Chocolate Peppermint Digestive Biscuits

Chocolate dipped peppermint digestive cookies perfect for the festive season. Nutty wholemeal biscuit, sweet milk chocolate and a hint of mint!

These chocolate peppermint digestive biscuits are a spin off of Mcvities Digestive biscuits, but with a hint of Christmas. One of my favourite cookies, if not one of my favourite things in this world, are milk chocolate dipped digestives… There is something about that nutty, crumbly wholemeal biscuit covered in chocolate that is SO addicting.

These cookies are based on my love for Mcvities, but they aren’t exactly the same. These have a little more of a crunch and nuttiness, but nonetheless a delicious rendition. The mint also gives an added punch of flavour! But if you aren’t a mint chocolate fan you are more than welcome to leave it out. I imagine a little sprinkling of flakey salt on these will be equally if not more delicious.

Mint chocolate digestive cookies
Mint chocolate digestive cookies

Tips on chocolate dipped cookies

Once problem I always have with chocolate dipped cookies is the ugly pool of chocolate that forms around the cookies if you place them directly onto a sheet of baking paper. The other problem is whether or not the chocolate needs to be tempered… We don’t need the snap of chocolate on the cookie, yet we don’t want the chocolate to be smearing everywhere as we try to package them at room temperature.

Here are a few tips to help with these problems!

Chocolate puddle troubleshooting

  • Once you have dipped the cookie in melted give the cookie a good shake to remove excess chocolate before placing them on a wire rack
  • Leave them to drip for 5-10 minutes before gently wiping the bottom across the wire rack, removing some chocolate on the base
  • Place on a sheet cookie sheet lined with baking paper
    • This helps to reduce the puddle of chocolate that forms around your cookies and produce a perfectly dipped cookies

Chocolate setting troubleshooting

  • Place the cookies in a fridge for several hours, or for as long as possible before giving them out
    • Leaving them in the fridge for a few hours helps the chocolate set up a little firmer, to a consistency which won’t smear everywhere
Peppermint chocolate dipped digestive biscuits

My favourite part of Christmas is baking cookies! There is something so comforting and rewarding about baking and gifting cookies during the festive season. These chocolate dipped mint digestives will be no exception! I can’t wait to see your cookie creations. If you do make them make sure to tag me on instagram @catherine.justdessertsau and hashtag #cattycakes so I can see and share your creations. Until next time… happy Christmas baking!

Chocolate Dipped Peppermint Digestive Biscuit Recipe

RatingDifficultyBeginner

Chocolate dipped peppermint digestive cookies perfect for the festive season. Nutty wholemeal biscuit, sweet milk chocolate and a hint of mint!

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Yields12 Servings
Prep Time30 minsCook Time15 minsTotal Time45 mins

 40 g Unsalted butter, cubed and chilled
 60 g Wholemeal flour
 55 g Rolled oats, roughly ground
 30 g Brown sugar
 ¼ tsp White vinegar
 25 g Milk
 ¼ tsp Baking soda
 100 g Milk chocolate, melted
 Candy canes, crushed

1

Preheat oven to 180C

2

Using your fingers rub the butter into the wholemeal flour and ground oats

3

Add the brown sugar and stir to combine

4

In a small bowl combine the bicarb, vinegar and milk

5

Add the wet mixture to the butter/flour mixture, stir to combine until dough begins to come together

6

Knead the dough into a flat round disk, wrap in cling wrap and place in fridge for 1 hour to chill

7

Roll dough out and cut out circles using a medium sized cookie cutter

8

Bake for 12-15 minutes or until lightly golden brown, cool

9

Melt milk chocolate and dip half the biscuits into the chocolate, place on a wire rack to allow excess to drip off

10

Sprinkle with crushed candy canes

11

Place in fridge for 1 hour to set, enjoy!

CategoryCookie

Ingredients

 40 g Unsalted butter, cubed and chilled
 60 g Wholemeal flour
 55 g Rolled oats, roughly ground
 30 g Brown sugar
 ¼ tsp White vinegar
 25 g Milk
 ¼ tsp Baking soda
 100 g Milk chocolate, melted
 Candy canes, crushed

Directions

1

Preheat oven to 180C

2

Using your fingers rub the butter into the wholemeal flour and ground oats

3

Add the brown sugar and stir to combine

4

In a small bowl combine the bicarb, vinegar and milk

5

Add the wet mixture to the butter/flour mixture, stir to combine until dough begins to come together

6

Knead the dough into a flat round disk, wrap in cling wrap and place in fridge for 1 hour to chill

7

Roll dough out and cut out circles using a medium sized cookie cutter

8

Bake for 12-15 minutes or until lightly golden brown, cool

9

Melt milk chocolate and dip half the biscuits into the chocolate, place on a wire rack to allow excess to drip off

10

Sprinkle with crushed candy canes

11

Place in fridge for 1 hour to set, enjoy!

Chocolate Peppermint Digestives

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