Chocolate Dipped Chocolate Cookies with Peppermint

Why you'll love it?

• Ideal for anyone who loves the classic chocolate and peppermint pairing.
• Festive cookie for your Christmas cookie exchange
• Cookies can be frozen and decorated before holidays
• Easy to make!
• Hold their shapes in the oven
• Cut them into any shape your heart desires
• A plethora of decorating ideas

Shape ideas

The possibilities are endless when it comes to shaping these chocolate dipped chocolate cookies. You can keep it simple with classic rounds, squares, or rectangles, or get creative with your favorite cookie cutters.

For a fun twist, use a skull-shaped cutter to make brown skull cookies, or heart shapes for a Valentine's Day treat. During the holiday season, these cookies are perfect for cutting into festive shapes like gingerbread men, stars, or Christmas trees—ideal for those who want to skip the gingerbread dough but still enjoy the holiday spirit.

The versatility of these chocolate sugar cookies makes them perfect for any occasion, and you can easily customize the shapes to match the season or celebration!

Decorating ideas

This chocolate sugar cookie dough is incredibly versatile! While it's delicious dipped in melted chocolate and topped with crushed candy canes, you can easily customize it to your taste. Not a fan of candy canes? Simply swap them for red and green sprinkles to keep the cookies festive and fun.

When cutting out circles, spread melted chocolate over the top, leaving a small ¼-inch border. Then, sprinkle crushed peppermint candy on top. It will look more like the peppermint chocolate bark.

For a simpler touch, skip the dipping and drizzle melted white or dark chocolate over the cookies using a fork. Alternatively, sandwich two cookies together with rich chocolate or Nutella ganache, as given in the butter cookies recipe for a decadent treat. Also, you could try cutting them into triangles as we did for the pie crust cookies recipe.

👩‍🍳 To make chocolate ganache, heat ¼ cup of heavy cream until hot, then pour it over 4 ounces of semi-sweet chocolate chips. Stir until the chocolate is completely melted and smooth. Let the ganache cool to thicken. Once it's ready, spread a layer of ganache on one cookie, then carefully top it with another, pressing gently to form a cookie sandwich.

Skip the melted chocolate and instead top your cookies with royal icing or a simple powdered sugar glaze, just like in the almond flour lemon cookies.

How to crush candy canes?

To crush candy canes for decorating chocolate-dipped chocolate cookies, start by removing the wrappers from the candy canes. Place them in a resealable plastic bag. Then, use a rolling pin or mallet to gently crush the candy canes. Crush them to your preferred size—I recommend a coarser chop with no large chunks, as this creates the perfect texture for decorating your cookies.

Recipe tips

• When doubling the recipe, use one whole egg instead of two egg whites.
• This chocolate cookie dough is very forgiving. If the dough feels too dry, add a little milk. If it’s too sticky, simply mix in a bit more flour until it reaches the right consistency.
• Chill the dough before rolling makes it easy to roll and cut.
• Chill the cut cookie dough before baking to ensure they don't spread in the oven.

Freezing instructions

The chocolate sugar cookie dough can be frozen for up to 2 months. Simply wrap the dough in plastic wrap, then place it in a freezer-safe zippered bag. When you're ready to use it, just transfer the dough to the fridge overnight to thaw.

Baked and cooled cookies (without any decoration) can be frozen for up to two months. To thaw, simply leave them at room temperature for a few hours before decorating. These make the perfect holiday cookie—ideal for busy Christmas preparations!