Peppermint Cookies

Ready for a chocolate cookie laced with the warm taste of peppermint, dipped in creamy white chocolate and topped with crunchy pieces of candy cane? Try our delicious peppermint cookies. The Cottage is filled with the delicious smell of these babies. We’ve been sneaking them from the container as we go about our Christmas prep, delicious baked things are one of my favorite things about Christmas time. I love how the house is alive with soft music, glittering lights, and the amazing fragrances of home-baked goodies. Grab a Peppermint Cookie off the tray and join us in the kitchen!

These goodies are super easy to make- and trust me you’ll be glad you did! Plus they taste amazing! Even Mr. Cottage who doesn’t care for peppermint snagged one on his way out the door.

Peppermint Cookies

Ingredients:

• 2 cups organic all-purpose flour
• 1 teaspoon baking soda
• 1/2 cup black cocoa powder
• 1/2 teaspoon sea salt
• 1 tsp peppermint extract
• 1 1/2 cups granulated sugar
• 1 cup grass-fed butter
• 2 large free-range eggs
• 1 bag organic white chocolate melted
• crushed candy canes

 

Directions:

In a medium bowl stir together flour, cocoa powder, baking soda, and salt and set aside.
In an electric mixer beat together butter and sugar on med-high until light and fluffy. Reduce speed, add egg, and peppermint extract. Beat until well combined. Add the flour mixture, mix until just combined. Chill dough overnight. Preheat oven to 350°F and line baking sheets with silicone mats.
Using a medium cookie scoop or tablespoon, spoon dough onto the baking sheet (about 8 per sheet).  Bake for 10 minutes. Remove from the oven and let sit 5 minutes before moving them to a wire cooling rack or the counter. Allow to completely cool. Melt white chocolate in a double boiler, dip half of each cookie into the chocolate. Sprinkle crushed candy canes over the white chocolate and allow the chocolate to harden.  Makes 36.