Directions

1. Heat your oven to 375°F and line baking sheets with parchment paper so cleanup is effortless and cookies release easily.

2. In a large bowl, stir together the Double Chocolate Chip Cookie Mix, softened butter, and egg. Beat on medium speed for 2–3 minutes, or until the mixture transforms into a smooth, chocolatey dough.

3. Don’t have a mixer? Simply work the ingredients together with your hands, kneading until the butter is fully blended and the dough is uniform.

4. Use a cookie scoop or spoon to portion about 2 tablespoons of dough per cookie. Roll each portion into a smooth ball and place them 2½ inches apart on the prepared baking sheets.

5. Bake the cookies for 9–11 minutes, or until the edges are set but the centers still look soft (that’s how you get a fudgy texture!). Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.

6. Place candy canes in a zip-top bag and crush them using a rolling pin until you have fine, sparkly peppermint bits.

7. Add the white chocolate melting wafers to a microwave-safe bowl and heat according to package instructions until smooth and melted. Dip each cooled cookie halfway into the warm white chocolate, letting excess drip off before placing it back onto the cooling rack.

8. While the chocolate is still wet, sprinkle the tops with crushed peppermint.

9. Allow the white chocolate coating to firm up completely before stacking, storing, or gifting. Then enjoy your rich, festive white chocolate peppermint double chocolate cookies!