Chocolate Dipped Peppermint Cookies Recipe
These Chocolate Dipped Peppermint Cookies combine a buttery, soft cookie base with a rich dark chocolate coating and festive peppermint crunch. Perfect for holiday gatherings or a refreshing minty treat, the cookies are enhanced by a hint of peppermint extract and optional toasted coconut flakes for extra texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 45 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Cookie Dough
- 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
Chocolate Dip
- 12 oz dark chocolate chips (70% cacao)
- 2 tbsp heavy cream
- ½ tsp peppermint extract
Toppings
- ¼ tsp flaky sea salt (optional)
- ½ cup crushed candy canes
- 1 tbsp toasted coconut flakes (optional)
Instructions
- Preparing the Cookie Dough: Begin by whisking together the all-purpose flour, baking soda, and sea salt in a medium bowl to evenly distribute the leavening agents. In a separate large bowl, cream the softened butter with both granulated and light brown sugars until light and fluffy. Beat in the egg and vanilla extract until well combined. Gradually add the dry ingredients to the wet mixture and stir until a uniform dough forms. Chill the dough if needed to prevent spreading during baking.
- Baking the Cookies: Preheat your oven to 350°F (175°C). Scoop out dough portions and place them on a lined baking sheet with space between each. Bake for 10-12 minutes or until the edges are lightly golden but the centers remain soft. Remove the cookies from the oven and let them cool completely on a wire rack before proceeding to the next step.
- Melting the Chocolate: While the cookies cool, combine the dark chocolate chips and heavy cream in a heatproof bowl. Using the double-boiler method, place the bowl over a pot of simmering water, ensuring the bottom of the bowl doesn’t touch the water. Stir continuously until the chocolate is fully melted and smooth. Remove from heat and stir in the peppermint extract to infuse the chocolate with mint flavor.
- Dipping & Setting: Hold each cooled cookie by the edges and dip one side into the melted chocolate, rotating to ensure an even coat. Allow any excess chocolate to drip back into the bowl to avoid clumping. Before the chocolate sets, immediately sprinkle the dipped side with crushed candy canes and, if desired, a pinch of flaky sea salt and toasted coconut flakes for added texture and flavor. Place the cookies on parchment paper and allow the chocolate to set completely at room temperature or in the refrigerator for faster setting.
Notes
- For best results, ensure the butter is softened at room temperature to facilitate creaming with the sugars.
- Crushed candy canes can be substituted with peppermint candy pieces or omitted for a less minty texture.
- Optional toasted coconut flakes add a delightful crunch and subtle nutty flavor but can be omitted for pure peppermint taste.
- Store cookies in an airtight container at room temperature for up to 5 days or refrigerate to extend freshness.
- Use high-quality dark chocolate (70% cacao) to achieve a rich and balanced chocolate flavor that complements the peppermint.
Keywords: peppermint cookies, chocolate dipped cookies, holiday cookies, peppermint chocolate dessert, festive cookies, dark chocolate cookies
