Oatmeal Peppermint Dipped Cookies

I hope you don’t mind one more peppermint recipe.

I do apologize to all you non-peppermint eaters.  I’ll try to do better next time!  But aren’t they pretty!? Oatmeal Peppermint Dipped Cookies

Oatmeal Peppermint dipped Cookies

Not only do I love the flavor of this cookie but I love the texture.  The chewiness of the oatmeal cookie is great but is made so much better when it is dipped in white chocolate and sprinkled with crushed candy cane.  Chewy and crunchy!

Oatmeal Peppermint dipped Cookies

I used my favorite oatmeal cookie recipe and instead of chocolate chips I used the Andes Peppermint Baking Chips.  I know it is getting to be a bit late in the season and unless you have a stash of them like I do they may be hard to find right now.  You could  use a mint chip instead.  They would even be good with a white chocolate chip or no chip at all.

Oatmeal Peppermint dipped Cookies

After the cookies are baked and cooled I melted some Wilton Vanilla Chips and just dipped one end of the cookie.  Place it on a cookie sheet and then sprinkle with some chopped up candy cane.

Let the white chocolate set up and then munch away!!

Oatmeal Peppermint Dipped Cookies

Oatmeal Peppermint Dipped Cookies

Ingredients

  • Cream until fluffy:
  • 1 C butter
  • 1 C brown sugar
  • 1 C sugar
  • 1 tsp vanilla
  • 2 eggs
  • Add:
  • 1 1/2 C flour
  • 1 tsp cream of tartar
  • 1 tsp baking soda
  • 1 tsp salt
  • 3 C regular oats (not instant)
  • 1 C Andes Peppermint Baking Chips or other chip. (mint or white chocolate)
  • 2 C white chocolate, almond bark or Wilton Vanilla Melts for dipping
  • Crushed candy cane for sprinkling.

Instructions

  • Cream together butter and sugars.
  • Add in vanilla and egg.
  • Combine dry ingredients and mix in.
  • Add in chips.
  • Dough can be formed into a roll and refrigerated or frozen or baked right away.
  • Just use a cookie scoop, don’t form them into a log.
  • Bake at 350 degrees for 10-12 minutes.
  • After they cool, melt some white chocolate, almond bark or Wilton Vanilla Chips and dip one end of the cookie into the chocolate about 1/3 of the way.
  • Lay on a parchment lined cookie sheet and sprinkle with crushed candy cane.
  • Allow to set up.

Leigh Anne
Hi – I’m Leigh Anne! I have been a homebased mom for 30 years since my first baby boy was born! I love working with women and helping to inspire them to achieve their goals and dreams while still maintaining motherhood and family as their number one priority. I blog about everything I enjoy – creating treats and meals in my kitchen, spending time in my garden, entertaining and party planning, reading, self improvement and tips and ideas on style and fashion.
Leigh Anne

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Comments

  1. says

    Lovely recipe. I wanted to let you know that you need to add the step of adding the egg after the vanilla in your recipe; for those that may not bake as much as we do, might get confusing for them.

    I made these this morning and instead of white chocolate, I dipped them in dark chocolate with peppermint and some with coconut. Thank you for sharing the recipe. You’re right, the consistency is delicious.

  2. Robyn Neville says

    I made these today – yummy! One question – they were not as thick as yours show, any tips? Still quite tasty and very pretty!

  3. Denise says

    I made these last night and they are AMAZING! On a comical note, my daughter works for the company that markets the Andes Peppermint Chips and 3 times this month she got to work and discovered a bag of these chips on her desk. Woo hoo! I still can’t find them in the stores, so count me happy. :) Thanks again for all your amazing recipes. By the way, everyone says you should write a book. I agree.

  4. lindsey says

    I loved this recipe. I found they needed about 1/2 cup more flour than listed. The first batch that I put in the oven spread so much and they were pancake flat. The additional flour beefed them up and the flavor was fabulous. I drizzled the chocolate and then sprinkled them with pulverized candy cane dust.

  5. Danielle says

    I made these twice this week. The first batch was a bit flat. I added a 1/2 cup flour as someone else had suggested. They turned out just lovely! Thank you for such a wonderful recipe!!

    Oh and I live at an elevation of 4,820 feet

        • says

          Merry Christmas, Judy. It’s been awhile since I’ve vitesid your blog life, you know As always I’m struck by your artistic voice as I scroll through the earlier posts. She Dreamed She Was Dancing’ just blows me away. Beautiful on so many levels.Enjoy the holidays!xo

  6. says

    These cookies are absolutely delicious! I couldn’t find peppermint baking chips at the grocery store, so I just used regular semi-sweet chocolate chips instead. I ended up with a more traditional cookie than I expected, but the white chocolate and candy canes on the outside make it more festive. I also tried melting peppermint bark for dipping, and that worked great, too. I just featured them on my blog, http://bigcitydreamsbyabby.blogspot.com/2013/12/christmas-cookies.html and I’d love if you checked it out! Thanks for the recipe!

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