Ingredients:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1/2 cup cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup crushed peppermint candy canes
- 2 cups semisweet chocolate chips
- 1 tablespoon vegetable oil
Instructions:
Preheat the oven to 350F 175C and line baking sheets with parchment paper
In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy
Beat in the eggs one at a time, then stir in the vanilla extract
In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt
Gradually add the dry ingredients to the wet ingredients, mixing until just combined
Fold in the crushed peppermint candy canes
Drop rounded tablespoonfuls of cookie dough onto the prepared baking sheets
Bake for 10-12 minutes or until the edges are set
Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely
In a microwave-safe bowl, melt the chocolate chips with the vegetable oil in 30-second intervals, stirring until smooth
Dip half of each cooled cookie into the melted chocolate, then place them on a parchment-lined tray
Sprinkle additional crushed peppermint candy canes on top of the chocolate-dipped cookies for decoration
Allow the chocolate to set before serving or storing the cookies in an airtight container
