Peppermint Dipped Chocolate Cookies
These peppermint dipped chocolate cookies are seriously delicious!
Servings: 4 dozen
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Ingredients
- 1 cup butter softened
- 1 ½ cups white sugar
- 2 eggs
- 1 tsp vanilla extract
- 1 tsp peppermint extract
- 2 cups flour
- ⅔ cups cocoa powder
- ¾ tsp baking soda
- ¼ tsp salt
- 2 cups semi-sweet chocolate chips
- 12 oz bag Wilton Peppermint Candy Melts or white chocolate candy cane mixture
Instructions
- In a large bowl, beat butter, eggs, sugar, and extracts until light and fluffy.
- Combine the flour, cocoa powder, baking soda, and salt in a medium bowl.
- Stir into the butter mixture until well blended.
- Fold in the chocolate chips.
- Drop by rounded teaspoonfuls onto parchment-lined baking sheets.
- Bake for 8-10 minutes at 350 degrees.
- Remove from oven and place on a cooling rack.
- When completely cooled, melt peppermint candy melts in a small microwave-safe dish.
- Dip cookies partially in chocolate and place on parchment paper to set.
Notes
- Always start with room temperature butter for the best cream and cookie texture.
- Use a cookie scoop for perfectly sized cookies every time.
- Use silicone liners for easy cleanup and evenly baked cookies.
- If you are making your own peppermint white chocolate, crush candy canes just before adding them so they stay crisp and colorful.
- Double or triple this recipe for your next cookie exchange or holiday party.
- Melt your chocolate in short bursts in the microwave to avoid scorching.
- Add a drizzle of melted chocolate over the dipped edge for an extra fancy look.
Nutrition
Serving: 1serving | Calories: 148kcal | Carbohydrates: 23g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Cholesterol: 18mg | Sodium: 69mg | Fiber: 1g | Sugar: 15g