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!
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.
Updated on December 4, 2019Original Post on December 20, 2018