The holiday season is a magical time when indulgence feels just right. Imagine a treat that combines the creamy richness of white chocolate, the crunch of Oreos, and the refreshing burst of peppermint. White chocolate dipped peppermint Oreo cookies are a festive delight that’s easy to make and impossible to resist. Whether you’re hosting a party, sharing gifts, or simply treating yourself, these cookies are a surefire way to spread holiday cheer.

What Makes These Cookies Irresistible?

There’s something incredibly satisfying about the combination of textures and flavors in these cookies. The crispness of Oreos, the smoothness of white chocolate, and the refreshing hint of peppermint come together in perfect harmony. These cookies are as visually appealing as they are delicious, making them ideal for holiday tables or gift boxes.

Ingredients You’ll Need

Here’s a detailed breakdown of the ingredients required for these cookies. Use the table below for clarity:

Ingredient	Quantity
Salted butter (cold, cubed)	1 cup
Light brown sugar	1 cup
White sugar	½ cup
Eggs	2 large
Vanilla essence	2 teaspoons
All-purpose flour	3 cups (423g)
Cornstarch	2 teaspoons
Baking soda	1 teaspoon
Salt	¾ teaspoon
Andes peppermint crunch pieces	10-ounce package
Coarsely crushed Oreo cookies	1½ cups
Semisweet chocolate chips	½ cup
White chocolate (for dipping)	12 ounces
Crushed candy canes (optional)	½ cup

How to Make White Chocolate Dipped Peppermint Oreo Cookies

Step 1: Preheat and Prepare Baking Sheets

1. Preheat your oven to 400°F (200°C).
2. Line two baking sheets with parchment paper to prevent sticking and ensure even baking.

Step 2: Cream the Butter and Sugars

1. In a large mixing bowl, combine the cubed butter, light brown sugar, and granulated sugar.
2. Beat on medium-high speed for 3-4 minutes until creamy and fluffy. This step creates a tender cookie texture.

Step 3: Incorporate Wet Ingredients

1. Add the eggs and vanilla essence to the creamed butter and sugar mixture.
2. Beat until well combined, scraping down the sides of the bowl to ensure even mixing.

Step 4: Mix in Dry Ingredients

1. Gradually add the flour, cornstarch, baking soda, and salt to the wet mixture.
2. Mix on low speed until a dough forms. Avoid overmixing to keep the cookies soft.

Step 5: Fold in Add-ins

1. Gently fold in the Andes peppermint crunch pieces, crushed Oreos, and chocolate chips.
2. Mix by hand to evenly distribute the add-ins throughout the dough.

Step 6: Portion and Bake

1. Use a 1/4 cup cookie scoop to form dough balls and place them on the prepared baking sheets, leaving space between each.
2. Bake for 10-12 minutes, until the edges are golden brown but the centers remain soft.

Step 7: Cool the Cookies

1. Allow the cookies to cool on the baking sheets for 5 minutes.
2. Transfer them to a wire rack to cool completely before moving to the next step.

Step 8: Dip in White Chocolate

1. Melt the white chocolate in a microwave-safe bowl, stirring every 20 seconds to prevent scorching.
2. Dip half of each cooled cookie into the melted white chocolate and place them on parchment paper to set.

Step 9: Add Peppermint Topping

1. While the white chocolate is still wet, sprinkle crushed candy canes or additional peppermint crunch pieces on top.
2. Let the cookies sit until the chocolate hardens completely.

Nutritional Information

Here’s an approximate nutritional breakdown per cookie (based on 24 cookies):

Nutrient	Amount
Calories	210
Total Fat	11g
Saturated Fat	6g
Carbohydrates	27g
Sugar	18g
Protein	2g

Tips for Perfect White Chocolate Dipped Peppermint Oreo Cookies

• Use cold butter: This keeps the cookies thick and chewy.
• Chill the dough if needed: If your dough feels too soft, refrigerate it for 30 minutes before baking.
• Don’t overbake: Remove the cookies when the centers are slightly underbaked to keep them soft.
• Customize toppings: Try using colored sprinkles or mini chocolate chips for a unique look.

FAQs About White Chocolate Dipped Peppermint Oreo Cookies

1. Can I use unsalted butter instead of salted butter? Yes, but add ¼ teaspoon of salt to maintain the flavor balance.

2. Can I substitute the white chocolate? Absolutely. You can use dark or milk chocolate if you prefer a different flavor profile.

3. Are there gluten-free options? Yes, you can substitute the all-purpose flour with a gluten-free baking blend and use gluten-free cookies.

4. How should I store these cookies? Store them in an airtight container at room temperature for up to a week or freeze them for longer storage.

5. Can I skip the candy cane topping? Yes, the cookies are delicious even without the additional topping.

6. Can I make these cookies ahead of time? Yes, you can prepare the dough and refrigerate it for up to 48 hours before baking.

Why You’ll Love These Cookies During the Holidays

These cookies are more than just a treat; they’re an experience. They bring joy to everyone who tastes them and make an impressive addition to holiday dessert tables. The festive peppermint flavor combined with the creamy white chocolate makes these cookies a crowd favorite.

Bake Your Holiday Magic

Now that you have the recipe, it’s time to roll up your sleeves and get baking. These white chocolate dipped peppermint Oreo cookies are sure to become a family tradition. Share them with friends, gift them to loved ones, or enjoy them with a warm mug of cocoa. Let the holiday baking begin!

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