Easy Chocolate Dipped Peppermint Cookies
Easy Chocolate Dipped Peppermint Cookies are store bought cookies of your choice, dipped in chocolate and sprinkled with crushed candy canes or sprinkles.
I made these cookies today LIVE on my Facebook page (and my Instagram) with my friend, Amy Lyle (author of The Amy Binegar-Kimmes-Lyle Book of Failures), and our teenage daughters. They’re absolutely the easiest Christmas cookie on the planet! You don’t even have to turn on the oven!
Just buy your favorite cookies, then dip them in melted chocolate and add crushed peppermint or sprinkles. DONE! And they’re completely delicious too!
I used an assortment of cookies. In addition to these Butter cookies and Oreo cookies, I also used Molasses cookies and two kinds of gluten free cookies for my daughter who can’t have gluten.
We also used dairy free chocolate because of my daughter’s allergy. You could use regular chocolate chips or white chocolate chips too. Just melt the chips and add a little bit of oil. That’s my little secret. It makes the chocolate easier to work with!
Dip your cookie halfway into the chocolate.
Then place the dipped cookie on a tray that’s lined with w
ax paper. I used a half sheet pan because it has a raised edge. Here’s the pan I used on Amazon (affiliate):
Another option is that you can stick a popsicle stick in the side of an Oreo cookie, then dip in chocolate for a fun twist.
They also look cute with white chocolate and sprinkles!
The best part was making the cookies together. These Easy Chocolate Dipped Peppermint Cookies are perfect for making with a group of people. Such a fun way to have a holiday cookie party that’s a little easier than the traditional baking ritual.
And we got to do a project with our teenagers! How cool is that. Thank you to my daughter, Savannah, her friend, Sutton and Amy’s daughter, Anna. You girls are the best! Such creative little cookie artists! Amy was really good as the taste tester!
- 3 dozen store bought cookies of your choice
- 2 cups semi-sweet chocolate chips or white chocolate chips, melted
- Vegetable oil
- Candy canes, crushed
- Sprinkles, if desired
- Dip cookies in melted chocolate. If chocolate is too thick, add a little bit of oil and stir well (about 1-2 tablespoons). Place dipped cookies on a cookie sheet lined with wax paper. Add crushed candy canes or sprinkles. Place in refrigerator for 30 minutes. They're ready to eat. Store covered at room temperature for up to 5 days.
Amy Lyle is the author of The Amy Binegar-Kimmes-Lyle Book of Failures. Find Amy’s book here:
Note: This post includes affiliate links.