These cookies are the perfect blend of rich, chewy, chocolate with the sweetness of white chocolate and of course, the pop of peppermint. Kind of like Christmas in a cookie! Feel free to drizzle the white chocolate instead of the half dip for a less intense white chocolate flavor. However you decide to make these cookies, I hope you have as much fun making them as you do enjoying them. As always, I love it when you all share you results with me on social media, it’s why I love sharing my recipes so much.

Half Dipped Chocolate Peppermint Cookies

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Recipe by Maddison Koutrouba – thesqueakymixer.com

Servings

12-15

servings

Total time

hour

minutes

Cook Mode

Keep the screen of your device on.

Ingredients

2 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1 tsp. baking soda
1/2 tsp. salt
1 cup unsalted butter, room temp
1/2 cup light brown sugar
1/2 cup granulated sugar
2 eggs, room temp
1 tsp. peppermint extract
3/4 cups white chocolate chips
1 Tbsp. coconut oil
crushed peppermint pieces

Directions

Preheat your oven to 350 degrees F. Line a cookie sheet with parchment paper. Set aside.
In a medium sized mixing bowl, whisk together the four, cocoa powder, baking soda, and salt. Set aside.
In the bowl of a stand mixer fit with the paddle attachment or buy hand with an electric mixer, cream together the butter and both sugars until light and fluffy – about 2 minutes. Be sure to scrape down the sides of the bowl as you go.
Add in the eggs and peppermint extract to the wet ingredients. Mix until evenly combined.
Pour the dry ingredients into the wet and mix until a dough starts to form. Scrape down the sides and bottom of the bowl to ensure that everything is mixing evenly.
Scoop and roll the cookies into balls of about 2 Tbsp. amount of dough for each. Place them 2″ apart onto the prepared cookie sheet.
Dip the top of the cookie dough ball into the crushed peppermint pieces. Then place back onto the cookie sheet to bake.
Bake for 10-12 minutes. Let the cookies sit on the pan for about 1-2 minute before transferring to a cooling rack to cool completely. Repeat this process until all of the cookies have baked.
Once the cookies have cooled completely, melt the white chocolate and coconut oil in 30 second intervals mixing between each until completely melted and smooth.
Dip half of the cookie into the melted white chocolate. Let the excess chocolate dip back into the bowl. Scrape the bottom side of the cookie on the bowl of melted chocolate.
While the white chocolate is still wet, sprinkle on some more crushed peppermint pieces.
Enjoy!