Chocolate-Dipped Peppermint Cookies

Name: Chocolate-Dipped Peppermint Cookies
Total time: 40 min
Yield: 20 - 22 serving(s)
Ingredients: 1 1/4 c. all-purpose flour; 1/4 tsp. baking powder; 1/4 tsp. kosher salt; 1/2 c. (1 stick) unsalted butter, at room temperature; 1/3 c. sugar; 1 large egg yolk; 1/2 tsp. pure vanilla extract; 1/4 tsp. peppermint extract; 4 oz. dark chocolate, chopped; 3 candy canes, crushed, for sprinkling

They’re a cookie-swap crowd-pleaser.

By Joy ChoPublished: Dec 1, 2023

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mike garten

Yields:

20 - 22 serving(s)

Total Time:

40 mins

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Just a splash of peppermint extract infuses this holiday favorite with balanced minty flavor, and a dark chocolate coating and a sprinkling of crushed candy canes add eye-catching contrast that makes the seasonal sweet too good to pass up.

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Ingredients

1 1/4 cups
all-purpose flour
1/4 tsp.
baking powder
1/4 tsp.
kosher salt
1/2 cup
(1 stick) unsalted butter, at room temperature
1/3 cup
sugar
1
large egg yolk
1/2 tsp.
pure vanilla extract
1/4 tsp.
peppermint extract
4 oz.
dark chocolate, chopped
3
candy canes, crushed, for sprinkling

Directions

1. Step 1n medium bowl, whisk together flour, baking powder, and salt. In stand mixer on medium, beat butter and sugar, scraping bowl halfway through, until light and fluffy, 2 to 3 minutes. Beat in yolk, then extracts.
2. Step 2Reduce speed to low, gradually add flour mixture and mix until just incorporated. Turn out dough onto piece of plastic wrap and shape into 6-inch log. Wrap and freeze 30 minutes to 3 months. (If freezing longer, let thaw slightly at room temp to ease slicing; cookies may need an extra 1 to 2 minutes of baking.)
3. Step 3Heat oven to 350°F. Line 2 baking sheets with parchment paper. Slice log crosswise 1/4 inch thick and transfer to prepared baking sheets, spacing 2 inches apart. Bake, rotating positions of pans halfway through, until cookies are light golden brown around edges, 12 to 15 minutes. Let cool on baking sheets 5 minutes, then transfer to wire racks to cool completely.
4. Step 4In bowl, microwave chocolate in 20-second increments, stirring in between, until melted and smooth. Dip cooled cookies halfway in chocolate, sprinkle with candy cane bits, and return to parchment-lined baking sheets. Refrigerate until set, at least 15 minutes, then refrigerate in airtight container to keep chocolate from melting.