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 spritz cookies heart-shaped to share with your boo on Valentine's Day.
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.
This recipe will make between 4 and 8 dozen cookies, depending on your cookie press.