Chocolate Covered Peppermint Crunchy Cookies
Crunchy, chocolate peppermint cookies covered in milk and white chocolate and topped with sprinkles or peppermint crunch.
chocolate cookies, cookies, crunchy cookies, peppermint, peppermint cookies
all purpose flour
milk (or dark) chocolate melts
white chocolate melts
Peppermint crunch chips for topping
Holiday sprinkles for topping
Beat butter, powdered sugar and peppermint extract together, on medium speed, for 1-2 minutes until light and fluffy.
Reduce speed to low and mix in flour, cocoa powder, baking soda, and salt.
Take out the dough and roll it in a log. Wrap the dough in the saran wrap and put it in the freezer for 30-45 minutes. (Transfer into the fridge if you are not ready to bake yet).
Preheat the oven to 350 degrees. Line cookie sheet with parchment paper and grease lightly.
Cut the cookie dough into 1/4 inch rounds. Lay out the cookie dough onto the cookie sheet about 1 inch apart and bake for 10-12 minutes.
Cool cookies completely on a wire rack.
Melt milk chocolate and white chocolate melts, separately, in the microwave. Make sure to set the microwave at
and heat for a 45 seconds- 1 minute. Stir until all smooth.
Dip cookies in chocolate and place them on parchment paper to set.
Sprinkle with peppermint crunch or sprinkles while chocolate is still wet or it will not stick.
All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have a slight variation.
I found this recipe on willcookforsmiles.com