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
Scale
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.
