Categories: Cookies
Ingredients
- 1 1/2 cups melted butter (3 sticks)
- 2 1/2 cups sugar
- 2 eggs, beaten
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp peppermint extract
- 3 drops red food coloring (more if needed)
- 4 cups flour
- 1/2 cup sugar (for later)
- Chocolate sauce:
- 2 cups chocolate chips (12 oz)
- 1 stick butter
Directions
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Melt the butter, add sugar and mix well. Let it cool.
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Add the eggs, baking soda, salt and peppermint extract, stirring after each addition.
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Add the red food coloring, stir it in, and then check the color of the dough (it should be bright pink). Adjust as necessary.
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Add flour in 1 cup increments, stirring after each addition (it will be stiff). Cover and refrigerate dough for 2 hours.
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Preheat oven to 350 F, place remaining 1/2 cup of sugar into a small bowl. Spray 2 cookie sheets with non-stick cooking spray (or use parchment paper).
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Roll the chilled dough into small balls. Roll the balls in the sugar until coated. Place on cookie sheet, 12 per sheet. Press balls down slightly with your hand (or a spatula) so they won’t roll.
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Bake for 10-12 minutes on the middle rack. When done, let cool for 2 minutes on the cookie sheet, then transfer to wire rack.
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These cookies can be dipped in chocolate after baking for some extra decadence.
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Chocolate sauce:
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Microwave chips and butter in microwave for 90 seconds. Stir to make sure chips are melted. If not, heat in 20 second increments until the sauce is smooth.
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Dip cookies one by one in the sauce, place back on parchment or wax paper to cool and harden.