• 3/4 cup (172g) unsalted butter, softened
• 1 cup (200g) granulated sugar
• 1 large egg, at room temperature
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon peppermint extract*
• 1 and 1/2 cups (188g) all-purpose flour
• 3/4 cup (63g) unsweetened natural cocoa powder
• 1 teaspoon baking powder
• 1/8 teaspoon salt

Topping

• 2 cups  semi-sweet chocolate, coarsely chopped
• 1/2 teaspoon vegetable oil
• 1/4 teaspoon peppermint extract*

1. Beat the butter and granulated sugar on high speed for about 2 minutes. Add in the egg, vanilla, peppermint extract and scrape down the sides of the bowl.
2. In a separate bowl, whisk the flour, cocoa powder, baking powder and salt. Slowly add to your mixer with your wet ingredients and mix on low until it comes together.
3. Split dough in half and roll each half on parchment paper to about 1/4 inch in thickness.
4. Stack the pieces with parchment paper in between.
5. Refrigerate dough for at least one hour.
6. Preheat oven to 350 and then use a 2 inch round cookie cutter or small juice glass (if you don’t have a cookie cutter) to cut out circles in the dough. Transfer cookies to baking sheet lined with parchment paper. Bake for 8-10 minutes.
7. Let cookies cool and then dip in melted chocolate topping mixture. Add crushed candy cane on top (optional).
8. Enjoy with a glass of milk!