Prep Time: 1 hour 30 minutes
Cook Time: 10 minutes
- 2 cups all-purpose flour
- 1/4 cup Dutch processed cocoa (sifted)
- 1 tbsp baking soda
- 1 cup unsalted butter (room temperature)
- 1/2 cup granulated sugar
- 1 cup light brown sugar
- 2 large eggs
- 1 tbsp peppermint extract* (optional)
- 1 bag of white candy melts or white chocolate (melted)
- Crushed candy canes
In a medium bowl, whisk together flour, cocoa powders, baking soda, and salt. Set aside.
In the bowl of a stand mixer, beat butter and sugars on med-high until light and fluffy (approx. 2-3mins). Reduce speed and add egg and peppermint extract. Beat until well combined. Add flour mixture and mix until just combined.
Chill dough for at least 1 hour or overnight.
Preheat oven to 350°F and line baking sheets with parchment paper or silicone mats.
Using a medium cookie scoop, portion dough onto baking sheet (I did 9 cookies per sheet). Bake for approximately 10 mins, or until the middle is set. Cookies will deflate and crinkle a bit upon cooling.
Cool on pans for 5 mins then transfer to to a wire rack to cool completely.
Dip in melted candy melts or white chocolate, place on a parchment lined baking sheet and sprinkle with crushed candy canes. Allow to set.