cup light brown sugar, packed
- 1 large egg, room temperature
- 2 teaspoons vanilla extract
- 1 teaspoon peppermint extract
- ⅓ cup Dutch-processed cocoa powder
- 1 cup all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup semi-sweet chocolate chips
White Chocolate Peppermint Dip
- 7 ounces high-quality white chocolate, chopped
- 1 teaspoon coconut oil
- ½ cup crushed peppermint candies
How to Make Double Chocolate Peppermint Cookies
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- In a medium bowl, cream together the softened butter and brown sugar until light and fluffy, about 2–3 minutes. Add the egg, vanilla extract, and peppermint extract and mix until fully combined.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Add the dry ingredients to the wet ingredients and mix just until combined.
- Gently fold in the semi-sweet chocolate chips, being careful not to overmix.
- Scoop the dough into balls about 1½ inches in size and place them on the prepared baking sheet, leaving room for spreading.
- Bake for 10–12 minutes, until the cookies are set around the edges but still soft in the center. Let them cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
White Chocolate Dip + Peppermint Topping
- Once the cookies are completely cool, melt the white chocolate and coconut oil together using a double boiler or microwave in short bursts, stirring until smooth.
- Dip each cookie halfway into the melted white chocolate, then immediately sprinkle with crushed peppermint candies.
- Place the dipped cookies back onto the wire rack or parchment paper and allow the chocolate to set completely before storing.