Ingredients
Method
- In a large bowl, beat the softened butter with an electric mixer on medium speed for about 1 minute until completely smooth and creamy with no lumps remaining.
- Add the granulated sugar and continue beating on medium-high speed for 2 full minutes until the mixture turns pale and noticeably fluffy.
- Add the egg, vanilla extract, and peppermint extract, then beat on high speed until fully incorporated, scraping down the sides and bottom of the bowl as needed.
- In a separate medium bowl, sift the flour and cocoa powder together, then whisk in the baking powder and salt until evenly distributed.
- With the mixer on low speed, gradually add the dry ingredient mixture to the butter mixture, mixing just until a uniform dough forms with no streaks of flour.
- Divide the dough into 2 equal portions and place each on a sheet of parchment paper, then roll each piece out to an even ¼-inch thickness.
- Stack the two flattened dough portions on a baking sheet with a layer of parchment between them, then refrigerate for at least 1 hour until firm.
- Once the dough is fully chilled, preheat the oven to 350°F (177°C) and line 2–3 baking sheets with parchment paper or silicone baking mats.
- Remove one portion of dough from the refrigerator and use a 2-inch round cutter to cut circles, transferring each one to the prepared baking sheet, then re-roll scraps and continue cutting until all dough is used.
- Bake for 8–10 minutes until the edges look set, rotating the baking sheet once halfway through — the centers will appear soft but will firm as they cool.
- Allow the cookies to rest on the baking sheet for 5 minutes, then carefully transfer to a wire rack and cool completely before moving to the chocolate step.
- Combine the chopped chocolate and oil in a heatproof bowl and melt together using a double boiler, or microwave in 15-second bursts, stirring between each interval, until fully melted and silky smooth.
- Remove the chocolate from the heat and stir in the peppermint extract until evenly combined.
- Working one at a time, submerge each cooled cookie fully in the chocolate coating, then lift it out with a fork and gently tap the fork on the bowl's edge to let the excess drip away.
- Set each dipped cookie on a parchment-lined baking sheet and transfer the whole sheet to the refrigerator until the chocolate coating is completely firm and set.
Nutrition
Notes
These cookies taste even better cold — straight from the fridge or freezer is pure magic. Dough can be chilled up to 2 days ahead, and finished cookies freeze beautifully for up to 3 months. Use only peppermint extract, not mint extract, for that signature cool chocolate flavor.