Decadent Peppermint Chocolate Cookies
Indulge in the irresistible combination of rich chocolate and invigorating peppermint with these homemade thin mint cookies. Crafted from scratch, these delightful treats feature a chocolate sugar cookie base that is perfectly complemented by a glossy coating of melted semisweet chocolate infused with a hint of peppermint. These cookies are perfect for sharing during the holiday season or enjoying as a sweet pick-me-up any time of year. Feel free to experiment with different types of chocolate or even add crushed peppermint candies for an extra festive touch!
N/A
Servings
50
Calories
12
Ingredients
Ingredients
unsalted butter
3/4 cup (at room temperature)
granulated sugar
1 cup (none)
egg
1 (large)
vanilla extract
1 teaspoon (none)
peppermint extract
1/4 teaspoon (first addition)
all-purpose flour
1 1/2 cups (none)
unsweetened cocoa powder
3/4 cup (none)
baking powder
1 teaspoon (none)
salt
1/8 teaspoon (none)
semisweet chocolate
14 ounces (coarsely chopped)
canola oil
1/2 teaspoon (none)
peppermint extract
1/2 teaspoon (second addition)
Instructions
1
Begin by preheating your oven to 350°F (175°C).
2
In a large mixing bowl, use an electric mixer to beat the unsalted butter for about 30 seconds until softened. Gradually add granulated sugar and continue beating on medium speed until the mixture becomes light and fluffy, approximately 1 minute.
3
Add the egg, vanilla extract, and 1/4 teaspoon of peppermint extract to the butter mixture. Beat until fully combined, making sure to scrape down the sides of the bowl as necessary.
4
In a separate mixing bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and salt until well blended.
5
With the mixer set to low speed, gradually incorporate the dry ingredient mixture into the wet ingredients, mixing just until combined and no flour streaks remain.
6
Divide the dough into two equal portions and shape each portion into a disc. Wrap each disc in plastic wrap and refrigerate for at least 1 hour. Chilling the dough is crucial for preventing the cookies from spreading during baking.
7
After chilling, remove one disc of dough from the refrigerator. On a surface dusted with cocoa powder (instead of flour to avoid white spots on the cookies), roll out the dough to a thickness of 1/4 inch.
8
Using a 2-inch round cookie cutter, cut out circles from the rolled dough. Carefully transfer each cut circle to a baking sheet using a small spatula. Re-roll any remaining dough scraps and repeat until all dough is used.
9
Bake the cookies in the preheated oven for 8 minutes. The cookies will look soft but will set as they cool. Allow them to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
10
While the cookies are cooling, prepare the chocolate coating. Place the chopped semisweet chocolate and 1/2 teaspoon of canola oil in the top of a double boiler over simmering water. Stir frequently until the chocolate is fully melted and smooth. Remove from heat and stir in the remaining 1/2 teaspoon of peppermint extract.
11
Once the cookies are completely cooled, dip each cookie one at a time into the melted chocolate. Use a fork to completely submerge the cookie, then lift it out and let excess chocolate drip off by tapping the fork against the side of the bowl.
12
Place the dipped cookies onto a baking sheet lined with parchment or waxed paper. Allow the cookies to stand at room temperature until the chocolate has set completely.
Nutrition Information
2.6
Fat
6.7
Carbs
0.6
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Decadent Peppermint Chocolate Cookies?
They are homemade thin mint style cookies featuring a rich chocolate sugar cookie base coated in melted semisweet chocolate infused with peppermint.
How many calories are in each cookie?
Each cookie contains 50 calories.
How long should the cookie dough be chilled?
The dough should be refrigerated for at least 1 hour to prevent the cookies from spreading during baking.
What temperature should the oven be set to?
Preheat your oven to 350°F (175°C) before baking.
What type of chocolate is recommended for the coating?
The recipe calls for 14 ounces of coarsely chopped semisweet chocolate.
Why is cocoa powder used for rolling out the dough instead of flour?
Using cocoa powder on the surface prevents white spots from appearing on the dark chocolate cookies.
What is the fat content per cookie?
Each cookie contains 2.6 grams of fat.
How many ingredients are required for this recipe?
There are 12 ingredients in total, including items like unsalted butter, cocoa powder, and peppermint extract.
How thick should I roll the cookie dough?
The dough should be rolled out to a thickness of 1/4 inch.
What size cookie cutter is needed?
A 2-inch round cookie cutter is used to create the circles.
How long do the cookies need to bake?
Bake the cookies for 8 minutes; they will look soft but will set as they cool.
What is the purpose of adding canola oil to the chocolate coating?
A half teaspoon of canola oil is added to the chocolate to help it melt smoothly and create a glossy finish.
How many carbohydrates are in one serving?
There are 6.7 grams of carbohydrates in each cookie.
When should I add the peppermint extract?
Peppermint extract is added twice: 1/4 teaspoon goes into the dough mixture, and 1/2 teaspoon is stirred into the melted chocolate coating.
How should the cookies be cooled after baking?
Allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Can I add other toppings to these cookies?
Yes, you can add crushed peppermint candies for an extra festive touch after dipping them in chocolate.
What is the protein content per cookie?
Each cookie provides 0.6 grams of protein.
What type of cocoa powder is used in the dough?
The recipe specifies 3/4 cup of unsweetened cocoa powder.
How do I ensure the chocolate coating sets properly?
Place the dipped cookies on a baking sheet lined with parchment or waxed paper and let them stand at room temperature until set.
What is the first step in the instructions?
The first step is to preheat your oven to 350°F (175°C).
How do I mix the butter and sugar?
Beat softened unsalted butter for 30 seconds, then gradually add granulated sugar and beat on medium speed for about 1 minute until light and fluffy.
What method is used to melt the chocolate?
Use a double boiler over simmering water, stirring frequently until the chocolate and oil are melted and smooth.
What should the consistency of the butter be?
The butter should be at room temperature and softened before you begin mixing.
How do I dip the cookies into the chocolate?
Use a fork to completely submerge each cookie, then lift it out and tap the fork against the side of the bowl to remove excess chocolate.
Is salt included in the recipe?
Yes, 1/8 teaspoon of salt is whisked into the dry ingredients.
What kind of egg is used?
The recipe requires one large egg.
Can I use different types of chocolate for the coating?
Yes, feel free to experiment with different types of chocolate based on your preference.
What tags are associated with this recipe?
Tags include cookies, dessert, peppermint, chocolate, homemade, baking, holiday treats, and sweet.
How much vanilla extract is used?
The recipe calls for 1 teaspoon of vanilla extract.
Is this recipe considered easy?
Yes, it is tagged as an easy recipe, suitable for sharing during the holidays.