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Chocolate Peppermint Gingersnaps are soft and chewy chocolate gingersnaps with a hint of vanilla and peppermint mixture baked to perfection, then dipped in a creamy white chocolate and coated with coarse peppermint candies. Perfect for the holiday season!
Such a fun twist on these traditional chocolate peppermint gingersnaps. When putting together your cookie exchange plates here are a few other cookies that will add a variety of fun to it Chocolate Snowball Cookies, Christmas Gooey Butter Cookies or these White Chocolate Cherry Cranberry Cookies.
Chocolate Peppermint Gingersnaps
It is cookie exchange month!
These cookies have gone from classic gingersnaps to “Oh, Wow” with a few extra ingredients that will bring your holiday plate together.
I am loving everything red and green this time of year, especially on a plate full of cookies!
I am a huge fan of peppermint and love how it blends so well with the creamy white chocolate and soft chocolate cookies.
Every bite is bursting with flavor!
I have fallen in love with these remarkable cookies that have become a family favorite in our home.
I am excited to share them with my friends and family this holiday season!
What you need to make chocolate peppermint gingersnaps
Chocolate Peppermint Gingersnaps are sure to impress all your friends and family at your next cookie exchange!
These cookies are a soft, full of flavor, classic gingerbread cookie that will add the holiday cheer to any party or neighborhood gift.
The white chocolate, peppermint and chocolate add just the right amount of flavor to enjoy a sweet and savory cookie.
- Semisweet chocolate: changing these gingersnaps to a chocolate flavor!
- Egg: large
- Sugar: adding that sweetness
- Canola oil: makes these nice and soft.
- Corn oil: helps these become chewy.
- Corn syrup: blends the oils and syrup together to make them thick, rich, soft and chewy!
- Peppermint extract: that subtle hint of peppermint flavor.
- Vanilla extract: the flavoring in these cookies are amazing.
- Flour: holds them all together.
- Baking soda: helps them raise in the oven.
- Salt: keeps them from falling apart.
- Peppermint candies: coarsely crushed
- White chocolate chips: melted and dip the cookies in.
- Peppermint candies: chop or break them up to dip the melted white chocolate chips in.
How to make chocolate peppermint gingersnaps
These chocolate peppermint gingersnaps are AMAZING!!
Simple ingredients that comes together so quickly and easily.
This is a tried and true recipe that I love and make every year. It is that good!
My family and friends love these chocolate peppermint gingersnaps.
Easy recipe and these chocolate peppermint gingersnaps are Ah-MAZINGLY delicious!
Simply melt chocolate and mix together until the gingersnap dough is mixed together.
Shape and roll your dough into sugar and place on the baking sheet.
Bake until the gingersnaps have raised and let cool before adding white chocolate and crushed peppermints.
This chocolate peppermint gingersnap recipe is sure to please and be the WOW cookie everyone loves this holiday season!
- Melt chocolate chips: In the microwave melt 1 cup of the semisweet chocolate chips. Stir every 30 seconds until smooth. Cool.
- Make gingersnap dough: In another bowl, beat egg, 2/3 cup sugar, oil, corn syrup, and extracts. Beat in the melted chocolate. In another bowl whisk the flour, baking soda, and salt. Slowly beat it into wet mixture until combines. Fold in the crushed peppermint candies.
- Shape and bake dough: Place the remaining sugar into a bowl and shape the dough into one inch balls and roll into the sugar. Place on a parchment lined baking sheet and bake until set for 12-15 minutes. Let cool.
- Dip gingersnaps: Once they are cooled, melt the white chocoalte chips in the microwave. Dip half of the cookie into the melted chocolate and sprinkle crushed candy canes on top.
Variations of chocolate peppermint gingersnaps
I always am one for experimenting and adjusting variations on recipes to see what tastes best and how to change it for special holidays.
These chocolate peppermint gingersnaps are just that.
They are so versatile and simple to make but can be changed in just a few ways to make them more special.
Switch out the way you make the dough, adding special flavors or rolling them in special sugars are fun ways to enhance your chocolate peppermint gingersnap recipe.
Add sprinkles, candies or anything to the cookies being dipped for a more festive holiday cookie.
Less dipping and lighter chocolate?! Try drizzling white chocolate or milk chocolate over top each cookie instead of dipping.
These variations are so fun to make and kids love helping with them too!
- Chocolate for the dough: melting white chocolate chips, milk chocolate or even dark chocolate make these gingersnap cookies a real treat.
- Extract: try adding in maple, almond or mint are fun ways to have a hidden surprise when eating these gingersnap cookies.
- Sugar: rolling the dough in cinnamon sugar, brown sugar, sprinkles or coarse sparkling sugar makes for a pretty look and taste on the cookie.
- White chocolate: melt milk chocolate, dark chocolate or a mixture of white and chocolate melts for dipping. It is always fun to dye the white chocolate special colors for holidays.
- Candy: m and m’s, sprinkles or crushed varieties of candy bars are delicious and add that extra texture of crunch to the chocolate peppermint gingersnaps.
Tips for making chocolate peppermint gingersnaps
Make your chocolate peppermint gingersnaps the BEST of the BEST but using these quick and simple tips when baking.
I am a huge cookie lover and the softer the better.
Make sure to do a few of these steps to have the best, most perfectly soft and chewy gingersnap cookie out there.
These tips will help you along the way to and your chocolate peppermint gingersnaps will taste AMAZING when you take them out of the oven.
- Grease your measuring cup: this is perfect for the oils that you are about to use. This will help them fall out of the measuring cups quickly and easily with no hassle.
- Refrigerate the gingersnap dough: cookies stay thick and chewy when they are cooled. 20 to 30 minutes in the refrigerator will help.
- Roll the dough evenly: using a cookie scoop helps keep these cookies all the same size. This will ensure an even baking on all the cookies.
- Don’t over bake: this is key! Take the cookies out of the oven and let them finish cooking as they cool on the baking sheet. These chocolate peppermint gingersnaps are fudgy, chewy and soft cookies.
- Dip your cookies: wait for your chocolate peppermint gingersnaps to be completely cooled before dipping them into chocolate.
Can You Freeze Chocolate Peppermint Gingersnaps?
Yes you can! You will want to freeze them separately on parchment paper so they will not stick.
Once you take them out of the freezer and let them thaw, then take them slowly off the parchment paper without losing all their white chocolate and/or peppermint.
You can also freeze the chocolate cookies without the white chocolate and peppermint garnish.
When thawed, you can add the white chocolate and peppermint at that time.
- How to make gingersnap cookie dough ahead of time: simply follow the recipe according to the instructions. After baking them let cool. Place cookies in an airtight container or ziplock bag. They are best stored in the refrigerator for 1 week or in your pantry for 3 to 5 days.
- How to store gingersnap cookie dough: make your gingersnap cookie dough and before baking add your dough to an airtight container. Place in your refrigerator for up to 1 week. When ready take out and bake your gingersnap dough.
- Can you freeze gingersnap cookie dough: Yes! Mix ingredients together and form balls on a cookie sheet. Place in the freeze until they are firm, about 1 to 2 hours. Add the cookie dough balls to a ziplock bag or airtight container. Place back in the freezer and keep until ready to bake. When ready to bake set out frozen dough balls on a baking sheet and let thaw in the refrigerator or counter. Once thawed, roll the dough into sugar and place back on your cookie sheet then bake. You may need to add a few extra minutes on bake times depending on how frozen they are.
More Cookie Recipes with an added Twist
- Almond Thumbprint Cookies with A Salted Caramel Center
- Triple Chocolate Peppermint Cookies
- German Chocolate Thumbprint Cookies
- Salted Carmel Sugar Cookies
- Chocolate Meringue Cookies
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Chocolate Peppermint Gingersnaps
- 2 cups semisweet chocolate chips divided
- 1 large egg
- 1 cup sugar
- 1/2 cup canola oil
- 1/4 cup corn syrup
- 1 teaspoon peppermint extract
- 1 teaspoon vanilla extract
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/3 cup coarsely crushed peppermint candies
- 2 cups white chocolate chips optional dipping
- 1/2 cup coarsely crushed peppermint candies
- Preheat oven to 350 degrees. In the microwave melt 1 cup of the semisweet chocolate chips. Stir every 30 seconds until smooth. Cool. In another bowl, beat egg, 2/3 cup sugar, oil, corn syrup, and extracts. Beat in the melted chocolate. In another bowl whisk the flour, baking soda, and salt. Slowly beat it into wet mixture until combines. Fold in the crushed peppermint candies.
- Place the remaining sugar into a bowl and shape the dough into one inch balls and roll into the sugar. Place on a parchment lined baking sheet and bake until set for 12-15 minutes. Let cool.
- Once they are cooled, melt the white chocolate chips in the microwave. Dip half of the cookie into the melted chocolate and sprinkle crushed candy canes on top.
Nutrition information is automatically calculated, so should only be used as an approximation.