Ingredients

• 8 oz. high quality dark chocolate, finely chopped
• 8 oz. semi-sweet chocolate chips
• 2 cups powdered sugar
• 1 1/2 cups all-purpose flour
• 1 1/4 cups (2 1/2 sticks) unsalted butter, softened
• 1 cup unsweetened dark cocoa powder
• 1 teaspoon vanilla extract
• 1/2-1 teaspoon peppermint extract
• 1/2 teaspoon salt

Preparation

1. Cream together butter and sugar in a large bowl or mixer for 2-3 minutes, or until fluffy and lightened in color.
2. Add in cocoa powder, vanilla and salt and mix until combined, scraping down the sides as you go.
3. Add 3/4 cup flour and mix in, then gradually add remaining flour until your dough comes together and is no longer sticky. (It’s okay if dough is crumbly.)
4. Divide dough into 3 equal sections, then roll them each into a disc and wrap tightly in plastic wrap. Refrigerate 15-20 minutes, or until chilled.
5. Preheat your oven to 350º F and place one dough disc between two sheets of parchment paper. Roll dough out to 1/4-inch thickness.
6. Use a 2-inch circle cookie cutter to cut out your cookies, then remove excess dough and transfer parchment paper to baking sheet.
7. Place baking sheet in oven and bake for 8-9 minutes, or until crisp. Remove cookies from oven and let cool completely.
8. Repeat with remaining cookie dough.
9. Set up a double-boiler with a heat-proof bowl set over a pot of simmering water. Add chocolates and stir until melted and smooth, then stir in desired amount peppermint extract.
10. Take cooled cookie and submerge it in melted chocolate. Use a fork to extract the cookie, tapping off excess chocolate, then transfer to a parchment-lined baking sheet to set.
11. Repeat with remaining cookies, then refrigerate 4-8 hours, or until chocolate coating is set.