This recipe for chocolate peppermint spritz cookies dipped in chocolate is intended to remind you of a copycat Thin Mint cookie recipe. The two-layer cookies are made of a tender chocolate and peppermint cookie wrapped inside a layer of dark chocolate. Chop them up to mix them into a peppermint ice cream, or make them heart-shaped to share with your boo on Valentine’s Day.
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’ve 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.
Making spritz cookies is easy and uses a standard creaming method. First butter and sugar are beaten together until they are light and fluffy (Panel #1 below). Then the egg, vanilla, and peppermint extract are beaten in (Panel #2). And then the flour, cocoa, and salt are added (Panel #3).
Unlike other cookies, spritz cookie dough should not be chilled before shaping. You need it to be soft so it can be shpritzed from your press.
Feel free to use whichever cookie press discs you like. I like to experiment with a few shapes to see which ones perform most reliably with the particular cookie dough.
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. You can just put the dough back in the mixing bowl. But if you’re repeatedly having cookie press problems and every spritz fails, here are a few tricks you can try.
- Make sure you’re putting the press directly on your baking sheet. I like to use silicone mats, but some bakers swear by baking spritz cookies directly on the sheet.
- Don’t try to use cold cookie dough in a cookie press or dough with bits like chocolate chips.
- Try changing your disc to see if a different shape would work 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.
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 for about 8 minutes for soft cookies. A minute or so longer for crisper cookies. And let the pan cool before making another batch.
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.
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.
Chocolate Peppermint Spritz Cookies Dipped in Chocolate
- Stand mixer or hand mixer
- Cookie press
- 2 ¼ 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
- ⅔ cup granulated sugar (133 grams or 4.7 ounces)
- 1 egg
- 1 teaspoon vanilla extract
- 1 ½ teaspoons peppermint extract
- 1-2 pounds dark chocolate
- Sift the flour, cocoa, and salt into a medium sized bowl.2 1/4 cups all purpose flour, 1/3 cup baking cocoa, 1/2 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, 2/3 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, 1 1/2 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.1-2 pounds dark chocolate
- Spritz cookies can be stored at room temperature for several days.
If you make these chocolate peppermint spritz cookies, please leave a comment here or share a pic with me on Instagram!
Week 1: New Year new recipe – blueberry galette
Week 2: seasonal – Smitten Kitchen’s grapefruit pound cake
Week 3: Great British Bake Off – Kate’s sticky toffee apple caramel cake
Week 4: Australia – sausage rolls
Week 5: bite sized – cookies
Week 6: Chinese New Year – mushroom bao
Week 7: new tool – baguette baker
Week 8: chocolate – chocolate peanut butter bonbons
Week 9: timed bake – under 1 hour! chocolate chip scones
Week 10: allergy/diet restriction – macarons
Week 11: quick breads – kale and cheese quick bread
Week 12: signature bake – purple cow bread
Week 13: enriched breads (kale and cheese babka fail)
Week 14: childhood favorite –fudgy triple layer chocolate cake with chocolate ganache frosting
Week 15: decorating challenge – purple velvet cake
Week 16: crispy crunchy – bacon cheddar popcorn
Week 17: p52 of a favorite cookbook, or your favorite blog – chocolate peanut butter drip cake
Week 18: pâte à choux – bacon cheese puffs
Week 19: veggies turned sweet – red velvet beet waffles
Week 20: plating – chocolate chip cookie (butter challenge)
Week 21: Birthday Party! – chocolate orange cake
Weed 22: Scandinavian – Swedish apple cake (plus a bonus sourdough discard apple cake)
Week 23: Layers – Pecan apple oat bars (post is pending)
Week 24: Tarts – rainbow fruit tart
Week 25: Bagels and donuts – maple donut cake
Week 26: Surprise inside – surprise heart yeast bread (pending)
Week 27: Local favorite – Rainier cherry crisp
Week 28: Seasonal ingredients – blackberry lemon bread
Week 29: French dessert – peanut butter banana clafoutis (a classic with non-classic flavors!)
Week 30: Savory baking – pizza
Week 31: Unusual ingredient – juniper lime drizzle cake
Week 32: Gelatin (homemade marshmallows) and 33: Picnic – peanut butter Rice Krispie treats
Week 34: Brunch – spinach and feta muffins
Week 35: Laminated dough – puff pastry cinnamon twists
Week 36: Friendship challenge – chocolate chip marshmallow cookie bars
Week 37: Sweet and salty – salted caramel chip chocolate cookies
Week 38: Decoration challenge – royal icing
Week 39: Buns and biscuits – challah buns
Week 40: West Indies – mini banana muffins with coconut
Week 41: Pantry challenge – chocolate chip pound cake
Week 42: Celebrity or tread – ube crinkle cookies
Week 43: No oven – salted caramel pudding
Week 44: Diwali – rose syrup for burfi and a French 75
Week 45: Fairy tale, novel, or TV – Miracle Max’s Miracle pill (aka coffee truffle)
Week 46: Alternative sweetener – pretzel bread (barley malt syrup and honey)
Week 47: Pie – apple and blackberry pie
Week 48: Curd and puddings – blackberry curd tart
Week 49: Russia – Russian rye bread
Week 50: Yeast – Nutella babka
Week 51: Structure – Baking kits and gingerbread