- Prep Time: 40 minutes
- Cook Time: 15 minutes
- Servings: 24
- Course: Dessert
These chocolate-dipped peppermint cookies are easy to make and perfect for holiday cookie exchanges. For added flair, sprinkle the chocolate-dipped portion of each cookie with crushed peppermint candies.
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- Reynolds® Parchment Paper
- 1 cup all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup butter, softened
- 3/4 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/4 cup milk
- 1 teaspoon vanilla
- 1/2 teaspoon peppermint extract
- 4 ounces semisweet or milk chocolate squares
- 1 tablespoon shortening
Preheat oven to 350°F. Line two cookie sheets with Reynolds® Parchment Paper.
In a medium bowl, combine flour, cocoa powder, baking soda, and salt; set aside.
In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar and brown sugar and beat until combined, scraping sides of bowl occasionally. Beat in milk, vanilla, and peppermint extract until combined. Gradually beat in as much of the flour mixture as you can with the mixer. Using a wooden spoon, stir in any remaining flour mixture.
Using a 1 tablespoon scoop, drop batter 2 inches apart on prepared cookie sheets. Bake about 15 minutes, or until cookies look dry and edges are set. Transfer cookies on parchment to a wire rack; cool completely.
In a small microwave-safe bowl, combine semisweet or milk chocolate squares and shortening. Microwave on high for 1 to 1-1/2 minutes, or until melted and smooth, stirring every 30 seconds. Dip one end of each cookie into the chocolate mixture. Let cookies stand on a sheet of parchment paper until the chocolate is set.
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