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Easy, 3-Ingredient White Chocolate Dipped Peppermint Candy Cane Cookies

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White Chocolate Dipped Peppermint Candy Cane Sugar Cookies – a semi-homemade Christmas treat! Break and bake sugar cookies dipped halfway in white chocolate candy melts and topped with crushed candy canes. The easiest Christmas cookie you’ll ever make!

sugar cookie dipped in white chocolate & sprinkled with crushed candy canes

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I make plenty of “from scratch” cookies but I also try to have a few recipes up my sleeve for those Christmas occasions when I need a last-minute holiday dessert. This recipe is one of those, and it’s super easy! All you need is 3 ingredients: sugar cookies, white chocolate, and peppermint candy canes.

You can find the break and bake sugar cookie dough in the baking aisle at any grocery. If you don’t have time to bake premade sugar cookie dough, you can make this recipe with bakery sugar cookies for an even faster “cheat”.

Once you get home, the only thing left to do is melt down some white candy melts and dip your freshly baked (or bought) sugar cookies into the chocolate.

Then top with some crushed peppermint candy canes for that extra Christmasy touch!

More easy Christmas treats: crockpot peanut clusters, Christmas Oreo bon bons, Nutter Butter balls.

Why you’ll love Peppermint White Chocolate Cookies

  • They’re easy. Seriously, it takes you longer to say their name than it does to make these cookies lol
  • They’re festive. Use candy canes or peppermints.
  • Easy to find ingredients
  • Kid friendly
closeup of white chocolate dipped sugar cookie sprinkled with crushed candy canes

Equipment needed to make White Chocolate Peppermint Christmas Cookies

  • Baking sheet – I like this set with a lipped edge
  • Parchment Paper or silicone baking mats
  • Medium Bowl – a microwave safe bowl for melting the candy melts
  • Ziploc Bag – to put the candy canes in to crush
  • Rolling Pin – to crush up on the candy canes. I use a mini one for this job.

Ingredients you’ll need to make these White Chocolate Dipped Peppermint Candy Cane Cookies

You’ll only need THREE ingredients to make these easy cookies. Scroll all the way down for the full instructions.

Sugar Cookies – You can make them from scratch (I like this recipe I use for my reindeer cookies), use premade cookie dough (break and bakes), or pick up some sugar cookies from the bakery section of your market.
White Candy Melts – I like Ghirardelli white chocolate baking melts. Candiquik or almond bark will also work.
Candy Canes – Any size candy canes will work or you can use peppermint candies. I like to crush them pretty small so you’re not overpowered with crunchy candy on your cookie.

overhead shot of sugar cookies, white chocolate candy melts, and candy canes laid out to make cookies

How To Make Sugar Cookies Dipped In Chocolate For Christmas

STEP ONE: First, prepare the break and bakes according to the package instructions (325° for 10 minutes) and allow to cool. Alternatively, if you’re using premade cookies, you get to skip this step.

STEP TWO: Next, while the cookies are are cooling, pour the candy melts into a microwave safe bowl and heat in the microwave for 30 seconds, stir, 30 seconds, stir, repeating until smoothly melted. Also, place the candy canes into a zip top bag, close it, and give it some whacks with a rolling pin (or mallet, or any other object you can safely use) until they’re crushed.

STEP THREE: Finally, dip each cookie halfway into the melted white chocolate, lay it onto a parchment lined baking sheet, and immediately sprinkle on crushed mints.

That’s it! Let the cookies sit on the parchment paper until fully set and then enjoy.

pile of white chocolate dipped sugar cookies surrounded by candy canes

How To Store White Chocolate Peppermint Cookies

You’ll want to store your cookies in an airtight container for up to a week at room temp and two weeks in the fridge. Make sure you let your cookies cool completely before storing them, or you will end up with condensation build-up, and the cookies will go bad quicker.

Can I freeze them?

Yes, you can freeze them. Place them in a zip top bag with parchment paper between layers and freeze. They’ll keep approximately 3 months. Move them to the counter to thaw at room temperature the day before you need them.

White Chocolate Candy Cane Cookies FAQs

Can I use White Chocolate chips instead of Candy Melts for this recipe?

Yes, but I find that the melts work better because they are specifically made for melting. White chocolate is the hardest chocolate to melt and get a smooth texture out of. You can also use almond bark or chocolate chips, but I would recommend adding a tablespoon of coconut oil or vegetable shortening to help with the consistency.

Can I add food coloring to the melted white chocolate?

Yes, you could definitely add food coloring if you want your cookies to be a specific color. I would suggest adding a little bit at a time until you get the desired shade instead of just dumping it all in one spot and ruining your cookies.

Can I use milk or dark chocolate instead of white?

Of course! If you prefer dark or milk chocolate, just use that instead of the white. You want to make sure you are using a melting chocolate, though, and not regular baking chocolate, so it has the right consistency when melted down.

What if I can’t find candy canes? What can I use?

If you can’t find candy canes, just use crushed peppermint pieces. You could also just sprinkle some red and white sprinkles on top of the melted chocolate instead. You can add a little peppermint extract to the candy melts if you want a stronger peppermint flavor.

Peanut Butter Blossoms
Soft & Chewy Ginger Snaps
Italian Sugar Cookies
Christmasdoodles – Christmas Snickerdoodles

Click here for my entire collection of cookie recipes.

stack of white chocolate dipped peppermint sugar cookies

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sugar cookie dipped in white chocolate & sprinkled with crushed candy canes

White Chocolate Peppermint Sugar Cookies

Melissa Williams
White Chocolate Dipped Peppermint Candy Cane Sugar Cookies – a semi-homemade Christmas treat! Break and bake sugar cookies dipped halfway in white chocolate candy melts and topped with crushed candy canes. The easiest Christmas cookie you'll ever make!
5 from 1 vote
Prep Time 2 mins
Cook Time 10 mins
Dip Time 5 mins
Total Time 17 mins
Course Dessert
Cuisine American
Servings 24 cookies
Calories 73 kcal

Ingredients
  

  • 24 sugar cookies break & bakes
  • 8 ounces white candy melts
  • ½ cup crushed candy canes or crushed peppermints

Instructions
 

  • Prepare sugar cookies according to package instructions (325° for 10 minutes) and let cool.
  • While the cookies are cooling, line a baking sheet with parchment paper and set aside.
  • Place the candy canes or peppermints in a zip top bag and use a rolling pin or mallet to crush into fine pieces.
  • Pour the candy melts into a microwave safe dish and heat for 30 seconds, stir, heat, stir, repeating until smoothly melted.
  • Dip half a cookie into the melted candy, then set on the parchment lined baking sheet. Immediately top with crushed peppermint candies.
  • Let set and then enjoy!

Notes

You can use your favorite from-scratch sugar cookie, break & bakes, or even bakery sugar cookies. 
White chocolate candy melts, Candiquik, or almond bark can be used. Or, for a change, milk or dark chocolate can be used.
Store covered for up to a week.

Nutrition

Serving: 1gCalories: 73kcalCarbohydrates: 11gProtein: 1gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 2mgSodium: 11mgPotassium: 27mgFiber: 1gSugar: 10gVitamin A: 3IUVitamin C: 1mgCalcium: 19mgIron: 1mg

Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.

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  1. Brooklynn says

    5 stars
    Super cute and easy to make. This was an easy one to have the kids help make, they loved getting to help out. The crunch of the candy cane on a cookie is a little different, but the flavor is wonderful!

    • Melissa Williams says

      Thanks, Brooklyn! Agreed, I like to make the candy cane finely crushed instead of big chunks.

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