Ingredients

The following ingredients have 4 Servings
  • 1 cup unsalted butter (room temperature)
  • 1/2 cup granulated sugar
  • 1 teaspoon peppermint extract
  • 1 1/2 cups all purpose flour
  • 1/2 cup natural cocoa powder
  • 8 ounces chocolate melting wafers
  • sprinkles (optional)

Instruction

  • In a bowl, cream together butter and sugar. Add peppermint extract and stir to combine. 
  • In a separate bowl, sift together flour and cocoa powder. Add flour mixture, half at a time, to butter mixture and stir until dough forms. Dough will be thick.
  • Shape into a disc and wrap in wax paper. Refrigerate for 30 minutes. 
  • Meanwhile, preheat oven to 350 degrees and line a baking sheet with parchment paper. Set aside. 
  • Cut dough in half. Place remaining half back in refrigerator. Dust counter top and rolling pin with flour, roll dough to 1/4" thickness. Cut off rounded edges, creating a large rectangle. Slice dough into small rectangles, about 1 inch by 2 inches. Place on baking sheet. 
  • Bake for 11-13 minutes, or until edges are set and middle of cookie is still soft. Allow to cool for 5 minutes before removing cookies from baking sheet. Remove to cooling rack and allow to cool completely before dipping.
  • Place melting wafers in a microwave safe bowl and microwave in 30 second increments, stirring until melted. 
  • Dip each cookie halfway into chocolate and tap to remove excess. Place on wax paper or parchment and immediately add sprinkles before chocolate sets. Allow to set for 1 hour at room temperature, or place in refrigerator for 15 minutes.