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Peppermint Chocolate Dipped Sugar Cookies topped with crushed candy canes.
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Peppermint Chocolate Dipped Sugar Cookies

Sugar cookies dipped in melted chocolate and topped with crushed peppermint candy canes.
Yield: about 2 dozen
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Course: Dessert
Cuisine: American
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.