These cookies are out of this world! Dipper peppermint chocolate sugar cookies – perfect for Christmas! They are great un-dipped as well (not a fan of peppermint? Use vanilla instead!)
Ever since we made these triple chocolate peanut butter cookies, I’ve really loved the idea of dipped cookies. Cookies are SO simple to dip, and it really just kicks them up a notch.
This year, I decided to participate in the Great Food Blogger Cookie Swap. I skipped it last year, since we were planning to move (and we did), so it was fun to join in again this year.
I absolutely loved getting some delicious cookies from fellow bloggers – Austrian Vanilla Crescents, Cranberry Pumpkin Cookies, and Cherry Cordial Mallowmars. They were soooo good.
It took me awhile to come up with a yummy and creative idea for the cookie swap. I wanted to do something festive, but that was easy. I don’t like sharing super complicated recipes.
I started to think that chocolate sugar cookies sounded intriguing. I had never had them before, but it certainly sounded like a great idea. I mean, most things with cookies are, right? I found a recipe, adapted it a little, and I decided to turn them into dipped peppermint chocolate sugar cookies.
They turned out so good. It was hard for me to send them off, because I wanted to eat them all. I hope that they got to the people who I was matched up safely and without breaking too much.
These would be great for a cookie swap or for cookies to give to friends and neighbors. I love them dipped, but they’d be awesome non-dipped as well. And if you aren’t a fan of peppermint, just add vanilla instead 🙂
Chocolate Sugar Cookies Recipe
Ingredients
- 1 cup softened butter
- 1 1/2 cups brown sugar
- 2 eggs
- 1 teaspoon peppermint extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 cup cocoa powder
- 1/2 cup sugar for rolling
- if doing dipped, you'll need the following
- 2 cups chocolate chips + 1 teaspoon peppermint
- Andes Peppermint Chips
Instructions
- Combine butter and brown sugar.
- Beat in one egg at a time and peppermint extract.
- In a separate bowl, combine flour, baking soda, and salt.
- Add the dry ingredients to the butter mixture.
- Beat in cocoa powder.
- Chill for an hour.
- Preheat oven to 350 degrees.
- Roll into balls and roll into sugar. Place onto a prepared baking sheet a couple inches apart.
- Bake for 8-10 minutes. Allow them to cool on the pan for 5 minutes and then transfer to cooling rack.
- Once the cookies are cooled, melt chocolate chips and peppermint extract. Dip one side of each cookie into the mixture and sprinkle with Andes peppermint chips. Let chocolate harden (place in the refrigerator to speed up the process.)
Notes
Inspired by Chocolate, Chocolate, and More
Gina, a book dragon says
New subscriber because of the cookie swap. I love that you gave us alternatives (peppermint/vanilla), I’m looking forward to making these. And lurking around your blog.
Yes, he is the most handsome husband, after mine 😉 but I can say you’re right about the cutest little boy as mine isn’t little anymore. Rude comments should never be posted and I truly hope you get very few of them.
Merry Christmas to you and yours.
Katie says
THanks for stopping by! 🙂 I hope you had a wonderful Christmas!
Sarah | Curious Cuisiniere says
These look so tasty! You can’t beat the combo of chocolate and peppermint this time of year! Glad you enjoyed the Austrian Vanilla Crescents!
Katie says
Thanks, Sarah! Hope you had a great Christmas!
Chelsea @ Life With My Littles says
Chocolate sugar cookies?? Oh my goodness! Yes please! As if sugar cookies couldn’t get any better!
Katie says
I know, I can’t believe I hadn’t thought of this before!