Chocolate Peppermint Cookies

Who doesn't like chocolate and mint together?  These cookies are similar to Girl Scout Thin Mints, but covered with white chocolate and sprinkled with peppermint candy.  Wonderful for a holiday treat for the family, or even wrapped up as a gift!

 

Ingredients

1 cup all-purpose flour

1/2 cup cocoa powder

1/2 tsp. baking soda

1/2 tsp. baking powder

1/2 tsp. salt

5 tbsp. unsalted butter, softened

3/4 cup sugar

1 large egg

1 large egg yolk

3/4 tsp. peppermint extract

4-6 crushed peppermint candy canes

2 lbs. white chocolate or vanilla bark, coarsely chopped

Directions:

In a bowl, sift together flour, salt, baking powder, baking soda, and cocoa.  In another bowl, cream butter and sugar together for one minute.  Add the egg and then the yolk, mixing well after the other.  Add in peppermint extract.

Next, add sugar mixture to flour mixture.  Divide into two, form into disks, and wrap in clear wrap.  Chill the dough for at least an hour (or up to 2 days).

Preheat oven to 325 degrees.

Roll out dough, on a lightly floured surface, till dough is about 1/8" thick.  Use your cookie cutter to cut out desired shapes.  After cookie sheet is full, stick it in the freezer for about 10-15 minutes. (Do this with each full cookie pan before putting in the oven)

Bake for about 12 minutes or when they are dry to the touch.  Let cool.

Melt white chocolate over double boiler, then remove from heat.  Dip your cookies, one by one, into the melted chocolate and set on a foil or parchment lined pan.  Sprinkle with crushed peppermint candy.  You can let them set on the counter, or you can speed it up by sticking them in the refrigerator until set.  Store in an airtight container.  Best within a few days of being made.