These chocolate-dipped peppermint chocolate spritz cookies combine a tender chocolate mint cookie with a layer of rich, dark chocolate. Make them for your holiday cookie tray, chop them up to mix into peppermint ice cream, or give heart spritz cookies to your boo on Valentine’s Day.
These spritz cookies are intended to be a copycat Thin Mint cookie recipe. Because the best Girl Scout cookie should be available to you year-round.
This spritz cookie recipe was created for the final bake of the 2021 reddit 52 weeks of baking challenge (week 52: nemesis). It’s not that spritz cookies are my nemesis. The problem is the part where the spritz cookies are dipped in tempered chocolate.
Tempering chocolate requires patience and precision. I tried tempering probably a dozen times in the last few years, including twice for the 52 weeks of baking challenge. You can see my peanut butter bonbons and my coffee truffles for examples of past attempts.
I am no expert in tempering chocolate. But Kenji Lopez-Alt is, if you want to read about how to temper chocolate by hand. Or you can try out using a chocolate tempering machine like I have done to make some things about the process easier.
Spritz cookies are not a particular cookie type but refer to the method of extruding cookie batter into different shapes using a cookie press. The word “spritz” comes from either Yiddish or German meaning “spray.” Interestingly, the cookie press appears to have been invented, likely in Germany, in the 16th century.
Tips and tricks
Making spritz cookies is easy and uses a standard creaming method. First, beat the butter and sugar together until they are light and fluffy (Panel #1 below). Then beat in the egg, vanilla, and peppermint extract (Panel #2). Finally, add the flour, cocoa, and salt (Panel #3).
Tip from the wise quacker: unlike other cookies, spritz cookie dough should not be chilled before shaping. You need the batter to be soft so it can be shpritzed from your press.
Feel free to use whichever cookie press discs you like with these peppermint chocolate cookies. I always experiment with a few shapes to see which ones perform most reliably with the particular cookie dough.
Once you get going, there’s no need to space spritz cookies widely on your baking sheet. They don’t spread much at all.
Bake the peppermint chocolate spritz cookies for about 8 minutes for soft cookies or a minute or so longer for crisper cookies. Then let the pan cool before spritzing another batch.
We all have cookie press problems from time to time. Most common is probably when you press the trigger and your spritz cookies don’t release from the press. I hate that.
It’s no big deal to scrape off an occasional failed spritz. Just put the dough back in your mixing bowl. But if you’re repeatedly having cookie press problems and every spritz fails, here are a few tricks to try.
- Make sure you’re putting the press directly on your baking sheet. I like silicone mats, but some bakers swear by spritzing cookies directly on the sheet or chilling their cookie sheets.
- Don’t try to use cold cookie dough in a cookie press or dough with large bits like chocolate chips.
- Try changing your disc to see if a different shape works better.
- Try packing your press only half full.
- Hold the trigger a smidge longer. My press will sometimes click to signal a successful cookie release.
Tempered chocolate gives a special shine and snap, but you can also just dip these cookies in melted chocolate. Add some sprinkles or chopped peppermint candies, and you might not even notice the difference!
You can freeze the dough or the baked cookies before dipping them in chocolate. But it’s best to avoid freezing the cookies after they’ve been dipped in chocolate because they are likely to develop a “bloom” that is result of the chocolate coming out of temper.
I have a Williams and Sonoma cookie press that I have had for decades. All the 2022 reviews seem to love the OXO Good Grips cookie press.
If you love cookies, check out other uglyducklingbakery cookies and brownies like these salted caramel chip chocolate cookies, chocolate rugelach, Linzer cookies, Nutella blondies, or ube crinkle cookies.
Chocolate Peppermint Spritz Cookies
- Stand mixer or hand mixer
- Cookie press
- 2¼ cups all purpose flour (281 grams or 9.9 ounces)
- ⅓ cup baking cocoa (27 grams or 1.0 ounce)
- ½ teaspoon salt
- 1 cup unsalted butter (16 tablespoons, 227 grams, or 8 ounces) softened
- ⅖ cup granulated sugar (133 grams or 4.7 ounces)
- 1 egg
- 1 teaspoon vanilla extract
- 1½ teaspoons peppermint extract
- 1 to 2 pounds dark chocolate
- Sift the flour, cocoa, and salt into a medium sized bowl.2¼ cups all purpose flour, ⅓ cup baking cocoa, ½ teaspoon salt
- Preheat your oven to 350°F and place your oven racks towards the middle of the oven.
- In the bowl of your stand mixer, or a medium to large bowl if using a hand mixer, beat the butter and sugar until light and fluffy, about five minutes on medium speed with a stand mixer.1 cup unsalted butter, ⅖ cup granulated sugar
- Scrape down the bowl, add the egg, and beat on medium speed for one minute.1 egg
- Add the vanilla and peppermint extracts, and beat on medium speed for another minute.1 teaspoon vanilla extract, 1½ teaspoons peppermint extract
- Add the dry ingredients and mix on low speed or by hand until the dry ingredients are fully incorporated.
- Load about one-quarter of the dough into your cookie press and fit it with your desired disc. Press out cookies onto a baking sheet, leaving a small amount of space between the cookies.
- Bake for 8 minutes for soft cookies, or 9 to 10 minutes for crispier cookies.
- Let the cookies cool for about 5 to 10 minutes on the baking sheet before moving them to a cooling rack to cool completely before dipping in chocolate. Let the baking sheet cool completely before making another batch of cookies.
- Temper the chocolate for dipping, dip, and let the cookies cool on a rack.1 to 2 pounds dark chocolate
- Spritz cookies can be stored at room temperature for several days.
If you make these peppermint chocolate spritz cookies or just want to chat about tempering chocolate, please leave a comment here.
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Week 5: bite sized – cookies
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