White Chocolate Dipped Peppermint Cookies

close up of a white chocolate dipped peppermint Christmas cookie

Perfect for the holiday season these White Chocolate Peppermint Cookies are filled with candy canes and dipped in white chocolate for a festive cookie! These peppermint slice and bake cookies are easy to make and an impressive Christmas cookie to share with others!

Peppermint Christmas Cookies

I am pretty obsessed with Christmas flavors so when I was trying to figure out what kind of cookie to develop for the Christmas season this year I tried multiple flavors… Eggnog, Gingerbread, Peppermint…

And Peppermint won.

I started by making the perfect peppermint cookie with specks of crushed candy cane and then I went and dipped it in white chocolate.

You Are Welcome.

single white chocolate dipped peppermint cookie surrounded by Christmas lights

So the cookie itself is actually a super easy slice and bake, or icebox cookie as some call it.

The simple dough is made and then rolled into two log shapes. The dough is then set to chill in the fridge.

The cookies are then simply cut and placed on a cookie sheet to bake. So EASY right!?

And then to finish these yummy cookies off they are dipped in white chocolate and sprinkled with crushed candy canes for a festive touch!

The perfect addition to a plate of Christmas cookies and the perfect contender for a Christmas cookie baking day!

I personally love making these as part of a big baking day because I love that they are make ahead. Getting the dough together is so easy to do the night before, which makes these cookies an ‘easy win’ when you have a lot of cookies to make!

And if you are looking for more cookies, these amazing White Chocolate Dipped Peppermint Cookies happen to be a part of The Sweetest Season! A fun online cookie exchange! So once you are done making these, check out some of the other amazing cookies!

So gather your ingredients and lets get baking!

toddler hand holding up a Christmas cookie with twinkle lights in the background

Recipe for White Chocolate Dipped Peppermint Cookies

The ingredients for these cookies are super simple, you’ll need:

  • room temperature unsalted butter
  • granulated sugar
  • egg
  • vanilla extract
  • peppermint extract
  • all-purpose flour
  • salt
  • candy canes
  • baking white chocolate
ingredients needed to make white chocolate peppermint cookies

Simple ingredients right!?

So for the candy canes you will need to crush them up, which is actually pretty fun to do! Approximately 6 candy canes equals 1/2 a cup plus you will want about 2 more candy canes for garnishing the white chocolate.

To crush the candy canes you will want to unwrap them and add them to a large ziplock bag. On a hard surface use a heavy object such as a rolling pin, meat tenderizer, or heavy pan to crush the candies. (P.S. If you have young kids helping you or hanging out, they absolutely love helping with this!)

To make the best cookies you will want your candy canes crushed pretty small, too large of chunks will cause the cookies to bake unevenly.

The other ingredient to note is the white chocolate. I like to use Baker’s White Chocolate Baking Bar, found in the baking aisle. So the thing about the white chocolate is that if it overheats it becomes difficult to work with. So you will want to ensure you are careful when you warm it up. As I am heating it up I always remove it from the heat/ stop microwaving it when I see a few small pea sized bits of chocolate left and continue to stir to melt those last little pieces, that way the chocolate stays nice to work with.

Okay now we are ready to make some Christmas Cookies!

In the bowl of a stand mixer (or in a large bowl with a hand mixer) add butter and sugar. With the paddle attachment mix on medium for 2-3 minutes scrapping the sides down if necessary until butter and sugar is light and fluffy.

Add egg, vanilla, and peppermint extracts to the bowl. Mix on medium until fully combined. Scrap the batter from the sides of the bowl.

Add flour and salt to the batter. Start mixer on low and slowly bring to high speed until everything is fully combined.

Scrape down the sides of the bowl add the crushed candy canes. Mix on high speed to mix in the crushed candy canes, once the candy canes are evenly distributed stop the mixer, don’t overmix.

process shots of the butter and usage being creamed and what the batter looks like once the crushed candy canes are added

Transfer the dough to a clean lightly floured surface. The dough should feel like a soft playdough.

Gently divide the dough into two balls. Carefully roll each ball into a log shape roughly 7 inches long. The logs don’t have to be exactly 7 inches but you will want them close.

process shots of the dough being shipped into logs and scoring the chilled dough to be cut

Wrap each log tightly in cling wrap and transfer to the fridge. Let the dough rest for at least 4 hours but is best left to chill overnight.

Once the dough is chilled all the way through preheat the oven to 350º F and line a cookie sheet with parchment paper. In 2 separate batches, remove the cookies dough from the fridge and wrapping.

Evenly cut 12 cookies (I find it best to score the dough before cutting to make the cookies as even as possible). Evenly place cookies on the cookie sheet, at least 1 inch apart.

Transfer to the oven and bake 12-14 minutes until the bottom edge starts to appear golden brown. Remove from oven and let rest on the cookie sheet 4-5 minutes before transferring to a wire rack to cool completely.

Repeat for second batch of cookies.

freshly baked slice and bake peppermint cookies on a baking sheet tray

Once cookies are completely cool you can melt the white chocolate. I suggest following the instructions on the wrapper OR I like to use the microwave method.

Break the chocolate into small squares and place in a microwave safe bowl. Microwave for 30 seconds, stir well. Microwave an additional 30 seconds, stir well. Continue to microwave in 10 second increments until fully melted, ensuring to stir really well in between each microwave session.

process shot of a kid dunking the cookie in white chocolate and sprinkling the chocolate with crushed candy canes

Dip cookie halfway into the chocolate, lay flat on parchment/wax paper and sprinkle with the remaining crushed candy canes. Repeat until all the cookies have been dipped in the chocolate. Let the cookies rest until chocolate sets (at least 30-45 minutes) then store in an airtight container.

Looking for more holiday baking? Check these recipes out:

stack of white chocolate peppermint cookies on a cooling rack with christmas lights
White Chocolate Dipped Peppermint Cookies

White Chocolate Dipped Peppermint Cookies

Yield: 24 cookies
Prep Time: 15 minutes
Cook Time: 13 minutes
Additional Time: 4 hours
Total Time: 4 hours 28 minutes

Perfect for the holiday season these White Chocolate Peppermint Cookies are filled with candy canes and dipped in white chocolate for a festive cookie! These peppermint slice and bake cookies are easy to make and an impressive Christmas cookie to share with others!

Ingredients

  • 3/4 cup unsalted butter, room temperature
  • 2/3 cup granulated sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 teaspoon peppermint extract
  • 2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 cup crushed candy canes + more for garnish (about 8 candy cans total)*
  • 8 ounces white chocolate**

Instructions

  1. In the bowl of a stand mixer (or in a large bowl with a hand mixer) add butter and sugar. With the paddle attachment mix on medium for 2-3 minutes scrapping the sides down if necessary until butter and sugar is light and fluffy.
  2. Add egg, vanilla, and peppermint extracts to the bowl. Mix on medium until fully combined. Scrap the batter from the sides of the bowl.
  3. Add flour and salt to the batter. Start mixer on low and slowly bring to high speed until everything is fully combined. Scrape down the sides of the bowl add the crushed candy canes. Mix on high speed to mix in the crushed candy canes, once the candy canes are evenly distributed stop the mixer, don't overmix.
  4. Transfer the dough to a clean lightly floured surface. Gently divide the dough into two balls. Carefully roll each ball into a log shape roughly 7 inches long. Wrap each log tightly in cling wrap and transfer to the fridge.
  5. Let the dough rest for at least 4 hours but is best left to chill overnight.
  6. Once the dough is chilled all the way through preheat the oven to 350º F and line a cookie sheet with parchment paper. In 2 separate batches, remove the cookies dough from the fridge and wrapping. Evenly cut 12 cookies (I find it best to score the dough before cutting). Evenly place cookies on the cookie sheet, at least 1 inch apart.
  7. Transfer to the oven and bake 12-14 minutes until the bottom edge starts to appear golden brown. Remove from oven and let rest on the cookie sheet 4-5 minutes before transferring to a wire rack to cool completely. Repeat for second batch of cookies.
  8. Once cookies are completely cool you can melt the white chocolate. Before you start heating the white chocolate note that if the white chocolate overheats it becomes difficult to work with. I suggest following the instructions on the wrapper OR I like to use the microwave method. Break the chocolate into small squares and place in a microwave safe bowl. Microwave for 30 seconds, stir well. Microwave an additional 30 seconds, stir well. Continue to microwave in 10 second increments until fully melted, ensuring to stir really well in between each microwave session.
  9. Dip cookie halfway into the chocolate, lay flat on parchment/wax paper and sprinkle with the remaining crushed candy canes. Repeat until all the cookies have been dipped in the chocolate. Let the cookies rest until chocolate sets (at least 30-45 minutes) then store in an airtight container.

Notes

*It takes about 6 candy canes to make 1/2 cup of crushed candy canes, you'll want about 2 more for garnishing. To make this recipe sucessful you will want to ensure the candy canes are crushed small, try to avoid large chuncks of peppermint. To crush candy canes, unwrap and place in a large ziplock bag, crush with a heavy object like a rolling pin, meat tenderizer, or heavy pan.

**I like to use Baker's brand white chocolate bars

Note: The dough for these cookies can be stored in the freezer instead of the fridge for the chill time

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Nutrition Information:
Yield: 24 Serving Size: 1 cookie
Amount Per Serving: Calories: 184 Total Fat: 9g Saturated Fat: 6g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 25mg Sodium: 36mg Carbohydrates: 24g Net Carbohydrates: 0g Fiber: 0g Sugar: 14g Sugar Alcohols: 0g Protein: 2g
Nutritional data is automated, final nutritional information will depend on ingredients used and any changes made.

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Peace & Love

Lauren, The Schmidty Wife

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