Description
These Dipped Chocolate Peppermint Cookies combine rich cocoa and chocolate chips with refreshing peppermint extract for a holiday-inspired treat. Soft in the center with slightly crisp edges, they are enhanced by a partial dip in melted white chocolate and sprinkled with crushed peppermint for an irresistible festive finish.
Ingredients
Cookies
- 1 cup unsalted butter (2 sticks), at room temperature
- 1 1/2 cups (300 grams) granulated sugar
- 1/2 cup (100 grams) light brown sugar, packed
- 2 large eggs
- 2 1/2 teaspoons vanilla extract
- 1 teaspoon peppermint extract
- 2 cups (270 grams) all-purpose flour
- 3/4 cup (60 grams) unsweetened cocoa powder (substitute 1/4 cup special dark cocoa if preferred)
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons baking powder
- 1 teaspoon fine sea salt or kosher salt
- 1 cup semi-sweet chocolate chips or milk chocolate chips
Topping
- White chocolate, melted (quantity as needed for dipping)
- Crushed peppermint candies (for sprinkling on dipped cookies)
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent the cookies from sticking and ensure even baking.
- Cream Butter and Sugars: In a large bowl, cream together the room temperature butter, granulated sugar, and brown sugar until light and fluffy. Then add the eggs, vanilla extract, and peppermint extract, mixing well until the mixture is smooth and fully combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, baking powder, and salt. This ensures the leavening agents are evenly distributed.
- Mix Dough: Gradually add the dry flour mixture to the wet mixture, mixing just until combined to avoid overworking the dough. Fold in the chocolate chips, then refrigerate the dough for 15-20 minutes to firm up, making it easier to scoop and bake.
- Scoop and Bake: Using a large cookie scoop or about 2 tablespoons, drop dough onto the prepared baking sheets. Bake for 8-10 minutes, until the edges are slightly crisp but the centers remain soft and chewy. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Dip and Decorate: Once the cookies have cooled, dip each cookie halfway into melted white chocolate. Place the dipped cookies on wax paper or parchment paper immediately, then sprinkle crushed peppermint candies onto the wet chocolate before it sets.
Notes
- For stronger peppermint flavor, increase peppermint extract slightly, but avoid overpowering the chocolate taste.
- Refrigerating the dough helps prevent spreading during baking and makes scooping easier.
- If white chocolate is too thick for dipping, gently warm it with a small amount of vegetable oil to thin.
- Store dipped cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- Special dark cocoa powder can give a richer chocolate flavor, but is optional.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
