Peppermint Cookies
Four-ingredient Peppermint Cookies are the best holiday treat—easy to make, fancy-looking, and totally gift-worthy. Perfect for a cookie platter too!
Servings: 40 cookies
Cost: $7.12
Equipment
- Parchment paper or aluminum foil
Ingredients
- 1 (10-ounce) package grasshopper cookies 40 cookies, see note 1
- 1 (10-ounce) package white chocolate melting wafers 2 cups, see note 2
- 1-1/2 teaspoon vegetable oil or coconut oil or shortening
- 3 full-sized candy canes or peppermint bark, see note 3
Instructions
- Line a large sheet pan with parchment paper or foil. Place the mint cookies in the freezer for at least 30 minutes; the longer, the better.
- Add unwrapped candy canes to a large plastic bag (double-bag if needed to avoid tears). Seal without air and crush with a rolling pin or meat mallet into coarse crumbs. Set aside.
- Combine white chocolate melts and oil in a microwave-safe bowl. Heat in short bursts, stirring until fully melted. Let cool slightly so it’s warm but not hot. (Hot chocolate will melt the mint cookie coating.)
- Remove a few cookies from the freezer at a time. Using a fork, dip each cookie in the melted chocolate, coating it completely. Tap the fork gently on the side of the bowl to remove excess chocolate. Use a knife to slide the coated cookie onto the prepared sheet pan. Work quickly to avoid melting the mint cookie coating into the white chocolate. (See Note 4 for troubleshooting.)
- Immediately sprinkle crushed peppermint on top of each cookie before the chocolate hardens. Repeat until all cookies are coated and topped.
- Let cookies sit at room temperature until the chocolate is firm. Do not refrigerate or freeze to set the chocolate.
Video
Notes
Note 1: 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: I 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.
Note 3: I like topping the dipped cookies with a sprinkle of crushed candy canes or finely chopped peppermint bark chocolates.
Note 4: Troubleshooting:
- If the chocolate is too thick to coat the cookies, add 1/2 teaspoon additional oil.
- If the chocolate hardens while working, reheat in the microwave for 15-second intervals.
- If the mint cookie coating melts into the white chocolate, freeze the cookies longer or allow the white chocolate to cool more before dipping.
Nutrition
Serving: -1serving | Calories: 75kcal | Carbohydrates: 10.4g | Protein: 0.8g | Fat: 3.8g | Cholesterol: 0.1mg | Sodium: 18.8mg | Fiber: 0.7g | Sugar: 7.6g