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5.0 from 30 votes

Chocolate Peppermint Cookies

Homemade butter Cookies are dipped in chocolate and sprinkled with peppermint candy to create these delicious, festive cookies!

Prep Time
15 mins
Cook Time
15 mins
Additional Time
1 hr
Total Time
1 hr 35 mins
Servings: 36 cookies
Calories: 167 kcal
Course: Dessert , Baked Goods
Cuisine: American

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

    Cup of Yum
  1. 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.
  2. Add the egg yolks and peppermint extract and mix for 30 seconds.
  3. 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.
  4. 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).
  5. Remove from the refrigerator and preheat the oven to 375°F and line a baking sheet with parchment paper.
  6. Unwrap the dough and slice into ½" thick slices. Place the doug on parchment lined pans about 1" apart.
  7. Bake for 10 to 12 minutes, just until the edges start to lightly brown. Cool completely on a wire rack.
  8. Melt the chocolate wafers in a bowl in the microwave on 30-second intervals stirring between each addition until fully melted.
  9. Dip half of each cookie in the chocolate and place on parchment or wax paper to set.
  10. 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

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

% 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.