These Chocolate Dipped Peppermint Chocolate Chip Cookies take a classic cookie recipe and make it SO much better! A peppermint mocha lover’s dream!
Let me paint a picture for you: soft chocolate chip cookies, blanketed with smooth Ghirardelli chocolate, and finished with a sprinkle of cool peppermint crunch.
One of my all-time favorite holiday flavor combos is chocolate and peppermint (I’m practically addicted to Starbuck’s Peppermint Mochas!) So these peppermint chocolate chip cookies are right up my alley!
Chocolate-Dipped Peppermint Chocolate Chip Cookies
This is a BIG batch of cookies, perfect for gifting or bringing to holiday parties — it makes about 3 dozen cookies!
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- Unsalted sweet cream butter, softened
- Light brown sugar
- Granulated sugar
- Eggs
- Vanilla extract
- Semi-sweet chocolate chips
- All-purpose flour
- Baking soda
- Salt
- Ghirardelli chocolate melting wafers
- Candy canes
- Stand mixer
- Non-slip mixing bowls
- Cookie sheet
- Non-stick silicone baking mats
Free printable copy of full recipe ingredients/directions available at bottom of the post. Click here to jump to full recipe.
How to make Chocolate Dipped Peppermint Chocolate Chip Cookies
Preheat oven to 350°F.
In a standing mixer, cream the butter and sugars together until fluffy. Add eggs one at a time until fully mixed. Mix in vanilla.
In another bowl, sift together dry ingredients.
Slowly mix dry ingredients into bowl of wet ingredients until well combined. Stir in chocolate chips by hand.
Using a small ice cream scoop, scoop dough onto prepared baking sheets, 2 inches apart.
Pro tip: We love these reusable non-stick silicone baking mats because cookies slide right off! Plus you can use them over and over unlike parchment paper.
Bake 8-11 minutes at 350°F.
Allow cookies to cool while you melt the Ghirardelli chocolate wafers. You can do this with a double boiler or in the microwave, but be sure to use a microwave safe bowl and handle with care as bowl may become hot.
Stir melted chocolate until smooth, then dip half of each cookie into the chocolate. Allow excess chocolate to drip back into the bowl, then set cookie on your baking sheet.
Sprinkle crushed candy canes on the still wet chocolate, then allow to set.
Free printable copy of full recipe ingredients/directions available at bottom of the post. Click here to jump to full recipe.
Be sure to check out our huge collection of Blogger’s Best Christmas Cookies, with over 70 recipes and counting!
Grab a free printable copy of this Peppermint Chocolate Chip Cookies recipe:
These Chocolate Dipped Peppermint Chocolate Chip Cookies take a classic cookie recipe and make it SO much better! A peppermint mocha lover's dream!
- 1 cup unsalted sweet cream butter softened
- 1 1/2 cups light brown sugar
- 1 1/2 cups granulated sugar
- 4 eggs
- 2 teaspoons vanilla
- 1 cup semi-sweet chocolate chips
- 4 1/2 cups flour
- 1 1/2 teaspoons baking soda
- 2 teaspoons salt
- 2 bags Ghirardelli chocolate melting wafers
- 1 cup candy canes crushed
Preheat oven to 350°F.
In a standing mixer, cream the butter and sugars together until fluffy. Add eggs one at a time until fully mixed. Mix in vanilla.
In another bowl, sift together dry ingredients.
Slowly mix dry ingredients into bowl of wet ingredients until well combined. Stir in chocolate chips by hand.
Using a small ice cream scoop, scoop dough onto prepared baking sheets, 2 inches apart.
Bake 8-11 minutes at 350°F.
Allow cookies to cool while you melt the Ghirardelli chocolate wafers. You can do this with a double boiler or in the microwave, but be sure to use a microwave safe bowl and handle with care as bowl may become hot.
Stir melted chocolate until smooth, then dip half of each cookie into the chocolate. Allow excess chocolate to drip back into the bowl, then set cookie on your baking sheet.
Sprinkle crushed candy canes on the still wet chocolate, then allow to set.
Note: Nutrition information is a rough estimate only; actual values will vary based on the exact ingredients used and amount of recipe prepared.
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