Chocolate-Dipped Peppermint Chocolate Chip Cookies
These Chocolate Dipped Peppermint Chocolate Chip Cookies take a archetype cookie recipe and brand information technology SO much better! A peppermint mocha lover's dream!
Let me paint a picture for you: soft chocolate chip cookies, blanketed with smooth Ghirardelli chocolate, and finished with a sprinkle of cool peppermint crunch.
I of my all-time favorite vacation flavor combos is chocolate and peppermint (I'm practically addicted to Starbuck's Peppermint Mochas!) So these peppermint chocolate bit cookies are right up my alley!
Chocolate-Dipped Peppermint Chocolate Flake Cookies
This is a Big batch of cookies, perfect for gifting or bringing to holiday parties — it makes almost 3 dozen cookies!
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- Unsalted sugariness cream butter, softened
- Light brown sugar
- Granulated sugar
- Eggs
- Vanilla extract
- Semi-sweetness chocolate chips
- All-purpose flour
- Baking soda
- Salt
- Ghirardelli chocolate melting wafers
- Processed canes
- Stand mixer
- Not-slip mixing bowls
- Cookie sheet
- Non-stick silicone blistering mats
Complimentary printable copy of full recipe ingredients/directions available at lesser of the post. Click here to jump to full recipe.
How to make Chocolate Dipped Peppermint Chocolate Fleck Cookies
Preheat oven to 350°F.
In a standing mixer, cream the butter and sugars together until fluffy. Add eggs one at a fourth dimension until fully mixed. Mix in vanilla.
In another bowl, sift together dry ingredients.
Slowly mix dry out ingredients into bowl of wet ingredients until well combined. Stir in chocolate chips by hand.
Using a small ice foam scoop, scoop dough onto prepared baking sheets, 2 inches apart.
Pro tip: We dear these reusable not-stick silicone baking mats because cookies slide right off! Plus you tin use them over and over unlike parchment paper.
Bake 8-11 minutes at 350°F.
Allow cookies to absurd while you melt the Ghirardelli chocolate wafers. You can do this with a double boiler or in the microwave, just be sure to utilise a microwave safety bowl and handle with intendance as basin may go hot.
Stir melted chocolate until smooth, then dip one-half of each cookie into the chocolate. Permit backlog chocolate to baste back into the bowl, and so gear up cookie on your baking sheet.
Sprinkle crushed candy canes on the still wet chocolate, then allow to prepare.
Free printable re-create of full recipe ingredients/directions available at bottom of the mail service. Click here to jump to full recipe.
Exist sure to check out our huge collection of Blogger's Best Christmas Cookies, with over 70 recipes and counting!
Grab a free printable copy of this Peppermint Chocolate Chip Cookies recipe:
Chocolate Dipped Peppermint Chocolate Chip Cookies
These Chocolate Dipped Peppermint Chocolate Scrap Cookies take a classic cookie recipe and make it Then much meliorate! A peppermint mocha lover's dream!
Servings: 36 cookies
Calories: 165 kcal
- 1 cup unsalted sweetness foam butter softened
- 1 1/two cups light brown sugar
- 1 ane/ii cups granulated sugar
- 4 eggs
- 2 teaspoons vanilla
- i loving cup semi-sweet chocolate chips
- 4 ane/two cups flour
- ane 1/two teaspoons baking soda
- 2 teaspoons salt
- 2 bags Ghirardelli chocolate melting wafers
- 1 cup candy canes crushed
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Preheat oven to 350°F.
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In a standing mixer, cream the butter and sugars together until fluffy. Add together eggs one at a time until fully mixed. Mix in vanilla.
-
In some other basin, sift together dry out ingredients.
-
Slowly mix dry ingredients into basin of wet ingredients until well combined. Stir in chocolate chips by hand.
-
Using a small-scale water ice cream scoop, scoop dough onto prepared blistering sheets, 2 inches autonomously.
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Bake eight-xi minutes at 350°F.
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Allow cookies to cool while you melt the Ghirardelli chocolate wafers. You can do this with a double boiler or in the microwave, merely exist sure to use a microwave safe bowl and handle with intendance as basin may become hot.
-
Stir melted chocolate until shine, then dip half of each cookie into the chocolate. Allow excess chocolate to drip dorsum into the bowl, then set cookie on your baking canvas.
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Sprinkle crushed processed canes on the withal wet chocolate, then allow to set.
Note: Diet information is a rough approximate only; actual values volition vary based on the exact ingredients used and amount of recipe prepared.
Serving: i cookie | Calories: 165 kcal | Carbohydrates: 23 g | Protein: 1 chiliad | Fat: eight g | Sodium: 9 mg | Sugar: 18 k
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Stacey is the creator of The Soccer Mom Weblog, a Houston Texas mom blog that focuses on positive living for women and families. She loves to share real food recipes, coin-saving tips, parenting encouragement, kids activities, DIY tutorials, home hacks, fitness, and so much more! To become to know Stacey fifty-fifty better, click here.
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