INGREDIENTS
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For the cookies:
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1 cup (8 oz, or 2 sticks) unsalted butter, at room temperature
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1 cup unsweetened cocoa powder (I used dutched dark cocoa powder which worked well)
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1 cup powdered sugar
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1 teaspoon vanilla
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¾ teaspoon salt
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1 ½ cups all purpose flour
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For the coating:
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10 ounces semi-sweet baking chocolate
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1 ½ teaspoon peppermint extract (Make sure you get peppermint, not spearmint, and make sure you get extract, not flavoring)
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