Soft and chewy peppermint chocolate sugar cookies are great for ice cream sandwiches! These sugar cookies are dipped in melted chocolate and topped with crushed peppermint candy canes.
The holidays were so easy as a kid. You had a few weeks off from school and didn’t have to worry about a thing!
The holidays was just a time to enjoy yourself and partake in all the merry events and activities. No worries, no stress, you just cruise and relax into the new year.
That’s not the case once you’ve grown up. Responsibilities and to-do lists are overloaded during the holiday season. My big obligation- creating sweets and desserts for family and friends!
Chewy Sugar Cookies
Sugar cookies are the most versatile cookie ever. They’re synonymous with pretty much every holiday. Heart sugar cookies for Valentine’s Day, bunnies and eggs for Easter, pine trees and ornaments for Christmas.
There are several types of sugar cookies, each with their own unique characteristics:
- Chewy Sugar Cookies are known for soft, chewy centers. The dough is often rolled in granulated sugar before baking.
- Crisp Sugar Cookies have a higher ratio of sugar to butter. This results in a crunchier, firmer cookie.
- Drop Sugar Cookies are scooped or portioned by spoonfuls of dough directly onto the baking sheet. They are often soft and chewy.
- Cut-Out Sugar Cookies are rolled out and stamped into desired shapes. They are often decorated with royal icing, glaze, or fondant.
These sugar cookies for people who don’t want to deal with cookie cutters and punching out shapes. These are simple drop cookies.
To make them festive and fancy, I dipped them in dark chocolate and sprinkled on crushed candy canes.
Try these cookies for ice cream sandwiches using fresh mint ice cream, peppermint ice cream, or dark chocolate mint ice cream!
More Holiday Peppermint Recipes
- Peppermint Bark Marshmallow Cereal Bars
- Chocolate Peppermint Cake
- Peppermint Bark Rolls
- Peppermint Patty Cookies
Peppermint Chocolate Dipped Sugar Cookies
Ingredients
- 10 Tablespoons unsalted butter, (141 g), room temperature
- 1 ¼ cup granulated sugar, (250 g)
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 ¾ cup all-purpose flour, (227 g)
- 1 teaspoon baking soda
- ½ teaspoon fine sea salt
Toppings:
- 1 cup dark chocolate, (170 g), roughly chopped
- crushed candy canes or peppermints, as needed
Instructions
- Preheat oven to 350°F.
- In large bowl, beat together butter and sugar with an electric mixer on medium speed until creamy. Add egg and vanilla and mix until combined.
- In another bowl, whisk together flour, baking soda, and salt. Add to butter mixture. Mix on low speed until thoroughly combined.
- Use 1-½ inch (diameter) cookie scoop to portion out balls of dough. Place cookie balls about 2-inches apart on a parchment lined baking sheet.
- Bake for 10-12 minutes until the edges of the cookie are set. Allow to cool on baking sheet for 3 minutes and then transfer to a wire rack to cool to room temperature.
Assembly:
- Gently melt chopped chocolate over a double boiler. Stir until smooth. Remove from heat and allow to cool slightly.
- Dip room temperature cookies in melted chocolate, immediately sprinkle with crushed candy canes and allow to set up on a wire rack. Allow chocolate to set before eating.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
These are so festive! I’ll have to try these soon!