Chocolate Peppermint Cookies with White Chocolate Dip

Chocolate Peppermint Cookies

These thick chocolate cookies have soft centers, peppermint-flavored dough, and rough, dark tops. Each cookie is dipped across its lower half in white chocolate, leaving the top exposed, then finished with crushed candy cane.

Chilling the portioned dough for 30 minutes helps limit spread, so the cookies are sturdy enough to dip. Take them out of the oven when the edges are set but the centers are still soft, and let them cool completely before adding the coating.

Ingredients for Chocolate Peppermint Cookies

• 1 1/2 cups all-purpose flour (190g)
• 1/2 cup unsweetened cocoa powder (45g)
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine salt
• 1/2 cup unsalted butter, softened (1 stick; 113g)
• 3/4 cup granulated sugar (150g)
• 1/4 cup packed light brown sugar (55g)
• 1 large egg
• 1/2 teaspoon peppermint extract
• 1 teaspoon vanilla extract, optional
• 12 ounces white chocolate melting wafers (340g)
• 1/2 cup finely crushed candy canes (60g)

Melting wafers or almond bark generally set more firmly than white chocolate chips, making them a better choice for the half-dipped coating.

How to Make Chocolate Peppermint Cookies

1. Prepare the oven and pan: Set a rack in the center of the oven and preheat to 350°F (175°C). Line a cool, rimmed baking sheet with parchment. Whisk the flour, cocoa powder, baking soda, and salt together in a bowl.
2. Mix the dough: Beat the softened butter with both sugars until creamy. Beat in the egg and peppermint extract, adding the vanilla if using. Mix in the dry ingredients just until no dry flour remains. The dough should be thick and scoopable.
3. Portion and chill: Scoop about 2 tablespoons of dough per cookie onto a plate or tray. Refrigerate for about 30 minutes. The chill helps the cookies hold their thickness; if chilling longer, cover the dough.
4. Bake: Place the chilled portions about 2 inches apart on the prepared sheet. Bake one sheet at a time, using a cool sheet for each batch. Start checking at 9 minutes; most batches take 10–12 minutes. Remove the cookies when the edges are set and the tops no longer look wet, even though the centers are still soft.
5. Cool completely: Leave the cookies on the baking sheet for 5 minutes to firm up, then transfer them carefully to a rack. Let them cool completely, at least 30 minutes, before dipping.
6. Dip and decorate: Melt the wafers according to the package directions, stirring until smooth. Dip only the lower half of each cookie, leaving the dark top exposed, and let excess coating drip off. Immediately sprinkle crushed candy cane onto the wet coating and press it in gently.
7. Let the coating set: Place the cookies on parchment with the dipped sides facing up. Leave undisturbed for 30–60 minutes, until the coating is firm and no longer tacky.

Getting a Clean Half-Dip

A small, deep bowl makes it easier to dip half of each cookie without coating the dark top. Work one cookie at a time: the candy sticks best when it is added before the white coating begins to set. Use finely crushed candy rather than large chunks, which are more likely to fall off.

How to Tell When the Cookies Are Done

For the planned 2-tablespoon portions, check early rather than waiting for the centers to feel firm in the oven. Set edges and tops that no longer look wet are the cues; the cookies continue to firm during their 5-minute rest on the baking sheet. Too much flour or extra baking time can leave them dry and more likely to crack during dipping.

Storage and Make-Ahead

Once the coating is fully set, store the cookies in an airtight container at room temperature, separating layers with parchment. They may keep for up to a week, though their texture is best within the first few days.

The dough can be made ahead and refrigerated, or portioned and frozen. Thaw frozen portions overnight in the refrigerator, or bake from frozen with extra time as needed, using the same doneness cues. Cooled, undecorated cookies can also be frozen; thaw them before dipping and adding the candy for the neatest finish.

Nutrition

Approximate nutrition per cookie, based on 16 cookies: 280 calories, 3g protein, 13g fat, and 39g carbohydrates. Approximate nutrition per 100g: 465 calories, 5g protein, 22g fat, and 65g carbohydrates. Values vary with the coating and candy used.