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Peppermint Chocolate Dipped Sugar Cookies

Yield: about 2 dozen
Author: Maryanne Cabrera


  • 10 Tablespoons unsalted butter, room temperature
  • 1 1/4 cup granulated sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1 3/4 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine sea salt


  • 1 cup dark chocolate, roughly chopped
  • crushed candy canes or peppermints, as needed


  • Preheat oven to 350 degree F.
  • In large bowl, beat together butter and sugar with an electric mixer on medium speed until creamy. Add egg and vanilla and mix until combined.
  •  In another bowl, whisk together flour, baking soda, and salt. Add to butter mixture. Mix on low speed until thoroughly combined.
  • Use 1-1/2 inch (diameter) cookie scoop to portion out balls of dough. Place cookie balls about 2-inches apart on a parchment lined baking sheet.
  • Bake for 10-12 minutes until the edges of the cookie are set. Allow to cool on baking sheet for 3 minutes and then transfer to a wire rack to cool to room temperature.


  • Gently melt chopped chocolate over a double boiler. Stir until smooth. Remove from heat and allow to cool slightly. Dip room temperature cookies in melted chocolate, immediately sprinkle with crushed candy canes and allow to set up on a wire rack. Allow chocolate to set before eating.