Chocolate Peppermint Cookies

This year I decided to make treats for friends and family to give as gifts for Christmas. With all the crazy diets, allergies and snack preferences, I had to try and come up with at least one item for everyone. These cookies are for the chocolate lover in your life. The person who thinks the only way to make chocolate better, is to cover it with more chocolate.

One Year Ago Today Black Cherry Coffee Cake


Crisp chocolate and peppermint wafers each dipped into more chocolate and sprinkled with crushed candy canes. A box of these would be the perfect gift for any winter holiday.

Chocolate Peppermint Cookies
50 small cookies
1 1/2 cups all-purpose flour, plus more for rolling
3/4 cup cocoa powder
1 1/4 organic cane sugar
1/4 tsp sea salt
1/4 tsp baking soda
3/4 cup plus 2 tbl earth balance butter, cold and cubed
3 tbl almond milk
1 tsp vanilla extract
1/2 tsp peppermint extract
1 lb semi sweet chocolate chips
8oz 58% chocolate chunks
2 tbl coconut or canola oil
crushed candy canes or peppermint candies

In a food processor combine the flour, cocoa, sugar, salt and baking soda. Pulse to combine. Add the butter and pulse into small pea sized pieces. Add the milk, vanilla and peppermint extract and pulse until the dough forms large clumps. Dump out onto the counter and knead into a ball. Flatten into a disc, wrap and chill for 2 hours in the fridge or 1 in the freezer.
Preheat the oven to 350. Line a baking sheet with parchment and grease with cooking spray.
Roll out the dough into a thin layer and cut into circles or any shape you would like. Bake for 8 minutes or until slightly underdone. The wafers will crisp up as they cool.

Melt the chocolate chips, chunks and oil together and either dunk each cookie in the chocolate or place the cookies on a cooling rack sitting in a baking sheet and pour the chocolate over the top. Sprinkle the tops with crushed candy canes.