Double Chocolate Peppermint Sugar Cookies

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 2 cups All-purpose flour
  • 1 tsp Baking soda
  • 1 cup Chocolate chips, semisweet
  • 2/3 cup Cocoa powder, unsweetened
  • 1 tbsp Crisco shortening
  • 1 1/2 cups Granulated sugar plus
  • 1 tsp Peppermint extract
  • 1/2 tsp Salt

• Dairy

  • 1 cup Butter, unsalted

• Desserts

  • 1 Candy canes

Found on thebeachhousekitchen.com

Ingredients

• 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

Directions

• Preheat oven to 350 degrees. Line a large baking sheet with parchment paper.
• In a large bowl, cream butter and sugar until fluffy. Add peppermint extract and eggs, one at a time, until smooth and creamy.
• In another large bowl, sift together flour, cocoa powder, baking soda and salt.
• Gradually add flour mixture to wet ingredients until mixture forms a dough. Refrigerate for 30 minutes.
• 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.
• While cookies are cooling, place chocolate chips and shortening in a microwave safe bowl.
• Microwave in 30 second intervals, stirring in between, until melted and smooth.
• Dip half of each cookie into the chocolate and transfer to wax paper or parchment paper.
• Sprinkle with additional crushed candy canes and let set.