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Peppermint Cookies
Four-ingredient Peppermint Cookies are the tastiest holiday treat! They look so fancy, but couldn't be easier to make. Add these treats to a cookie platter or gift 'em out!
Servings 40 cookies
Calories 75kcal
Cost $6.12
Ingredients
- 10 oz. package grasshopper (mint) cookies (40 cookies)(Note 1)
- 10 oz. package (2 cups) white chocolate melting wafers (Note 2)
- 1-1/2 teaspoon vegetable or coconut oil or shortening
- 3 full-sized candy canes or peppermint bark (Note 3)
Instructions
- PREP: Line a large sheet pan with parchment paper (or foil). Place the mint cookies in the freezer for at least 30 minutes (the longer they spend in the freezer, the better).
- CRUSH PEPPERMINT: Add the unwrapped candy canes to a large plastic bag (or two; the peppermint has a tendency to rip through plastic bags as it is crushed). Seal the bag without air in it, and then crush with a rolling pin or meat mallet until coarse crumbs are formed. Set aside.
- MELT CHOCOLATE: Combine white chocolate melts and oil in a microwave-safe bowl. Microwave in bursts until fully melted. Let cool a bit so it's warm but not hot. (If the chocolate is too hot it will melt the chocolate on the mint cookies).
- COAT COOKIES: Working with a few cookies at a time (leaving the rest in the freezer), coat in chocolate. I dip a fork in the chocolate then place a cookie on top of the dipped fork. With my other hand and a spoon, I spoon the melted chocolate over the fork. I tap the fork a few times to get the chocolate smooth and then drag the fork across the edge of the bowl to remove excess chocolate. I use a knife to push the cookie off of the fork and back onto the lined sheet pan. Work quickly so the chocolate on the cookie doesn't have a chance to melt into the white chocolate. (See Note 4 for "Troubleshooting.")
- ADD CRUSHED CANDY CANES: Working quickly, before the white chocolate has a chance to harden, sprinkle crushed peppermint on top of the cookies (add to preference). Repeat the process of coating one cookie at a time in chocolate and then topping that cookie with crushed candy canes until all the cookies have been decorated. Allow dipped cookies to harden at room temperature (not in the fridge/freezer).
- STORAGE: These cookies are best eaten within a week. Store in a tightly sealed container in a cool, dark place at room temperature. They don't need to be refrigerated, but are tasty that way too!
Video
Notes
Note 1: Mint/Grasshopper Cookies: Use a package of fudge mint or grasshopper cookies. If you'd prefer to make your own grasshopper cookie, try this thin mint cookie recipe from my friend Sally!
Note 2: White chocolate: We recommend chocolate made for melting like good quality baking bars (such as Bakers® , Lindt®, or Ghiradelli®) or good quality melting wafers (such as Ghiradelli) for best results. Both bars and melts are found in the baking aisle of the store--we like using melts best for ease!
Note 3: Candy canes or peppermint bark. We like topping the dipped cookies with a sprinkle of crushed candy canes or finely chopped peppermint bark chocolates. This is an optional, but fun, addition that adds flavor and texture while also making the cookies look even fancier!
Note 4: Trouble-shooting:
- If the chocolate is too thick and not coating cookies well, add 1/2 teaspoon additional coconut oil.
- If chocolate begins to harden while dipping, reheat the melted chocolate in the microwave for another 15 seconds. (Depending on how quickly you work or how fast the chocolate is hardening, you might have to re-melt the chocolate a few times.)
- If the chocolate coating on the mint cookies is melting into the white chocolate, freeze the cookies for longer or let the white chocolate cool a bit.
Nutrition
Serving: 40serving | Calories: 75kcal | Carbohydrates: 10.4g | Protein: 0.8g | Fat: 3.8g | Cholesterol: 0.1mg | Sodium: 18.8mg | Fiber: 0.7g | Sugar: 7.6g