Directions
- 1In a medium bowl, stir together the softened butter and sugars until combined.
- 2Mix in the egg yolk and peppermint extract until well combined.
- 3Stir in flour, cocoa powder, cornstarch, and salt to form the cookie dough.
- 4Roll out the dough to 1/4 inch thickness and cut into 3-inch circles.
- 5Chill the dough circles in the fridge for about an hour until fully chilled.
- 6Preheat the oven to 350 degrees F.
- 7Bake the circles on a parchment-lined baking sheet for 8-10 minutes, or until set on the edges and just set in the center.
- 8Allow cookies to cool completely.
- 9Melt the dark chocolate melting wafers in the microwave in 20-second intervals.
- 10Stir in the peppermint extract into the melted chocolate.
- 11Dip each cooled cookie in the melted chocolate and use a fork/spoon to coat all sides, scraping off any excess.
- 12Allow the coated cookies to set on parchment paper.
Ingredients
- 2 tablespoons unsalted butter, softened
- 2 tablespoons white sugar
- 1 tablespoon packed brown sugar
- 1 egg yolk
- 0.125 teaspoon peppermint extract
- 0.3333333333333333 cup flour
- 1.5 tablespoons cocoa powder
- 0.25 teaspoon cornstarch
- 0.125 teaspoon baking powder
- 1 pinch kosher salt
- 3 oz dark chocolate melting wafers
- 0.125 teaspoon peppermint extract
Equipment
medium bowlspatularolling pincookie cutterparchment paperbaking sheetmicrowaveforkspoon
Tips
- Adjust peppermint extract to preference in both cookie dough and chocolate coating.
- Roll out dough between pieces of parchment/wax paper or on a lightly floured surface.
- Chill the dough circles until fully chilled, about an hour.
- Melt chocolate wafers in the microwave in 20-second intervals, or use chocolate chips with a little oil.
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