Chocolate Peppermint Cookies
User Reviews
5.0
30 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Additional Time
1 hr
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Total Time
1 hr 35 mins
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Servings
36 cookies
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Calories
167 kcal
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Course
Dessert, Baked Goods
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Cuisine
American
Chocolate Peppermint Cookies
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Homemade butter Cookies are dipped in chocolate and sprinkled with peppermint candy to create these delicious, festive cookies!
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Ingredients
- 1 cup unsalted butter room temperature
- 1 cup granulated sugar
- 3 large egg yolks room temperature
- 1 teaspoon peppermint extract
- 3 cups all-purpose flour
- ½ teaspoon salt
- 2 cups dark chocolate melting wafers
- ¼ cup Crushed peppermint candies
Instructions
- Cream butter and sugar in a stand mixer for 3 to 4 minutes until light and fluffy, scraping down the sides as needed. Ensure you allow the full 3-4 minutes, this step is very important.
- Add the egg yolks and peppermint extract and mix for 30 seconds.
- Stir in the flour a little bit at a time mixing until combined. If the dough doesn't hold together, it needs to be mixed a little bit longer.
- Divide the dough in half and shape it into two logs, about 2" in diameter. Roll each log in parchment paper and chill for at least 1 hour (or up to 48 hours).
- Remove from the refrigerator and preheat the oven to 375°F and line a baking sheet with parchment paper.
- Unwrap the dough and slice into ½" thick slices. Place the doug on parchment lined pans about 1" apart.
- Bake for 10 to 12 minutes, just until the edges start to lightly brown. Cool completely on a wire rack.
- Melt the chocolate wafers in a bowl in the microwave on 30-second intervals stirring between each addition until fully melted.
- Dip half of each cookie in the chocolate and place on parchment or wax paper to set.
- Sprinkle the chocolate with crushed peppermint candy before the chocolate hardens.
Notes
- You can also use chocolate chips in place of the melting wafers, but make sure to add 2 teaspoons of shortening or coconut oil to them during melting.
- It’s very important that this dough chills for at least 1 hour but it can be chilled for up to 48 hours in advance.
- To freeze uncooked dough, wrap in parchment and refrigerate. Once chilled, wrap in plastic wrap and place in a freezer bag. Freeze for up to 3 months.
- To bake after freezing, let the dough thaw in the refrigerator for several hours or about 1 hour on the counter just until soft enough to slice then bake as directed.
- Cookies should be consumed within 5 days and stored in an airtight container.You can freeze baked or decorated cookies in an airtight freezer bag for up to 3 months. Make sure to squeeze out any excess air.
Nutrition Information
Show Details
Calories
167
(8%)
Carbohydrates
23g
(8%)
Protein
2g
(4%)
Fat
7g
(11%)
Saturated Fat
4g
(20%)
Cholesterol
29mg
(10%)
Sodium
125mg
(5%)
Potassium
42mg
(1%)
Fiber
1g
(4%)
Sugar
10g
(20%)
Vitamin A
180IU
(4%)
Calcium
9mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 36cookies
Amount Per Serving
Calories 167 kcal
% Daily Value*
| Calories | 167 | 8% |
| Carbohydrates | 23g | 8% |
| Protein | 2g | 4% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 29mg | 10% |
| Sodium | 125mg | 5% |
| Potassium | 42mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 10g | 20% |
| Vitamin A | 180IU | 4% |
| Calcium | 9mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
30 reviews
Excellent
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