Santa will love these Christmas Cookies dipped in white chocolate with Andes Peppermint Chocolate sprinkled on top and I bet a few others will too! 😉
About this Recipe
A simple Sugar Cookie Recipe and then dipped in almond bark and topped with Andes Peppermint Pieces. A true Christmas Cookie Recipe that is timeless.
You know you want a bite of these amazing Christmas Cookies!
This is one of those tips you never knew you could use the Instant Pot for but guess what? YOU CAN! I love to melt chocolate using the Instant Pot because it’s so smooth and easy. I don’t have to worry about burning the chocolate. It just melts so easily. See the tips in the recipe card below
These 2-3 bite cookies are a Christmas Cookie Tradition in our home. Santa is often welcomed into our home with this Christmas Cookie Recipe. But don’t forget to leave some milk and carrots and celery for the reindeer too!
The recipe is pretty straight forward, I will sometimes even roll the balls in sugar before baking for just an extra special little touch of magic. It’s good. Give it a try!
With all the varieties in Christmas Cookies, what makes this Christmas Cookie Recipe stand out? Well, it’s a soft sugar cookie recipe with perfect texture. OF course when you add dipped white chocolate with Andes Peppermint you can easily see why this is a must Cookie Recipe.
Pin this Recipe for Later!
Click the Red Pinterest Save button in the upper left corner of the pictures below
These Christmas Cookies are best with the Andes Mint Pieces found around the Holidays. Look in the baking section by the other chocolate chips.
- 1/2 Cup Butter
- 1 Egg
- 1/2 Cup Sugar
- 1/2 Cup Powdered Sugar
- 1/2 tsp Cream of Tartar
- 1/4 Cup Vegetable Oil
- 1/2 tsp Baking Soda
- 2 Cup Flour
- 3-4 cubes of White almond Bark
- 1 Cup Andes Peppermint Pieces
- In a stand mixer or a large bowl place butter and sugar(s) and cream until light and fluffy
- Add egg and mix
- Add vegetable oil and mix thoroughly
- Add flour, baking soda and cream of tartar and mix.
- Using a small cookie scoop, scoop cookies onto a baking sheet. OR make 1 inch balls with your hands.
- Preheat oven to 350 Degrees
- Bake at 350 for 7-9 minutes
- Remove from oven and place cookies on a wire rack to cool
- Chop Almond Bark and place in a separate bowl. Microwave for 2 minutes stirring after every 30 seconds until smooth. OR use an Instant Pot Pressure Cooker with 3-4 cups of water in the pot on Saute'. Place a larger bowl on top as a double broiler. The steam will melt the chocolate. Stir until smooth.
- Dip 1/2 of each cookie in white chocolate and place on wax paper.
- Sprinkle Andes Peppermint Pieces on top and allow to cool until hard
- *Can be frozen
Instant Pot: Add 3-4 cups of water to Instant Pot and set to Saute'. Place a larger bowl on top with chocolate pieces (almond bark). The steam will melt the chocolate. Stir until smooth
Microwave: in a bowl add chopped almond bark. Microwave on high for 2 minutes, stirring after every 30 seconds until smooth
Stackable Steamer Insert Pans for Instant Pot Accessories 6/8 qt - SECITE Stainless Steel Food Steamer for Pressure Cooker,Baking, Reheating - Two Interchangeable Lids Included
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Amount Per Serving: Calories: 228 Total Fat: 12g Saturated Fat: 6g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 27mg Sodium: 90mg Carbohydrates: 27g Fiber: 1g Sugar: 15g Protein: 3g