0.0 from 0 votes
Chocolate Peppermint Gingersnaps
Chocolate Peppermint Gingersnaps are soft and chewy chocolate gingersnaps with a hint of vanilla and peppermint mixture baked to perfection, then dipped in a creamy white chocolate and coated with coarse peppermint candies. Perfect for the holiday season!
Prep Time
25 mins
Cook Time
25 mins
Total Time
40 mins
Servings: 24 cookies
Calories: 273 kcal
Course:
Dessert , Snacks , Baked Goods
Cuisine:
American
Ingredients
- 1 cup semi-sweet chocolate chips
- 1 large egg
- ⅔ cup granulated sugar
- ½ cup canola oil
- ¼ cup light corn syrup
- 1 teaspoon peppermint extract
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ⅓ cup coarsely crushed peppermint candies
- ⅓ cup granulated sugar for rolling
- 2 cups white chocolate chips optional dipping
- ½ cup coarsely crushed peppermint candies for topping
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Line two baking sheets with parchment paper and set aside.
- Add 1 cup semi-sweet chocolate chips to a small bowl and heat it in the microwave in 30-second increments, stirring between each increment until fully melted. Set aside.
- Add 1 large egg, ⅔ cup granulated sugar, ½ cup canola oil, ¼ cup light corn syrup, 1 teaspoon peppermint extract, and 1 teaspoon vanilla extract to a large bowl and mix until combined. Add the melted chocolate to the sugar mixture and mix until fully combined.
- In a separate bowl whisk together 2 cups all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon salt. Slowly beat the flour mixture into the sugar mixture until combined. Stir in ⅓ cup coarsely crushed peppermint candies.
- Add ⅓ cup granulated sugar to a small bowl. Scoop the cookie dough into 1-inch balls and roll the balls in the sugar until fully coated. Place the sugar-coated cookie dough onto the prepared baking sheets leaving 2 inches between them.
- Bake for 12-15 minutes, until the edges are set. Let the cookies cool on the baking sheet for 2 minutes before transferring them to a cooling rack to finish cooling.
- When the cookies are completely cool, add 2 cups white chocolate chips to a small bowl. Heat it in the microwave in 30-second increments, stirring between each increment until fully melted. Dip each cookie halfway into the melted chocolate and sprinkle the tops with ½ cup coarsely crushed peppermint candies. Let the chocolate cool and set up before serving.
Cup of Yum
Notes
- Updated on December 4, 2019
- Original Post on December 20, 2018
Nutrition Information
Calories
273kcal
(14%)
Carbohydrates
37g
(12%)
Protein
3g
(6%)
Fat
13g
(20%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
2g
Monounsaturated Fat
5g
Trans Fat
0.02g
Cholesterol
11mg
(4%)
Sodium
114mg
(5%)
Potassium
100mg
(3%)
Fiber
1g
(4%)
Sugar
27g
(54%)
Vitamin A
20IU
(0%)
Vitamin C
0.1mg
(0%)
Calcium
38mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 24cookies
Amount Per Serving
Calories 273
% Daily Value*
| Calories | 273kcal | 14% |
| Carbohydrates | 37g | 12% |
| Protein | 3g | 6% |
| Fat | 13g | 20% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 11mg | 4% |
| Sodium | 114mg | 5% |
| Potassium | 100mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 27g | 54% |
| Vitamin A | 20IU | 0% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 38mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.