Introduction

These Chocolate Dipped Peppermint Cookies are a festive treat perfect for the holiday season. Crisp, buttery cookies are dipped in rich dark chocolate and topped with crushed candy canes for a refreshing minty crunch.

The image shows several round cookies with three layers: the bottom layer is a light brown crunchy biscuit base, the middle layer is a slightly darker light brown caramel or soft filling, and the top layer is a thick, smooth, and shiny dark chocolate coating sprinkled with small red and white candy pieces. The cookies are placed on white parchment paper on a metal tray, which sits on a white marbled surface. The lighting highlights the glossy texture of the chocolate and the small candy bits on top, giving the cookies a fresh and appealing look. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ½ cups all-purpose flour
¼ cup granulated sugar
¼ cup packed light brown sugar
½ cup unsalted butter, softened
1 large egg, room temperature
1 tsp vanilla extract
½ tsp baking soda
¼ tsp sea salt
12 oz dark chocolate chips (70% cacao)
2 tbsp heavy cream
½ tsp peppermint extract
¼ tsp flaky sea salt (optional)
½ cup crushed candy canes
1 tbsp toasted coconut flakes (optional)

Instructions

Step 1: In a medium bowl, whisk together the flour, baking soda, and sea salt to evenly distribute the leavening. In a separate large bowl, cream the softened butter with granulated sugar and brown sugar until light and fluffy. Beat in the egg and vanilla extract until combined.
Step 2: Gradually add the dry ingredients to the wet mixture, stirring just until incorporated. Form the dough into a disk, wrap it in plastic, and chill for at least 30 minutes.
Step 3: Preheat the oven to 350°F (175°C). Roll the dough into 1-inch balls and place them on a baking sheet lined with parchment paper, spacing them about 2 inches apart. Flatten gently if desired. Bake for 10–12 minutes until edges are lightly golden. Let the cookies cool completely on a wire rack.
Step 4: While the cookies cool, combine the dark chocolate chips and heavy cream in a heat-proof bowl. Set the bowl over simmering water (double boiler) and stir until the chocolate is melted and smooth. Remove from heat and stir in peppermint extract.
Step 5: Hold each cooled cookie by the edges and dip one side into the melted chocolate, swirling to coat evenly. Let excess chocolate drip back into the bowl to avoid clumps. Immediately sprinkle the chocolate-coated side with crushed candy canes, flaky sea salt, and optionally toasted coconut flakes.
Step 6: Place the dipped cookies on parchment paper and allow the chocolate to set at room temperature or in the fridge for faster setting.

Tips & Variations

Chilling the dough before baking helps prevent spreading and makes for thicker cookies.
Substitute white chocolate for a sweeter, creamier coating and add a drop of red food coloring for a festive look.
Toasting the coconut flakes enhances their flavor and adds a lovely crunch.
Use peppermint extract sparingly, as it is quite potent—start with less and adjust to taste.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. If your kitchen is warm and the chocolate coating softens, keep them in the refrigerator, but bring to room temperature before serving. For longer storage, freeze the cookies in a sealed container for up to 2 months; thaw at room temperature.

How to Serve

The image shows a stack of three round dark brown cookies with a rough texture. Each cookie is dipped halfway into smooth white frosting that covers the top half and drips slightly. Small broken pieces of red and white candy cane are sprinkled on the white frosting on each cookie. The stack is placed on a white marbled surface with a small whole candy cane lying nearby. A woman's hand is gently holding the top cookie in the stack. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use milk chocolate instead of dark chocolate?

Yes, milk chocolate can be used for a sweeter dip, but it melts differently so watch the heat carefully when melting to avoid burning.

How do I crush candy canes for the topping?

Place candy canes in a zip-top bag and gently crush them with a rolling pin or a heavy pan until you achieve the desired size—fine pieces work best for sprinkling evenly.