- Prep Time: 2h
- Cook Time: 9h
- Total Time: 3h
Ingredients
- 2 sticks of salted butter, softened
- 1 cup powdered sugar
- 1 egg
- 4 drops of DoTerra Peppermint Essential Oil
- 1 tablespoon vanilla extract
- 2 1/2 cups flour
- 1/2 cup unsweetened cocoa powder
- 1/4 cup semi-sweet chocolate chips, melted
- 4-5 crushed candy canes
Instructions
- Cream the butter and sugar together in a stand mixer.
- Add the egg, Peppermint Essential Oil, and vanilla extract and mix to combine.
- In a separate bowl, stir together the flour and cocoa powder.
- Slowly add to wet ingredients and mix together until dough forms.
- Turn dough out onto plastic wrap, pat into a ball, cover with wrap and refrigerate for 2 hours.
- Meanwhile, add candy canes to a plastic bag and crush with a rolling pin or mallet.
- Preheat oven to 375 degrees.
- Pinch off ping-pong ball sized chunks of dough and roll into balls.
- Gently press the balls flat with the bottom of a glass.
- Bake in oven for 7 to 9 minutes.
- Move cookies to a cooling rack to completely cool.
- Melt chocolate in the microwave or a double boiler.
- Dip each cookie into the melted chocolate and then press into the crushed candy canes.
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