These dipped chocolate peppermint cookies start with double chocolate cookies, then get dipped in sweet white chocolate and finished with a sprinkle of crushed candy canes.

White chocolate dipped peppermint chocolate cookies set on a countertop with crushed candy canes.

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White Chocolate Dipped Peppermint Chocolate Cookies

These dipped chocolate peppermint cookies will satisfy any chocolate-peppermint craving. They’re soft, chewy, and packed with the perfect amount of peppermint flavor, all wrapped up in a fudgy double chocolate cookie that gets dipped in creamy white chocolate.

If you love holiday mint treats, you’ll also enjoy these soft and chewy Andes mint cookies and peppermint Swig sugar cookies! I love to add these to a Christmas dessert board, the pop of peppermint crunch and white chocolate coating are so festive for the season!

Ingredient Notes

  • Butter: Use unsalted butter softened to room temperature so it creams smoothly with the sugars. Soft butter helps create that chewy, double-chocolate cookie base.
  • Sugars: A mix of granulated sugar and a little light brown sugar adds sweetness and gives the cookies a soft, fudgy texture.
  • Eggs: Bind the dough and help keep the cookies soft in the center.
  • Vanilla and peppermint extract: Vanilla rounds out the chocolate flavor while peppermint extract gives the cookies that classic holiday minty taste.
  • Flour: All-purpose flour provides structure without making the cookies dry.
  • Cocoa Powder: Unsweetened cocoa powder creates the rich chocolate cookie flavor. You can swap in a bit of special dark cocoa for a deeper color and taste.
  • Leavening: Baking soda and baking powder work together for a soft, slightly puffed cookie with crisp edges.
  • Salt: Enhances all the chocolate and peppermint flavors.
  • Chocolate chips: Semi-sweet chocolate chips add little pockets of melty chocolate throughout the cookie. Milk chocolate chips work too if you prefer sweeter cookies.
  • White chocolate: Melted white chocolate is used for dipping, giving the cookies that signature festive look and creamy contrast.
  • Crushed peppermint: Sprinkle over the dipped cookies for a crunchy peppermint finish.

How to Make Double Chocolate Peppermint Cookies

Cream together the butter and sugars in a large bowl. Then mix in eggs, vanilla and peppermint extract until smooth.

In a separate bowl, whisk together the flour, cocoa, baking soda, baking powder, and salt. Slowly pour the flour mixture into the wet mixture and stir just until combined. Fold in the chocolate chips and refrigerate the dough for 15 to 20 minutes.

Bowl of chocolate cookie dough mixed with chocolate chips, ready to scoop.

Remove dough from fridge and scoop onto the baking sheet using a large cookie scoop. Bake for 8 to 10 minutes or until the edges are slightly crisp, yet soft in the middle. Allow the cookies to cool on the pan for a couple of minutes, then move to cooling rack.

Once the cookies have cooled completely, dip halfway into the melted white chocolate and place on wax paper to dry. Immediately sprinkle crushed peppermint on top.

Freshly baked double chocolate cookies cooling on a parchment lined baking sheet.

Baking Tips

  • Refrigerate the dough. This helps the cookies stay thick and chewy. Aim for at least 15 minutes, but 20 to 30 minutes is ideal.
  • Make them evenly sized. These are big cookies! To measure correctly, use a large cookie scoop or 2 Tablespoons.
  • Don’t over bake. The centers should still look soft when you take the cookies out of the oven. They’ll set as they cool and will be perfectly fudgy and delicious.
  • Decorate your cookies! Although this step is optional, I definitely recommend it. The white chocolate coating adds the perfect hint of sweetness, while the crushed peppermint adds extra flavor and texture.
Chocolate cookies dipped in white chocolate and sprinkled with crushed candy canes.

More Christmas cookie exchange favorites include this candy cane cookie recipe, easy chocolate crinkle cookies and Christmas sugar cookies!

More Christmas Cookie Recipes

White chocolate dipped peppermint chocolate cookies set on a countertop with crushed candy canes.

Dipped Chocolate Peppermint Cookies

5 from 19 votes
Recipe by: Jamielyn Nye
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 36
These dipped chocolate peppermint cookies start with double chocolate cookies, then get dipped in sweet white chocolate and finished with a sprinkle of crushed candy canes.
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Ingredients 

  • 1 cup unsalted butter (2 sticks) , at room temperature
  • 1 ½ cups (300 grams) granulated sugar
  • ½ cup (100 grams) light brown sugar , packed
  • 2 large eggs
  • 2 ½ teaspoons vanilla extract
  • 1 teaspoon peppermint extract
  • 2 cups (270 grams) all purpose flour
  • ¾ cup (60 grams) unsweetened cocoa powder (I like to sub 1/4 cup special dark powder)
  • 1 ½ teaspoons baking soda
  • 1 ½ teaspoons baking powder
  • 1 teaspoon fine sea salt or kosher salt
  • 1 cup semi sweet chocolate chips , or milk chocolate chips

Optional: White chocolate melting wafers (for dipping), crushed peppermint

Instructions

  • Preheat oven to 350°F. Line two baking sheets with parchment paper.
  • In a large bowl, cream together 1 cup butter and 1 1/2 cups granulated sugar and 1/2 cup brown sugar. Add 2 eggs, 2 1/2 teaspoons vanilla and 1 teaspoon peppermint extract and mix until smooth.
  • In a separate bowl, whisk together 2 cups flour, 3/4 cup cocoa, 1 1/2 teaspoons baking soda, 1 1/2 teaspoons baking powder and 1 teaspoon salt. Gradually add the flour mixture to the sugar mixture and mix just until combined. Add 1 cup chocolate chips and then refrigerate the dough for 15-20 minutes.
  • Scoop the dough onto the pan using a large cookie scoop (or about 2 Tablespoons). Bake for 8-10 minutes, or until the edges are slightly crisp, yet soft in the middle. Let cookies cool on pan for a few minutes, then move to cooling rack to cool completely.
  • Dip cookies halfway in melted white chocolate and place on wax paper or parchment paper if desired. Then immediately sprinkle crushed peppermint on top of white chocolate.

Last step: Please leave a comment and rating after you make the recipe.

Nutrition

Calories: 153kcal, Carbohydrates: 20g, Protein: 2g, Fat: 8g, Saturated Fat: 5g, Cholesterol: 26mg, Sodium: 118mg, Potassium: 90mg, Fiber: 1g, Sugar: 13g, Vitamin A: 177IU, Calcium: 19mg, Iron: 1mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.

Variations

  • Use a different cookie base: Try these with brownie cookies or triple chocolate cookies for an extra rich twist.
  • Dip in dark chocolate: Swap the white chocolate for melted dark chocolate if you prefer a deeper, less sweet flavor.
  • Drizzle with melted white chocolate: Instead of dipping, drizzle cooled cookies.
  • Peppermint inside the dough: Fold crushed peppermint bits directly into the cookie dough for even more peppermint crunch.

FAQs

How do I keep the white chocolate from cracking?

Make sure the cookies are fully cooled before dipping, and let the white chocolate set at room temperature. Chilling too quickly can cause the coating to crack.

Can I use white chocolate chips instead of melting wafers?

You can, but white chocolate chips can melt thicker. Add a teaspoon of coconut oil or shortening to help create a smoother, easier-to-dip consistency.

How should I store dipped chocolate peppermint cookies?

Store them in an airtight container at room temperature for up to 3 days.

Can I freeze them?

Yes, freeze the baked cookies before dipping. Thaw, then dip in white chocolate and add crushed peppermint for the best texture and appearance.