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1 cup powdered sugar
1 teaspoon vanilla extract
1 cup unsweetened cocoa powder
3/4 teaspoon salt
1 1/2 cups all-purpose flour
Mint Chocolate Coating:
2 cups semi-sweet chocolate chips
1 1/2 teaspoons peppermint extract
Preheat oven to 350 degrees. On a lightly floured surface, roll out dough to 1/8″ in thickness. Use a 1-1/2″ cookie cutter to cut circles of dough (or whatever shape or size you prefer). Place cut circles on a baking sheet lined with parchment paper. Bake cookies for 9-10 minutes, or until edges are set. Let cookies cool completely.
After cookies are cool, place chocolate chips in a microwave-safe bowl. Microwave in 30-second increments until melted. Stir in peppermint extract until smooth. Place cookies in the chocolate one at a time, using a fork to flip and lift cookie out of the chocolate. Transfer the chocolate covered cookie to a baking sheet lined with wax or parchment paper. Repeat with remaining cookies. Let chocolate harden before serving. You can place cookies in the refrigerator to set the chocolate faster.
(Recipe adapted from Tracey’s Culinary Adventures)
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