Ingredients

The following ingredients have 4 Servings
  • 1/2 cup unsalted butter (room temperature)
  • ¾ cup powdered sugar
  • 2 tsp peppermint extract
  • 1 cup all purpose flour
  • ¼ cup cocoa powder
  • ¼ tsp baking soda
  • 1/8 tsp salt
  • 1 cup milk (or dark) chocolate melts
  • 1 cup white chocolate melts
  • Peppermint crunch chips for topping
  • Holiday sprinkles for topping

Instruction

  • Beat butter, powdered sugar and peppermint extract together, on medium speed, for 1-2 minutes until light and fluffy.
  • Reduce speed to low and mix in flour, cocoa powder, baking soda, and salt.
  • Take out the dough and roll it in a log. Wrap the dough in the saran wrap and put it in the freezer for 30-45 minutes. (Transfer into the fridge if you are not ready to bake yet).
  • Preheat the oven to 350 degrees. Line cookie sheet with parchment paper and grease lightly.
  • Cut the cookie dough into 1/4 inch rounds. Lay out the cookie dough onto the cookie sheet about 1 inch apart and bake for 10-12 minutes.
  • Cool cookies completely on a wire rack.
  • Melt milk chocolate and white chocolate melts, separately, in the microwave. Make sure to set the microwave at half power and heat for a 45 seconds- 1 minute. Stir until all smooth.
  • Dip cookies in chocolate and place them on parchment paper to set.
  • Sprinkle with peppermint crunch or sprinkles while chocolate is still wet or it will not stick.