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As the holiday season approaches, kitchens across the country come alive with the sweet aromas of baked goods and the festive spirit of togetherness. The joy of baking during this time is not just about creating delicious treats; it's about making memories with family and friends, sharing warmth, and spreading cheer. Among the myriad of holiday delights, chocolate dipped peppermint cookies hold a special place in many hearts. These cookies are not only visually stunning with their festive colors but also offer a delightful combination of rich chocolate and refreshing peppermint flavors that perfectly embodies the essence of the season.

Chocolate Dipped Peppermint Cookies

Get ready to immerse yourself in the holiday spirit with these delightful chocolate dipped peppermint cookies! Perfect for sharing or gifting, they're a festive blend of rich chocolate and refreshing peppermint that brings back sweet memories. This simple recipe is a fun way to create lasting moments with family and friends. So, roll up your sleeves and bake a batch that will surely impress! #Baking #HolidayTreats #ChocolateDippedCookies #PeppermintCookies #DessertIdeas #FestiveBaking #CookieRecipe
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Ingredients
  

1 cup unsalted butter, softened

1 cup granulated sugar

1 cup packed brown sugar

2 large eggs

1 teaspoon vanilla extract

2 ½ cups all-purpose flour

1 teaspoon baking soda

½ teaspoon salt

1 cup crushed peppermint candies (or candy canes)

1 cup semi-sweet chocolate chips

2 tablespoons coconut oil (optional, for smoother chocolate)

Instructions
 

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

    In a large mixing bowl, cream the softened butter, granulated sugar, and brown sugar together until light and fluffy (about 3-4 minutes).

      Beat in the eggs one at a time, followed by the vanilla extract. Mix until well combined.

        In another bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture to the wet mixture, mixing until just incorporated.

          Gently fold in the crushed peppermint candies until evenly distributed.

            Scoop tablespoon-sized balls of dough onto the prepared baking sheets, spaced about 2 inches apart.

              Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden and the centers are set.

                Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.

                  Once cookies are cool, melt the semi-sweet chocolate chips with the coconut oil in a microwave-safe bowl, heating in 30-second intervals and stirring until smooth.

                    Dip each cookie halfway into the melted chocolate, allowing excess chocolate to drip off.

                      Place the dipped cookies back on the parchment-lined baking sheets and sprinkle a few additional crushed peppermint candies on top before the chocolate hardens.

                        Allow the chocolate to set at room temperature or refrigerate for about 20 minutes to speed up the process.

                          Prep Time: 25 minutes | Total Time: 1 hour | Servings: 24 cookies