There is nothing quite as festive and delightful as indulging in a batch of freshly baked Dipped Chocolate Peppermint Cookies Recipe. These treats combine the rich, deep flavor of cocoa with a refreshing burst of peppermint, all perfectly complemented by a smooth chocolate dip that takes the experience to a whole new level. Whether you’re baking for a holiday celebration or just because, these cookies strike the perfect balance of crunchy, chewy, and melt-in-your-mouth goodness that everyone will adore.
Ingredients You’ll Need
Getting started with the Dipped Chocolate Peppermint Cookies Recipe is a breeze thanks to a handful of simple but essential ingredients. Each one plays a crucial role, from creating the tender cookie texture to delivering that iconic peppermint-chocolate flavor combination.
- 1 cup butter (2 sticks): The foundation of rich, tender cookies with perfect moisture.
- 1/2 cup granulated sugar: Helps to sweeten and add a slight crunch to the dough.
- 1 cup brown sugar (packed): Adds depth and chewiness with its molasses-rich sweetness.
- 2 large eggs: Bind everything together and give the cookies structure.
- 1 teaspoon peppermint extract: The star that infuses each bite with that refreshing holiday spirit.
- 2 cups flour (spooned and leveled): The body of the dough, providing structure and shape.
- 1 cup unsweetened cocoa powder (sifted): For that irresistible deep chocolate flavor and dark color.
- 1 teaspoon baking soda: Helps the cookies rise just enough for a soft, tender crumb.
- 3/4 teaspoon kosher salt: Balances sweetness and enhances all the flavors.
- 1/2 cup granulated sugar (for rolling): Creates a sparkling sugar crust on the outside for extra texture.
- 6-8 candy canes or 12 mini candy canes (crushed): Adds festive crunch and peppermint sparkle.
- 1 (6-oz) cup dark chocolate chips (or semi-sweet): For dipping and enhancing the chocolatey finish.
- 1 tablespoon shortening: Helps to melt the chocolate smoothly and gives it a glossy shine.
How to Make Dipped Chocolate Peppermint Cookies Recipe
Step 1: Preheat Your Oven and Prepare Your Baking Sheets
Begin by turning your oven to 350 degrees Fahrenheit and lining a couple of baking sheets with parchment paper or a silicone baking mat. This prep ensures your cookies will bake evenly and won’t stick, giving you clean, pretty cookies every time.
Step 2: Cream the Butter and Sugars
In a large bowl or stand mixer, beat the butter until it becomes light and fluffy—about two minutes. Then add both the granulated and brown sugars, mixing until well combined for that perfect sweet base that will help give your cookies a lovely tender crumb.
Step 3: Incorporate Eggs and Peppermint Extract
Add the eggs one at a time, mixing well after each addition to bind the batter beautifully. Then pour in the peppermint extract, which gives these cookies their signature bright, minty pop.
Step 4: Mix the Dry Ingredients
Measure the flour carefully—remember to spoon and level for accuracy—and sift the cocoa powder to avoid lumps. Mix together the flour, cocoa, baking soda, and salt, then gently beat into your wet ingredients just until combined. Overmixing can make the cookies tough, so stop when it’s just incorporated.
Step 5: Shape and Sugar Coat Your Cookies
Using a cookie scoop or spoon, form balls of dough about the size of a large walnut. Roll each ball in the half-cup granulated sugar for that beautiful crackly finish that will contrast the soft center perfectly.
Step 6: Bake and Add Crushed Candy Canes
Arrange dough balls evenly on your baking sheets, spell out holiday magic by ensuring there’s room between each cookie. Bake for 8 minutes, then carefully remove the pan and sprinkle the tops with your crushed candy canes before returning to the oven for an extra 2 minutes. This step ensures the candy melts in slightly while retaining its texture and festive crunch.
Step 7: Cool and Prepare Chocolate Dip
Let your cookies cool on the pan for a bit before transferring them to a wire rack. Then melt your chocolate chips and shortening together in 30-second bursts in the microwave until silky smooth, perfect for dunking.
Step 8: Dip and Set
Once cookies are completely cool, dip each one halfway into the melted chocolate, allowing excess to drip off. Place them back on parchment or a silicone mat, sprinkle extra crushed candy cane on top if you want, and let the chocolate harden—speeding this up in the fridge if you’re impatient like me!
How to Serve Dipped Chocolate Peppermint Cookies Recipe
Garnishes
A light sprinkle of extra crushed peppermint candy on the chocolate-dipped ends not only adds a pop of color but also an irresistible peppermint crunch, making these cookies look as festive as they taste.
Side Dishes
These cookies pair wonderfully with a steaming cup of hot chocolate or peppermint-spiced coffee, turning any snack time into a cozy celebration filled with warm and sweet holiday vibes.
Creative Ways to Present
Arrange your Dipped Chocolate Peppermint Cookies Recipe on a decorative holiday platter or stack them in a clear jar tied with a festive ribbon for a charming gift. You can even sandwich some peppermint frosting in between two cookies for an extra showstopper treat.
Make Ahead and Storage
Storing Leftovers
Store your cookies in an airtight container at room temperature to keep them soft and chewy for up to a week. Just make sure to separate layers with parchment paper to protect the delicate chocolate dip.
Freezing
If you’re baking ahead for the holidays, freeze the baked cookies in a single layer on a tray before transferring to a zip-top bag. Thaw at room temperature when you’re ready to enjoy that perfect peppermint and chocolate harmony.
Reheating
For that just-baked warm feeling, pop a cookie in the microwave for about 10 seconds. The chocolate dip will soften delightfully, and the cookie turns irresistible, especially if paired with a cold glass of milk.
FAQs
Can I use regular peppermint extract instead of pure peppermint extract?
Yes, but be mindful that pure peppermint extract tends to be stronger and more vibrant, so adjust the amount slightly to avoid overpowering the cookies.
What’s the best way to crush candy canes for these cookies?
Place them in a sealed plastic bag and gently use a rolling pin or a heavy can to crush them to the desired size. Finer pieces will stick better to the cookies, but larger shards add great texture and look beautiful too.
Can I substitute semi-sweet chocolate chips for dark chocolate?
Absolutely! Both types provide a rich chocolate flavor, but semi-sweet will be a little sweeter, which balances nicely with the tartness of the peppermint.
Why do I need to add shortening to the melted chocolate?
Shortening helps the melted chocolate become smoother and shinier, ensuring it dips easily and hardens with a beautiful, glossy finish.
How long can I make these cookies in advance?
These cookies can be baked and dipped up to 3 days in advance if stored properly in an airtight container, but they taste best when enjoyed fresh or within a week if refrigerated.
Final Thoughts
Sharing the Dipped Chocolate Peppermint Cookies Recipe with you feels like passing along a treasured holiday secret. Trust me, once you bake a batch of these, your kitchen will be filled with cozy peppermint-chocolate magic, and they’re bound to become a beloved treat year after year. So grab your mixing bowl and candy canes, and let’s make some memories that taste absolutely divine!
Print
Dipped Chocolate Peppermint Cookies Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 35 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in these festive Dipped Chocolate Peppermint Cookies that combine rich cocoa-flavored dough with a burst of refreshing peppermint. Rolled in sugar, topped with crushed candy canes, and dipped in smooth dark chocolate, these tender cookies offer a perfect holiday treat full of flavor and texture.
Ingredients
Cookie Dough
- 1 cup butter (2 sticks)
- 1/2 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon peppermint extract
- 2 cups 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)
Toppings
- 6–8 candy canes (or about 12 mini candy canes), crushed
Chocolate Dip
- 1 (6-oz) cup dark chocolate chips or semi-sweet chocolate chips
- 1 tablespoon shortening
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to prepare for baking the cookies.
- Prepare Baking Sheets: Line multiple baking sheets with parchment paper or silicone baking mats to prevent sticking.
- Make Butter Mixture: In a large bowl or stand mixer, beat the butter until light and fluffy, about 2 minutes, scraping bowl edges as needed. Use softened butter unless your mixer is powerful enough to handle cold butter.
- Add Sugars: Beat in the granulated sugar and brown sugar for 1 more minute, scraping the bottom and sides of the bowl to ensure even mixing.
- Add Eggs and Flavoring: Beat in the eggs and peppermint extract until well combined, scraping the bowl edges and bottom.
- Add Dry Ingredients: Add flour and sifted cocoa powder into the bowl but do not mix yet.
- Incorporate Baking Soda and Salt: Stir baking soda and salt into the dry ingredients with a small spoon to evenly distribute, then beat into the dough just until combined.
- Finish Mixing Dough: Scrape sides and bottom of the bowl and finish mixing gently until the dough comes together but remains tender; avoid overmixing.
- Scoop Dough: Using a spoon or cookie scoop, scoop about 1 1/2 tablespoons of dough and form balls—size of a large walnut. Dough will be sticky but bakes well.
- Coat in Sugar: Roll each dough ball in granulated sugar to coat thoroughly.
- Arrange on Baking Sheets: Place coated dough balls on prepared baking sheets, spacing each about 1-2 inches apart, about 12 per sheet.
- Bake Initial Time: Bake cookies in the preheated oven for 8 minutes.
- Crush Candy Canes: While baking, place candy canes in a ziplock bag and crush with a rolling pin or heavy object to desired texture.
- Add Candy Canes to Cookies: Remove cookies from oven after 8 minutes and sprinkle crushed candy canes on top, gently pressing them into the dough.
- Finish Baking: Return cookies to the oven and bake for an additional 2 minutes, totaling about 10 minutes baking time. Edges should crack and be firm, centers no longer shiny.
- Cool Cookies: Let cookies cool on the baking sheets for 5 minutes, then transfer to wire racks to cool completely.
- Melt Chocolate: In a small bowl, combine chocolate chips and shortening; microwave in 30-second intervals, stirring between each, until smooth and melted.
- Dip Cookies: Once cookies are fully cooled, dip each halfway into the melted chocolate. Allow excess to drip off and place on parchment-lined baking sheet or wax paper. Optionally sprinkle additional crushed candy canes on top.
- Set Chocolate: Let the chocolate harden at room temperature, or speed up by chilling in fridge or freezer for a few minutes.
- Serve or Store: These cookies are delicious chilled or warmed briefly in the microwave for melty chocolate enjoyment. Store in an airtight container.
Notes
- Do not overmix dough to maintain tenderness in cookies.
- Adjust candy cane crush size to control how well they stick to cookies.
- Cookies are best enjoyed chilled or slightly warmed for melty chocolate.
- Ensure cookies are completely cooled before dipping to avoid breakage.
- Baking times may vary depending on oven and cookie size; watch closely to avoid overbaking.
