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

1. Melt the butter, add sugar and mix well. Let it cool.

2. Add the eggs, baking soda, salt and peppermint extract, stirring after each addition.

3. Add the red food coloring, stir it in, and then check the color of the dough (it should be bright pink). Adjust as necessary.

4. Add flour in 1 cup increments, stirring after each addition (it will be stiff). Cover and refrigerate dough for 2 hours.

5. 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).

6. 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.

7. 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.

8. These cookies can be dipped in chocolate after baking for some extra decadence.

9. Chocolate sauce:

10. 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.

11. Dip cookies one by one in the sauce, place back on parchment or wax paper to cool and harden.

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