5 from 3 votes
Chocolate Peppermint Spritz Cookies
These chocolate-dipped peppermint chocolate spritz cookies combine a tender chocolate mint cookie with a layer of rich, dark chocolate. Chop them up to mix them into a peppermint ice cream, or make the chocolate spritz cookies heart-shaped to share with your boo on Valentine's Day.
Prep Time
40 mins
Cook Time
20 mins
Tempering chocolate and dipping cookies
2 hrs
Total Time
3 hrs
Servings:
96
cookies
Calories:
35 kcal
Course:
Baked Goods
Cuisine:
International
Ingredients
Chocolate peppermint spritz cookies
- 2¼ cups all-purpose flour 281 grams
- ⅓ cup cocoa powder 27 grams, baking
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup butter 16 tablespoons or 227 grams) softened, unsalted
- ⅖ cup granulated sugar (133 grams)
- 1 egg room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon peppermint extract
Tempered chocolate
- 1 to 2 pounds dark chocolate
Instructions
- Sift the flour, cocoa, baking powder, and salt into a medium sized bowl.
- Heat your oven to 350°F and place your oven racks towards the middle of the oven.
- In the bowl of your stand mixer, or a medium to large bowl if using a hand mixer, beat the butter and sugar until light and fluffy, about five minutes on medium speed with a stand mixer.
- Scrape down the bowl, add the egg, and beat on medium speed for one minute.
- Add the vanilla and peppermint extracts, and beat on medium speed for another minute.
- Add the dry ingredients and mix on low speed or by hand until the dry ingredients are fully incorporated.
- Load about one-quarter of the dough into your cookie press and fit it with your desired disc. Press out cookies onto a baking sheet, leaving a small amount of space between the cookies.
- Bake for 8 minutes for soft cookies, or 9 to 10 minutes for crispier cookies.
- Let the cookies cool for about 5 to 10 minutes on the baking sheet before moving them to a cooling rack to cool completely before dipping in chocolate. Let the baking sheet cool completely before making another batch of cookies.
- Temper the chocolate for dipping, dip, and let the cookies cool on a rack.
- Spritz cookies can be stored at room temperature for several days.
Cup of Yum
Notes
- This recipe will make between 4 and 8 dozen cookies, depending on your cookie press.
- If your spritz cookies aren't releasing from your cookie press, check out the main post for spritz cookie troubleshooting. Make sure you are pressing down firmly on your cookie sheet, and try spritzing on an unlined, chilled sheet.
- Tempered chocolate has the best flavor and texture for covering these chocolate peppermint spritz cookies, but feel free to use simple melted chocolate or chocolate melting wafers if you prefer the convenience.
Nutrition Information
Serving
3cookies
Calories
35kcal
(2%)
Carbohydrates
4g
(1%)
Protein
1g
(2%)
Fat
2g
(3%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
1g
(5%)
Trans Fat
1g
(50%)
Cholesterol
7mg
(2%)
Sodium
13mg
(1%)
Potassium
9mg
(0%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
62IU
(1%)
Calcium
2mg
(0%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 96 cookies
Amount Per Serving
Calories 35
% Daily Value*
| Serving | 3cookies | |
| Calories | 35kcal | 2% |
| Carbohydrates | 4g | 1% |
| Protein | 1g | 2% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 7mg | 2% |
| Sodium | 13mg | 1% |
| Potassium | 9mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 62IU | 1% |
| Calcium | 2mg | 0% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.