Chocolate Peppermint Cookies Dipped in White Candy Coating and Sprinkled with Crushed Peppermint

I have a chocolate cookie recipe I've had since early in our marriage, 25+ years ago.  You can add any kind of chip to it - and for us, typically it's peanut butter chips, but often mini chocolate chips or sometimes white chocolate chips and/or macadamia nuts, etc.  You can also add peppermint chips  or Peppermint Crunch when they are available in stores during the holiday season (or online through Amazon year round - Andes Peppermint Crunch Baking Chips 10oz - 2 Unit Pack), etc.  In other words; a great chocolate cookie recipe you can do numerous things with.  I've also used the dough to press into mini muffin cups, baked and pressed a Reese's peanut butter cup into them.  SO many things you can do with this dough!

Because of the cocoa in it, it's a chewy, moist cookie - which our family prefers.  However, this cookie can also be a crunchy cookie if you simply bake it another minute or two.  So timing is important.  8-9 minutes for a chewy cookie and 10-12 minutes for a crisp, sturdy cookie.

This year for the holidays I added peppermint to the dough, then dipped them half way into melted white almond bark (link at the bottom of this post) and then sprinkled with a mixture of crushed peppermint candies (I pulsed in my food processor a few times to crush) mixed with some leftover Andes Peppermint Crunch Baking Chips I had leftover from other recipes.  The result is delicious and fun and festive and is a great addition to our Christmas cookie platters.

Chocolate Peppermint Cookies Dipped in White Candy Coating with Crushed Peppermint

1 c real butter
2 c sugar
2 eggs
1 t vanilla
5 drops peppermint oil extract (I use LorAnn Peppermint Oil) you could also use 1-2 t peppermint extract
2 c flour
3/4 c cocoa
1 baking soda
1/2 t salt

Cream the butter and sugar. Add eggs and extracts/oils. Don't over mix. Add the flour, cocoa, baking soda and salt all at once and slowly start the beater to mix it in together.  Drop or scoop by tablespoons onto an ungreased cookie sheet. Bake at 350 for 8-9 minutes for a chewy, soft cookie and 10-12 minutes for a more crisp, durable cookie. They will be puffy when they come out of the oven but will flatten while cooling. Let them set for 1-2 minutes, remove from the pan to cool completely.


1/2 package (about 12 oz.) of white almond bark or white candy chips or white chocolate chips
If you are using almond bark you don't have to add anything to it, if you are using white chocolate chips, add about 2 T shortening.  Melt over a double boiler on the stove or in the microwave.  Quickly dip half a cooled cookie into the candy coating and place on parchment or foil.  Immediately sprinkle with bits of crushed peppermint candies and/or Andes Peppermint Crunch.  Let set about an hour to harden so you can pack, freeze or serve.

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