Double Chocolate Mint Cookies

• Vegetarian

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 1 tsp Baking soda
  • 2/3 cup Cocoa powder, dark
  • 2 cups Flour
  • 1 cup Mint chocolate chips
  • 1/2 tsp Peppermint extract
  • 1/4 tsp Salt
  • 1 1/2 cups Sugar
  • 1 1/2 tsp Vanilla extract
  • 4 oz White chocolate bar

• Dairy

  • 3/4 cup Butter

• Desserts

  • 6 Candy canes

Found on 2cookinmamas.com

Description

Ingredients

• 3/4 cup butter, room temperature
• 1-1/2 cups sugar
• 2 large eggs
• 1-1/2 teaspoons vanilla extract
• 1/2 teaspoon peppermint extract
• 2 cups flour
• 2/3 cup dark cocoa powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup mint chocolate chips
• 4-oz white chocolate bar, melted
• 6-7 candy canes, crushed

Directions

• Preheat oven to 350 degrees. Line cookie sheets with a silicone mat or parchment paper.
• In your KitchenAid or other electric mixer, cream butter and sugar for 4-5 minutes to make it light and creamy. Continue to beat as you add the eggs and extracts.
• In a separate bowl, combine flour, cocoa powder, baking soda and salt. Add gradually to creamed mixture and mix until just combined.
• Stir in chocolate mint chips.
• Using a cookie small cookie scoop, scoop dough onto prepared cookie sheets. Bake for 9-10 minutes.
• Let cook on cookie sheet on wire rack for about 5 minutes. Transfer cookies to wire racks to cool completely.
• Use a silicone mat or wax paper on a cookie sheet for this next step.
• Melt white chocolate in microwave-safe measuring cup or bowl in 30-second increments in microwave. It should take about 1 minute to 1-1/2 minutes, stirring in between.
• Dunk half of cookie in white chocolate, place on silicone mat or wax paper. Sprinkle white chocolate with candy cane pieces. Allow to cool completely then store in airtight container.