Chocolate Dipped Peppermint Chocolate Chip Cookies
These Chocolate Dipped Peppermint Chocolate Chip Cookies take a classic cookie recipe and make it SO much better! A peppermint mocha lover's dream!
Servings 36 cookies
Calories 165kcal
Ingredients
- 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
Instructions
- 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.
Notes
Note: Nutrition information is a rough estimate only; actual values will vary based on the exact ingredients used and amount of recipe prepared.
Nutrition
Serving: 1cookie | Calories: 165kcal | Carbohydrates: 23g | Protein: 1g | Fat: 8g | Sodium: 9mg | Sugar: 18g