White chocolate peppermint cookies are easy to make and a delicious holiday treat! Bursting with chocolate and peppermint flavor in every bite.
Chocolate and peppermint are an incredible pairing, just look at homemade people enjoy their hot chocolates with a candy cane inside. While you can get that same great flavor match inside a cookie I took it up a notch this year and created some amazing white chocolate peppermint cookies that I cannot wait to share with you.
A delicious cookie that just looks like Christmas and feels like winter- what could be better than that? Make a batch and enjoy it to yourself, share with the family or bag up a few and stick them in your next cookie exchange!
How to make chocolate peppermint cookies
- Preheat your oven to 375 degrees.
- In a medium-sized bowl, sift together the flour, baking powder, and salt and then set aside.
- In a large bowl, cream the butter and both sugars together until mixed.
- Add in the eggs, one at a time, mixing well after each addition until the dough is a good consistency. The dough should be slightly sticky when touched.
- Drop rounded tablespoons of cookie dough onto a parchment-lined cookie sheet (or greased sheet).
- Bake ion a preheated oven for 8-10 minutes, remembering to rotate halfway through the baking and checking the cookie doneness at the 8 minutes. The cookies should appear done on the edges but still be soft in the middle when they are finished cooking.
- Let them cool on the cookie tray for 5 minutes before transferring to a cooling rack.
- Melt chocolate in the microwave in 30-second intervals until its totally melted. Mix between each session until the chocolate is smooth.
- Crush peppermint candies until they are in small pieces.
- Once the cookies are totally cooled, dip the cookie halfway in the melted chocolate and then set them on a parchment-lined baking sheet.
- Sprinkle with crushed peppermints and let the cookies set before eating.
Can you freeze chocolate peppermint cookies?
Yes, you can! Just keep in mind that as the cookies thaw the peppermint candies may become a little soft or chewy. The red food coloring from the candy may also bleed into the chocolate covers (or on your hands) this is totally fine, washes off and should in no way keep you from enjoying these delicious cookies!
Can I use a different type of chocolate?
Yes, you can use any type you would like, you can even mix and match your favorites. A combination of white chocolate, milk chocolate, and dark chocolate would be amazing. Or if you’re trying to fit in with a color scheme you can look at the Wilton melting chocolate and pick out any color you desire.
White Chocolate Peppermint Cookies
- 2 cups + 2 tablespoons flour see note
- 1/2 cup + 2 tablespoons cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 1 cup butter two sticks, softened
- 2/3 cup white sugar
- 2/3 cup brown sugar firmly packed
- 1 tablespoon vanilla extract
- 2 large eggs
- 1 cup white chocolate chips or bark
- 1/2 cup peppermints crushed
- Preheat oven to 375 degrees F.
- Sift flour, baking soda, baking powder and salt together in a medium bowl. Set aside.
- In a large bowl, cream the butter and both sugars together just mixed.
- Add eggs one at a time, mixing well between each addition. Add vanilla and mix until combined.
- Gradually add the dry ingredients, paying attention to the dough consistency. The dough should be slightly sticky when touched.
- Drop rounded tablespoons onto parchment-lined cookie sheets (or you can grease them), I usually fit a dozen per sheet.
- Bake in preheated oven for 8-10 minutes, rotating the sheets halfway and checking at 8 minutes. The cookies should appear done on the edges but still soft in the middle when they are finished cooking.
- Let cool on the cookie trays for 5 minutes before transferring to a cooling rack.
- Melt chocolate in the microwave in 30-second intervals until totally melted.
- Crush peppermints until they are small pieces.
- Once cookies are totally cooled, dip cookies halfway in the melted chocolate. Set on a parchment baking tray.
- Sprinkle with crushed peppermints.
- Let the cookies set.
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