Dark Chocolate Peppermint Dips

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Yield: 2 dozen sandwich cookies

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If you like peppermint patty candies, you'll enjoy these cookies. The recipe, a sumptuous riff on our Chocolate Peppermint Snaps, was one of the top vote-getters in our 2014 "Crunch Time: The Great King Arthur Flour Cookie Challenge" fund-raiser. King Arthur employee-owners baked their best cookie recipes, and visitors to our store in Norwich, VT selected their favorites. This one comes from Maggie Perry in our Bakery.

Dark Chocolate Peppermint Dips

star rating (4) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: 2 dozen sandwich cookies
Published: 01/27/2014




  • 2 cups confectioners' sugar
  • 2 tablespoons softened butter
  • 2 tablespoons half & half (fat-free is fine)*
  • *Substitute the liquid of your choice, if, desired, adding just enough to make a spreadable filling.


  • 1 cup chopped semisweet or bittersweet chocolate

Tips from our bakers

  • For the shiniest coating on the cookies, use tempered chocolate (not chocolate chips; bar chocolates are usually tempered). Melt the chocolate VERY slowly/gently in the microwave, in short bursts, stirring in between; you don't want its temperature to rise higher than about 81°F.


1) Preheat the oven to 350°F. Lightly grease (or line with parchment) two baking sheets.

2) To make the cookies: In a medium bowl, beat together the butter and sugars.

3) Add the egg, beating well and scraping the bottom and sides of the bowl.

4) Add the peppermint, beating to combine.

5) Add the flour, cocoa, baking soda, and salt, beating to combine. Taste the dough; add more peppermint, if desired.

6) Stir in the chocolate chips.

7) Drop a few chestnut-sized (about 1" or so) balls of cookie dough onto the prepared baking sheets, spacing them about 1 1/2" to 2" apart. A slightly heaped teaspoon cookie scoop works well here. Since these cookies are dark-colored, it's difficult to tell when they're done. We suggest you bake 2 or 3 cookies alone first, before baking a couple of baking sheets' worth. That way, you can make sure you bake them to just the right degree of doneness.

8) Bake the cookies for 10 to 12 minutes (if they're on parchment-lined baking sheets); bake a couple of minutes less if they're on dark sheets without parchment. Remove them from the oven, and transfer them to a rack to cool. If they're crunchy and you prefer soft, bake the rest of the cookies a shorter amount of time; if soft and you're looking for a crunchy cookie, you'll know you need to bake them longer.

9) Bake the remainder of the cookies, letting them cool right on the pans, or transferring to a rack if you need the pans.

10) When the cookies are completely cool, make the filling: stir together the sugar and soft butter until thoroughly combined. Add the half & half, stirring to make a spreadable filling. Adjust the consistency with extra half & half or confectioners' sugar, if necessary.

11) To make the coating: Melt the chocolate slowly and gently, either in a microwave, or in a double boiler set over a burner.

12) Dip half of each cookie into the chocolate. Alternatively, drizzle the chocolate over the tops of the cookies.

13) Store cookies, loosely wrapped, at room temperature for several days. Freeze for longer storage.

Yield: 2 dozen large (2 1/2") cookies.

Nutrition information

Serving Size: 1 sandwich cookie Servings Per Batch: 24 sandwich cookies Amount Per Serving: Calories: 220 Calories from Fat: 100 Total Fat: 11g Saturated Fat: 7g Trans Fat: 0g Cholesterol: 25mg Sodium: 90mg Total Carbohydrate: 32g Dietary Fiber: 2g Sugars: 25g Protein: 2g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.


  • 02/03/2015
  • Sonja from Toronto
  • I'm making these now and they smell great, but they didn't flatten at all, they stayed in the mound shape. What did I do wrong? Should I have creamed the sugar and flour more (if so how many minutes)? The dough itself was quite soft.

    Sometimes lack of spread comes down to adding a bit too much flour. Give our Baker's Hotline a call at 1-855-371-2253 for some more pointers. Happy baking! Laurie@KAF

  • star rating 01/12/2015
  • Brandy from Mount Airy, NC
  • These cookies were a big hit over the Christmas holidays. I gave these as gifts and everyone raved about them. They even started a little snatch and grab war among my co-workers. I didn't have time to dip them in chocolate and they still stood out. The only change I made was to add a few drops of peppermint oil to the filling. It was like eating a peppermint patty cookie style. Worth the extra steps.
  • star rating 12/19/2014
  • Aramis Polanco from
  • star rating 03/04/2014
  • Robin from Bellville, Ohio
  • These are scrummy (scrumptious & yummy)! Think Girl Scout Thin Mints without the junk ingredients and a far better flavor! I made these over the weekend and they were a huge hit-only 2 left! I will definitely bake them again. There are a few steps to them but well worth the time. I used 3 tsp of the peppermint extract which seemed to be just right-refreshing. I used coconut oil to prep my baking sheets. The texture of the cookies was perfect, crisp on the outside with a moist, chewy inside. I might make the cookies smaller next time so that maybe they would last longer...uhmmm then again, maybe they won't! Thank you for a great recipe!

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