These holly-jolly, chocolate-covered cookies are just as easy to make as they are festive, and you don’t even need to turn on the oven! They make a great addition to any holiday dessert table or a delicious last minute hostess gift. I often make a big batch before the holiday season kicks off and keep them stashed in my freezer until ready to eat. I like to melt 3/4 of the chocolate first and then add the rest so that the chocolate doesn’t overheat. —Grant Melton
candy canes or 8 peppermints
dark chocolate, chopped
butter crackers (such as Ritz Crackers)
flaky sea salt, for topping
In This Recipe
Line a cookie sheet with parchment or wax paper. Set aside.
Place the candy canes or peppermint mints into a zip top bag. Using a rolling pin or heavy skillet, crush the candies. Remove the candies from the bag into a bowl and set aside.
Fill a sauce pot with a few inches of water. Place the pot onto the stovetop and bring to a simmer. Put 3/4 of the chocolate into a large glass bowl and place the bowl over top of the simmering pot of water to create a double boiler. Stir with a rubber spatula until the chocolate is completely melted. Once smooth, remove the bowl from the heat. Add the rest of the chocolate and the peppermint extract and stir until fully melted. (Adding in the last 1/4 of the chocolate will prevent the chocolate from getting too hot.)
Using a fork, dip the butter crackers, one at a time into the chocolate, shaking off any excess. Place the chocolate dipped racker onto the parchment lined sheet tray and sprinkle the top with the crushed candy. Repeat with remaining crackers.
Let the chocolate set at room temperature. Once dry, store in an airtight container in a cool, dark place.
Grant Melton is an Emmy Award-Winning Producer of the Rachael Ray Show, food writer and recipe developer. He's a contributor to Food52, NYT Cooking and Rachael Ray Every Day Magazine. He loves cookies, cocktails and kindness.