Making holiday and event themed cookies is fun and easy with this rockin’ White Chocolate Dipped Cookies recipe. Change up the sprinkles and make them for Valentine’s Day, birthdays, Christmas Halloween, game day, and more!
These super fun white chocolate dipped cookies have a cookies and cream vibe but with way more flavor than your average oreo!
They’re chewy and chocolatey and taste like brownies in cookie form with crisp edges and a soft center. Hello delicious!
I love customizing them for pretty much every holiday ever and they’re great (and gorgeous!) at parties since you can change up the sprinkles to fit your theme. Whether you top them with your wedding colors for showers and shindigs, team colors for game day and tailgating, or give them the halloween treatment with edible eyeballs and spooky sprinkles, the options are literally endless!
Cookie Ingredients
If you have a few eggs and butter in your fridge and a pantry with typical baking supplies, you’ll have everything you need to make these marvelous dipped cookies!
Fridge Staples: 1.5 sticks unsalted butter and 2 large eggs.
Pantry Staples: granulated sugar, brown sugar, all purpose flour, unsweetened cocoa powder, vanilla extract, baking soda, salt, chocolate chips, sprinkles and/or assorted candies for topping.
For the white chocolate, you can melt a chopped up bar of white chocolate, use good quality white chocolate chips, or opt for white chocolate candy melts – whichever you have on hand!
Q: What kind of cocoa powder should I use?
My go-to brands of plain unsweetened cocoa powder are Ghirardeli 100% Unsweetened Cocoa Powder and Divine Chocolate. For dutch-processed cocoa powder, I like Hershey’s Special Dark Dutch-Processed Cocoa when I can find it. Feel free to use your favorite variety!
Dutch-processed cocoa powder will yield darker cookies with a more intense chocolate flavor (think super rich brownies) while plain cocoa powder will give the cookies more of a milk chocolate. Both are delicious! Choose your favorite variety and make sure you snag the unsweetened kind and not hot cocoa mix.
Picture Perfect Chocolate Chips
I love using a combination of regular chocolate chips and mini chocolate chips for the ultimate chocolate ratio! Feel free to use all mini, all regular, or even chocolate chunks.
For Instagram-worthy cookies, press a few extra chocolate chips into the cookies when they’re fresh from the oven. Now snap that pic!
White Chocolate Dipped Cookies
This rockin’ recipe yields 30 cookies measured with a 1.5 TBSP cookie scoop.
Be sure to steal a still-warm cookie from the tray while you wait for the others to cool. They’re legendary!
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Set out butter and eggs to reach room temperature. Measure out all ingredients and set aside.
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Preheat oven to 350°F and line a large cookie sheet with parchment paper.
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In a large bowl, mix together the flour, cocoa powder, baking soda, and salt with a metal whisk. Set aside.
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In the bowl of a stand mixer with a paddle attachment, beat the butter and sugar on medium high speed until light and creamy, for about 2-3 minutes.
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Add the eggs one at a time, mixing after each. Add the vanilla.
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Next add flour mixture and mix on low speed until just combined, adding chocolate chips towards the end of the mixing process.
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Use a 1.5 TBSP scoop to portion 30 portions of dough.
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Roll scooped dough into balls (this will keep the cookies more uniform in shape) and place on a plate or small baking pan. If you can, chill in the fridge for 15-30 minutes prior to baking for the perfect cookie thickness.
READY TO BAKE?
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Arrange cookies on parchment lined cookie sheet, spaced about 2.5 inches apart.
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Bake cookies for 10 minutes. For chewy cookies, cookies will be puffed and center should still look very slightly underbaked still. When they fully cool the center will be chewy and resemble a brownie.
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For picture perfect cookies, press a few extra chocolate chips into the cookies when they’re fresh from the oven.
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Allow cookies to cool on the cookie sheet for 4-5 minutes then transfer to a wire cooling rack to fully cool.
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Repeat with remaining cookie dough *OR* place remaining dough balls on a lined plate/pan then transfer to an airtight container or baggie once frozen. I love having a freezer stash of cookies!
READY TO DECORATE?
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Once cookies have fully cooled, melt white chocolate in a microwave safe bowl on 50% power in 30 second increments, stirring between intervals until melted and smooth.
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Dip half of each cookie in white chocolate then transfer to parchment paper and decorate with festive sprinkles right away while the chocolate is still wet. Chill to let chocolate set about 10 minutes. Enjoy!
Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed and enjoy!
Calories: 205kcal, Carbohydrates: 27g, Protein: 3g, Fat: 11g, Saturated Fat: 6g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 3g, Trans Fat: 0.2g, Cholesterol: 25mg, Sodium: 91mg, Potassium: 110mg, Fiber: 1g, Sugar: 18g, Vitamin A: 163IU, Vitamin C: 0.05mg, Calcium: 32mg, Iron: 1mg
Freezer Cookies
Use a large cookie scoop to portion dough evenly. Roll into balls and place on a parchment lined pan/plate in the freezer. Transfer to an airtight container or baggie once frozen. Bake from frozen at 350°F for 11-12 minutes. These dough balls will be good for at least a month frozen, if you can resist baking them all right away!
Q: Can I Make the Dough in advance for easy party prep?
Heck yes you can! The dough can be made ahead of time and stored in the fridge in an airtight container for up to 3 days. II like to scoop the dough, roll it into balls, and then pop them in a lidded container lined with parchment paper. When you’re ready to make them, place them straight from the fridge onto a lined cookie sheet and bake.
If you get a chance to try these chocolatey white chocolate dipped cookies, let me know. Leave some love in the comment form below and tell me all about it!
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