1 cup (8 oz or 2 sticks) unsalted butter, at room temperature*
1 cup unsweetened cocoa powder*
1 cup powdered sugar
1 tsp vanilla
¾ tsp salt
1½ cups all purpose flour, fluffed and scooped*
Ingredients for the Coating
16 ounces semi-sweet baking chocolate
1 tsp vegetable or coconut oil
1 tsp peppermint extract or oil*
1. Preheat ovetn to 350°F.
2. Cream butter until light and fluffy, then add the powdered sugar and mix until combined. Stir in the salt , vanilla, and cocoa powder. Mix until the cocoa powder is integrated and the batter resembles a thick frosting. Add the flour ad mix just until the flour is combined, making sure not to over mix.
3. for dough into a ball. Knead a few times to bring together, then flatten into a sick between half an inch and one inch thick. Cover with plastic wrap and place in freezer for 15 minutes.
4 Remove the dough from the freezer and roll it out really thin, about 1/8-inch, on a floured surface. Cut cookies using a 1½-inch cutter (a cordial glass that is just under 2" is perfect).
5. Place the cookies on a baking sheet and bake for 10 minutes. Remove the cookies from the over and allow them to cool completely on a wire rack.
6. While the cookies bake, Make the peppermint coating. Chop the baking chocolate into very small, thin pieces. Place in a glass measuring cup or similar container along with the the oil and microwave in short 15-20 second bursts. Stir in the peppermint extract.*
7. Gently drop the cookies, one at a time, into the coating. Turn to coat entirely, then lift the cookie out of the cookie out of the chocolate with the fork and bang the fork on the side of the pan until the extra coating drips off.
8. Place the cookies in the refrigerator or freezer until set (can leave out, but will take a bit longer).
Butter: Be sure that your butter is truly at room temperature before you start. if you r butter is cool, the dough will not come together well.
Cocoa: Dutch dark cocoa powder is a good choice.
Flour: Fluff cup the flour int eh canister or bag to loosen it BEFORE you scoop or spoon out your measurement. Level the top of the measuring cup gently with the back of a knife to get the most accurate measurement in a cup made for dry measurements.
Peppermint: Make sure to use peppermint, not spearmint, and make sure to get extract or oil (must be an oil based), not flavoring. McCormick;s Pure Peppermint Extract or any candy flavoring oil is good. If you can't find it in a local store, you can order it on Amazon.
If you have trouble adding the peppermint extract of oil to the melted chocolate, you can try putting it in with the chocolate before melting. Remember everything must be clean and dry, with no moisture in the bowl.