With the exception of an attempt at a run, the entire weekend here was spent baking cookies and making holiday confections to send to friends far and near. As one of my friends said, it wouldn't be the holidays for me if I didn't embark on an overly ambitious baking journey. This year's holiday boxes were filled with some familiar and soon to be new favorites: Fluffy Vanilla Marshmallows, Gingerbread Cookies with Rum Glaze, Orangettes, White Chocolate Dipped Pistachio Shortbread Cookies (aka Amy's Shortbread), and Sea Salted Chocolate Dipped Caramels. And then because I still had some baking energy, some of the holiday cookie boxes included these Peppermint Chocolate Dipped Oreos. I had vacillated between making this Peppermint Bark and these cookies as my window for finishing everything up for packaging and readying to ship first thing Monday morning was coming to an end. The cookies won the day, but the bark didn't lose the holiday season.
The chocolate tempering gods were with me this weekend as everything dipped in chocolate had the perfect finished sheen to them. And I managed not to send the 'elf' over the edge with the multiple 'please get this, please go pick up that' requests. Oh, the things that make me happy these days.
If you love chocolate, peppermint and Oreos (especially the double-stuff ones), you are going to fall deeply, madly in love with these Peppermint Chocolate Dipped Oreos. They may be the best semi-homemade cookies ever!
There can be such a thing as too much peppermint in the chocolate. A little bit of pure peppermint extract goes a long way. For two and half pounds of a combination of dark and milk chocolates, I used only a scant 1/4 teaspoon of peppermint extract.
There are a number of options for topping the peppermint chocolate dipped Oreos (double stuff ones of course). Crushed peppermints, crushed candy canes or peppermint chips. You can find peppermint chips at most grocery stores this time of the year or if you have a local chocolate store near you, they often sell them in bags at the holidays (for everyone wanting to make their own peppermint bark).
After dipping the Oreos in the melted chocolate, I usually top each of them with another small spoonful of the chocolate before sprinkling them with some peppermint chips. For the record, there is no such thing as too much peppermint chocolate on these cookies.
Because the chocolate sets relatively quickly on these cookies (especially in cooler weather), working in batches of about 10 cookies at a time ensures they will each get their peppermint chip finishing touch.
These Peppermint Chocolate Dipped Oreos are definitely so much better than the prepackaged ones you can buy in stores. Not only do they have a bit more chocolate on them, they contain the secret 'made with love' ingredient. They may be one of the easiest, quickest, simplest holiday cookie to make, however, they will definitely be one of the hardest cookies to resist. And if you are deciding whether to make Peppermint Bark or these Peppermint Chocolate Dipped Oreos, just make them both. There is no such thing as too much chocolate peppermint at the holidays.
Peppermint Chocolate Dipped Oreos
Ingredients
2 packages (15.35 ounce size) Double Stuff Oreos
2 1/2 pounds dark chocolate or a combination of dark and milk chocolate, chopped and divided (if using a combination of dark and milk, recommend 3/4 dark and 1/4 milk)
Scant 1/4 teaspoon pure peppermint extract (I use this one).
1/4 cup crushed peppermints, candy canes, or peppermint chips (Note: Some local candy stores will sell you peppermint chips.)
Directions
1. Line two 15 x 18 cookie sheets with parchment paper and set aside.
2. Chop chocolate. Place all but 1/2 cup of the chocolate in a bowl over simmering water until melted.
3. Remove bowl from heat source. Add in the reserved 1/2 cup of the chocolate and the peppermint extract. Mix until melted.
4. Placing a fork under the bottom of the Oreo, dip into the melted chocolate. Lightly tap the fork holding the cookie on the side of the bowl to release some of the chocolate. Place cookie on a parchment paper lined cookie sheet.
4. After all of the cookies have been dipped once, top each cookie with some additional chocolate using a teaspoon (10 cookies at a time).
5. After each set of ten cookies is topped with additional chocolate, lightly sprinkle with some crushed peppermints.
6. Let cookies set completely.
7. Remove cookies from parchment paper. Serve on a platter or package in a box, tin or cellophane bags.
