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Double Chocolate Peppermint Sugar Cookies
Prep Time
45 mins
Cook Time
9 mins
Total Time
54 mins
Servings: 36 cookies
Author: MaryAnn Dwyer
  • 1 cup 2 sticks unsalted butter, room temperature
  • 1 1/2 cups granulated sugar plus extra for rolling cookies in
  • 1 tsp. peppermint extract
  • 2 eggs room temperature
  • 2 cups all-purpose flour
  • 2/3 cup unsweetened cocoa powder
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1 cup semisweet chocolate chips
  • 1 Tbsp. Crisco shortening
  • crushed candy canes for sprinkling
  1. Preheat oven to 350 degrees. Line a large baking sheet with parchment paper.
  2. In a large bowl, cream butter and sugar until fluffy. Add peppermint extract and eggs, one at a time, until smooth and creamy.
  3. In another large bowl, sift together flour, cocoa powder, baking soda and salt.
  4. Gradually add flour mixture to wet ingredients until mixture forms a dough. Refrigerate for 30 minutes.
  5. Scoop dough into balls, about one Tbsp. each. Roll balls in extra granulated sugar and place on prepared sheet, about two inches apart. Back for 8 minutes until slightly crackled. Pull tray out and sprinkle middle of each cookie with some crushed candy canes. Push tray back in the oven and continue cooking for 2 minutes. Transfer to wire rack to cool.
  6. While cookies are cooling, place chocolate chips and shortening in a microwave safe bowl.
  7. Microwave in 30 second intervals, stirring in between, until melted and smooth.
  8. Dip half of each cookie into the chocolate and transfer to wax paper or parchment paper.
  9. Sprinkle with additional crushed candy canes and let set.