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- 1 (16.5 ounce) tube refrigerated sugar cookie dough
- 1/4 cup all-purpose flour plus extra for dusting
- 2 cups semisweet chocolate chips, divided
- 1/4 cup heavy cream
- 1 teaspoon pure peppermint extract
- 1 teaspoon vegetable oil
- Decorating suggestion: crushed candy canes or peppermint candies; white, red and green sprinkles; or red and green decorating sugar
- Special equipment: a 2 1/2-inch round cookie cutter, and a 1/2-ounce cookie scoop
View Full Recipe at The Way to His Heart
