u003cstrongu003eCan I make the dough ahead?u003c/strongu003e

Yes, you can! Assemble your balls of dough, place on a tray or cookie sheet and double wrap. It will keep for 3 days in the fridge. Bake straight from the fridge at 350ºF (176ºC) for 9 to 10 minutes.

u003cstrongu003eCan I freeze the dough?u003c/strongu003e

Absolutely! Just assemble your cookie dough, place on a parchment-lined tray for 1 hour and then transfer in freezer bags. Double bagging is recommended to prevent freezer burn. Bake from frozen at 350ºF (180ºC) for 10 to 12 minutes.

Can I make these cookies larger?

Yes, you can! You'll need to adjust your baking time an extra few minutes.

Chocolate Peppermint Sugar Cookies

Description

Chewy and fudgy Chocolate Peppermint Sugar Cookies topped with peppermint bark! The perfect bake for your Christmas cookie list!

Ingredients

1 3/4 Cups (210g) All-Purpose Flour
1/2 Cup (42g) Unsweetened Cocoa Powder
¾ Teaspoon Baking Soda
¼ Teaspoon Cream of Tartar
½ Teaspoon Salt
13 Tbsp (183g) Unsalted Butter, room temp
3/4 Cup (150g) Brown Sugar
1/2 Cups (100g) + more for rolling White Sugar
1 Large Egg + 1 Yolk, room temp
1 Teaspoon Vanilla Paste or Extract
1 1/2 Teaspoon Peppermint Extract
Peppermint Bark Squares or Pieces

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Instructions

Set a rack in the center of the oven and preheat to 350ºF (180ºC). Line large baking tray with parchment paper and set aside.
In a medium sized bowl, sift together flour, unsweetened cocoa powder, baking soda, cream of tartar and salt and set aside.
Add room temperature butter, brown sugar, white sugar, vanilla and peppermint extract into a large mixing bowl. With a hand or stand mixer fitted with a paddle attachment, whisk on medium speed until light and fluffy. About 2 to 3 minutes. Add egg and yolk and mix for an additional minute.
In two additions, sift in the dry ingredients and mix just until combined. Do not overmix!
Portion out your cookies using a small cookie scoop (#40 = 1 1/2 Tbsps). The cookie dough balls were about 35 to 36 grams. At this point you can bake the cookies right away or refrigerate for up to 3 days.
Roll the dough balls in granulated white sugar and bake them at least 2 inches apart for 8 to 9 minutes.
Let cool on cookie sheet for a minute and then transfer to a wire rack. Immediately, press the peppermint bark squares on top of each cookie and cool for 10 minutes before serving. Enjoy!

Notes

Keep in an airtight container at room temperature and enjoy for about 3 to 4 days!

Prep Time: 15 Minutes
Cook Time: 9 Minutes