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Chocolate Peppermint Sugar Cookies with Chocolate Peppermint Dip Recipe

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★★★★★

4.7 from 124 reviews

These Chocolate Peppermint Sugar Cookies combine the classic sweetness of sugar cookies with refreshing peppermint flavor and a rich chocolate dip, perfect for festive occasions and holiday treats.

Ingredients

Scale

For the Peppermint Sugar Cookies:

  • 2 1/2 cups all-purpose flour (spooned and leveled, approximately 313 grams)
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup (227 grams) softened, unsalted butter
  • 1 1/4 cups (250 grams) granulated sugar
  • 1 large egg
  • 1/2 teaspoon peppermint extract
  • 1 teaspoon vanilla extract

For the Chocolate Peppermint Dip:

  • 1 1/2 cups (270 grams) semi-sweet chocolate chips
  • 1 teaspoon coconut oil
  • 1/8 teaspoon peppermint extract
  • 1/4 cup crushed candycanes (about 30 grams)

Instructions

  1. Prepare Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
  2. Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to cream the softened unsalted butter with granulated sugar until light and fluffy, about 3-4 minutes.
  3. Add Egg and Extracts: Beat in the large egg, peppermint extract, and vanilla extract until fully incorporated.
  4. Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined and a dough forms. Avoid overmixing.
  5. Chill the Dough: Wrap the dough in plastic wrap and refrigerate for at least 1 hour to firm up and make rolling easier.
  6. Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  7. Shape Cookies: Roll the chilled dough into 1-inch balls and place them spaced about 2 inches apart on the prepared baking sheets. Flatten each ball slightly with the bottom of a glass or your hand.
  8. Bake Cookies: Bake in the preheated oven for 10-12 minutes or until the edges are set and bottoms are lightly golden. Remove from oven and cool on baking sheets for 5 minutes, then transfer to wire racks to cool completely.
  9. Make Chocolate Peppermint Dip: In a microwave-safe bowl, melt semi-sweet chocolate chips with coconut oil in 30-second intervals, stirring between each until smooth. Stir in peppermint extract.
  10. Dip Cookies: Dip the cooled sugar cookies halfway into the melted chocolate mixture, then place them on parchment paper. While the chocolate is still wet, sprinkle with crushed candycanes.
  11. Set the Chocolate: Allow the dipped cookies to sit at room temperature until the chocolate hardens, or refrigerate for faster setting.
  12. Serve and Store: Enjoy your festive cookies immediately or store them in an airtight container at room temperature for up to one week.

Notes

  • For best results, chill the dough thoroughly before baking to maintain cookie shape.
  • If you don’t have peppermint extract, you may substitute with vanilla extract, but the flavor will be different.
  • Use high-quality semi-sweet chocolate chips for a rich and smooth dipping chocolate.
  • Store cookies in an airtight container to keep them fresh and crunchy.
  • Crushed candycanes add festive crunch but can be omitted if preferred.

Keywords: chocolate peppermint sugar cookies, holiday cookies, peppermint cookies, chocolate dipped cookies, festive cookies

Find it online: https://busyrecipe.com/chocolate-peppermint-sugar-cookies-with-chocolate-peppermint-dip-recipe/