3/4 Cup butter, room temperature
1 Cup granulated sugar
1 large egg, room temperature
1 tsp. Vanilla extract
1/4 tsp peppermint extract, or essential oil
1 1/2 cups all purpose flour
1 tsp baking powder
3/4 cup unsweetened cocoa powder
1/8 tsp salt
In a large bowl using a hand-held mixer or stand mixer beat the butter for 1 minute on medium speed until completely smooth and creamy and light in color. Beat in the egg, vanilla, and peppermint on high speed. Scrape down sides and bottom of bowl as needed.
Sift the flour and cocoa powder together in a medium bowl. Whisk in the baking powder and salt until combined. On low speed, slowly mix into the wet ingredients until combined.
Divide the dough into 2 equal parts. Roll each portion it onto a piece of parchment to about 1/4” thickness. Stack the pieces, with the parchment in between onto a baking sheet and refrigerate at least 1 hour. Chilling is mandatory. Chill up to 2 days - covered with plastic wrap.
Once chilled preheat oven to 350. Line 2 large baking pans with parchment paper or silicone baking mats. Remove one of the dough sheets from fridge and use a 2” round cutter, cut in circles. Transfer the cut cookie dough to the prepared baking sheet. Re-roll remaining dough and continue until all dough is used.
Bake for 7-8 minutes. The cookies will appear soft. Make sure you rotate the cookie sheet halfway through bake time. Allow to cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely before dipping in chocolate.
Chop your chocolate. Put in a microwave safe bowl and microwave for 1 minute. Your chocolate will not be melted . Now place this bowl into a larger bowl with warm water being careful not to get even a drop of water in the chocolate.. Stir this until the chocolate is completely melted this will take some time because the chocolate cannot get hot.
When the chocolate is melted stir in your peppermint a drop or two at a time. It should taste slightly less minty than you want it to be
Drop a cookie into the melted chocolate and make sure all of it gets covered. Use a fork to take the
cookie out. Tap the fork on the edge of the bowl to help extra chocolate drip off. I also slightly scrape the top so the chocolate is not too thick. Place the cookie on a piece of parchment paper until set. Let these set overnight so the flavor scan blend and you will have a marvelous cookie the next day. These store well in the fridge or freezer if they last that long!
3/4 cup unsweetened cocoa powder
1/8 tsp salt
In a large bowl using a hand-held mixer or stand mixer beat the butter for 1 minute on medium speed until completely smooth and creamy and light in color. Beat in the egg, vanilla, and peppermint on high speed. Scrape down sides and bottom of bowl as needed.
Sift the flour and cocoa powder together in a medium bowl. Whisk in the baking powder and salt until combined. On low speed, slowly mix into the wet ingredients until combined.
Divide the dough into 2 equal parts. Roll each portion it onto a piece of parchment to about 1/4” thickness. Stack the pieces, with the parchment in between onto a baking sheet and refrigerate at least 1 hour. Chilling is mandatory. Chill up to 2 days - covered with plastic wrap.
Once chilled preheat oven to 350. Line 2 large baking pans with parchment paper or silicone baking mats. Remove one of the dough sheets from fridge and use a 2” round cutter, cut in circles. Transfer the cut cookie dough to the prepared baking sheet. Re-roll remaining dough and continue until all dough is used.
Bake for 7-8 minutes. The cookies will appear soft. Make sure you rotate the cookie sheet halfway through bake time. Allow to cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely before dipping in chocolate.
Chop your chocolate. Put in a microwave safe bowl and microwave for 1 minute. Your chocolate will not be melted . Now place this bowl into a larger bowl with warm water being careful not to get even a drop of water in the chocolate.. Stir this until the chocolate is completely melted this will take some time because the chocolate cannot get hot.
When the chocolate is melted stir in your peppermint a drop or two at a time. It should taste slightly less minty than you want it to be
Drop a cookie into the melted chocolate and make sure all of it gets covered. Use a fork to take the
cookie out. Tap the fork on the edge of the bowl to help extra chocolate drip off. I also slightly scrape the top so the chocolate is not too thick. Place the cookie on a piece of parchment paper until set. Let these set overnight so the flavor scan blend and you will have a marvelous cookie the next day. These store well in the fridge or freezer if they last that long!
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