They’re called peppermint “jingles” because the chocolate coating makes them look kind of like a bell.
See the resemblance?
They appear a little fancier than your classic sugar cookies, but they’re fairly simple to make.
You start with an easy-to-follow sugar cookie recipe (listed below in the recipe card!).
Next, you press your raw dough balls into crushed peppermints.
While baking, the peppermint melts into the cookie dough and they crackle slightly on top to make a fluffy yet slightly crispy cookie.
They’re tasty enough to keep as is. But everything is better with some chocolate… so a dip in a warm chocolate bath is what takes these peppermint jingles to the next level!
Related: Peppermint White Chocolate Cupcakes
Care to add the recipe to your own recipe box! Here’s a look at what you’ll need to make these festive and scrumptious cookies!
One bite of these festive cookies and you'll be filled with holiday cheer!
- 2 1/2 all-purpose flour
- 1 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1 cup salted butter, softened (2 sticks)
- 3 egg yolks
- 1 1/4 cup granulated sugar
- 1 1/2 teaspoon vanilla extract
- 10 starlight mints for rolling and sprinkling
- 7 ounces baking dipping chocolate (milk)
- Using a food chopper, chop your peppermints so that the peppermints are broken up (but not too fine!). If you don't have a chopper, place the peppermints in a sealed Ziploc bag and crush the peppermints inside. Set aside in a bowl.
- Preheat your oven to 350ºF and line two large baking sheets with parchment paper. Set the baking sheets aside.
- In a bowl, whisk together the baking soda, flour and baking powder and set aside.
- In another large bowl, cream together the butter and granulated sugar with a hand or stand mixer until combined.
- Mix in egg yolks and vanilla extract.
- Add your flour mixture and mix until just combined. Be careful not to overmix the dough!
- Using a cookie scoop, scoop up the dough into balls (about 2 tablespoons each). Afterward, dip the top of the dough ball into your bowl full of crushed peppermint and place the dough ball on your lined cookie sheet with the peppermint side up. Repeat for all dough balls.
- Bake for 12-14 minutes (until the tops start to crack). Then, move them to a wire cookie sheet to cool.
- When cookies are completely cool, dip half of the cookie in the chocolate. Let excess chocolate drip off before setting on another sheet of parchment paper. While chocolate is still wet, sprinkle more of the chopped pepermints on top.
- Repeat for all cookies. Let the chocolate harden completely. Enjoy!
If you're having trouble dipping the whole half of the cookie in the chocolate, tilt the container and ensure the front (top) half of the cookie gets covered. The back will be fine if it's bare!
They look pretty delicious, agreed?
With the combo of peppermint and chocolate, there’s no surprise there!
By the way, you can easily make these by dipping the cookies in Baker’s Microwaveable Dipping Chocolate (you can find it at Target, Walmart or your local grocery store). It’s simpler than melting chocolate over the stove and there’s less of a chance you’ll scald the chocolate in the process.
I thank Megan’s (from the Just Jill team) mom for sharing the recipe with me. Because they’re certainly going to be one I make year after year!
From my kitchen to yours,