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Dipped Chocolate Peppermint Cookies Recipe

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4.1 from 50 reviews

These Dipped Chocolate Peppermint Cookies are rich, chocolatey treats with a refreshing peppermint twist. The cookies are soft and fudgy, rolled in sugar before baking to give a slight crunch, and finished with a festive dip in dark chocolate sprinkled with crushed candy canes for a perfect holiday indulgence.

  • Total Time: 40 minutes
  • Yield: 24 cookies

Ingredients

For the Cookies

  • 1 cup butter (2 sticks), softened
  • 1/2 cup granulated sugar
  • 1 cup brown sugar, packed
  • 2 large eggs
  • 1 teaspoon peppermint extract
  • 2 cups all-purpose flour, spooned and leveled
  • 1 cup unsweetened cocoa powder, sifted
  • 1 teaspoon baking soda
  • 3/4 teaspoon kosher salt
  • 1/2 cup granulated sugar, for rolling

For Sprinkling and Dipping

  • 6-8 candy canes, or about 12 mini candy canes, crushed
  • 1 (6-oz) cup dark chocolate chips, or semi-sweet chocolate chips
  • 1 tablespoon shortening

Instructions

  1. Prepare the Cookie Dough: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in the eggs one at a time, then add the peppermint extract to infuse the dough with festive flavor.
  2. Combine Dry Ingredients: In a separate bowl, whisk together the flour, sifted unsweetened cocoa powder, baking soda, and kosher salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined to form a smooth dough.
  3. Shape and Roll Cookies: Preheat the oven to 350°F (175°C). Using a cookie scoop or spoon, form dough balls about 1 to 1.5 inches in diameter. Roll each ball in the 1/2 cup granulated sugar to coat completely, which will give the cookies a delicate crunchy exterior.
  4. Bake the Cookies: Place the coated dough balls onto a parchment-lined baking sheet, spacing them about 2 inches apart. Bake in the preheated oven for 8-10 minutes, or until the cookies are set but still soft. Remove from oven and allow them to cool completely on a wire rack.
  5. Prepare the Chocolate Dip: In a microwave-safe bowl, combine the dark chocolate chips and shortening. Microwave in 20-30 second intervals, stirring between each, until melted and smooth. This creates a glossy coating perfect for dipping.
  6. Dip the Cookies: Dip each cooled cookie halfway into the melted chocolate, allowing excess to drip off. Immediately sprinkle the dipped portion with crushed candy canes for a festive crunch and peppermint flavor. Place dipped cookies back on parchment paper to set.
  7. Let Chocolate Set: Allow the chocolate coating to harden at room temperature for about 30 minutes, or speed up the process by refrigerating for 10-15 minutes. Once set, the cookies are ready to enjoy or store in an airtight container.

Notes

  • You can substitute peppermint extract with vanilla extract if preferred, but the peppermint adds a signature holiday flavor.
  • Use good quality cocoa powder for the richest chocolate taste.
  • Be careful not to overbake the cookies; they should be soft in the center to stay chewy.
  • If candy canes are not available, crushed peppermint candies or candy melts can be used instead.
  • Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
  • Author: Madelynn
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://allyumcooks.com/dipped-chocolate-peppermint-cookies-recipe/