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plate of chocolate peppermint spritz cookies with a cookie press and disk
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5 from 1 vote

Chocolate Peppermint Spritz Cookies

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These chocolate-dipped peppermint chocolate spritz cookies combine a tender chocolate mint cookie with a layer of rich, dark chocolate. Chop them up to mix them into a peppermint ice cream, or make the chocolate spritz cookies heart-shaped to share with your boo on Valentine's Day.
Prep Time40 minutes
Cook Time20 minutes
Tempering chocolate and dipping cookies2 hours
Total Time3 hours
Course: Cookies
Cuisine: Unspecified
Servings: 96 cookies
Calories: 35kcal
Author: Joanne Stekler

Equipment

  • Stand mixer or hand mixer
  • Cookie press

Ingredients

Chocolate peppermint spritz cookies

  • 2¼ cups all purpose flour (281 grams)
  • ⅓ cup baking cocoa (27 grams)
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup unsalted butter (16 tablespoons or 227 grams) softened
  • ⅖ cup granulated sugar (133 grams)
  • 1 egg room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon peppermint extract

Tempered chocolate

  • 1 to 2 pounds dark chocolate

Instructions

  • Sift the flour, cocoa, baking powder, and salt into a medium sized bowl.
    2¼ cups all purpose flour, ⅓ cup baking cocoa, ½ teaspoon salt, ½ teaspoon baking powder
  • Heat 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, 1 teaspoon 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.

Notes

This recipe will make between 4 and 8 dozen cookies, depending on your cookie press.
If your spritz cookies aren't releasing from your cookie press, check out the main post for spritz cookie troubleshooting. Make sure you are pressing down firmly on your cookie sheet, and try spritzing on an unlined, chilled sheet.
Tempered chocolate has the best flavor and texture for covering these chocolate peppermint spritz cookies, but feel free to use simple melted chocolate or chocolate melting wafers if you prefer the convenience.

Nutrition

Serving: 3cookies | Calories: 35kcal | Carbohydrates: 4g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 7mg | Sodium: 13mg | Potassium: 9mg | Fiber: 1g | Sugar: 1g | Vitamin A: 62IU | Calcium: 2mg | Iron: 1mg