Peppermint Chocolate Dipped Sugar Cookies
Sugar cookies dipped in melted chocolate and topped with crushed peppermint candy canes.Yield: about 2 dozen
Servings: 24
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
Calories: 162kcal | Carbohydrates: 21g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 21mg | Sodium: 99mg | Potassium: 67mg | Fiber: 1g | Sugar: 12g | Vitamin A: 160IU | Calcium: 9mg | Iron: 1mg