Dark Chocolate Cookies with Crushed Peppermint

For a fun and easy baking project, dark cookies take a dip in melted chocolate, then get a festive dusting of crushed candy canes. 

What You Get

Dark chocolate cookie dough 

Semisweet chocolate chips 

Peppermint candy canes 

What You’ll Need

All-purpose flour

Coconut oil

Salt

Makes about 4 dozen cookies

20 minutes active 

2 hours total 

Step 1

Preheat the oven to 375°F. Line 2 sheet trays with parchment. Set the dough on the counter, and let it start to come to room temperature, about 10 minutes. 

Step 2

On a lightly floured work surface, roll out the dough about ¼-inch thick. Use a round cookie cutter to stamp out circles. Transfer the circles to the prepared pans and bake until firm, about 15 minutes. Let cool completely. 

Step 3

Pour the chocolate chips in a microwave-safe bowl and heat in the microwave, stirring with a rubber spatula every 30 seconds, until just melted. Stir in 1 tablespoon coconut oil, a pinch of salt, and mix until glossy and smooth. Crush the candy canes. 

Step 4

Dip half of each cookie into the melted chocolate, scraping off any excess on the side of the bowl. Place the dipped cookies on a sheet of parchment. When all the cookies have been dipped, sprinkle the tops with the crushed candy canes. Let rest at room temperature until set, about an hour.

Step 5

Transfer the cookies to a platter and serve. Or transfer to an airtight container and store for up to 5 days.