Chocolate Peppermint Meltaway Cookies

Key Ingredients

• Butter – I used salted butter, but if you use unsalted butter just increase your salt to a total of 1 teaspoon. The recipe calls for melted butter because we’re going for a fudgy cookie meaning there’s no need to beat the butter and sugar.
• Brown Sugar – the brown sugar adds flavor but also creates a denser and richer cookie. You can use light or dark brown sugar, depending on how much molasses flavor you like in your cookies.
• Eggs – it’s best to pull your eggs out to room temperature at least 30 minutes before making your dough so that they don’t “shock” the butter.
• Peppermint Extract – be sure and use peppermint extract and not spearmint or mint extract. The flavor is very different. You’ll need about 1 teaspoon for the cookie dough and ½ teaspoon for the topping.
• Cocoa Powder – to get the best flavor, use the best cocoa powder. 
• Baking Soda – this reacts with the baking powder to help the cookies rise.
• White Chocolate Wafers – you can either use white chocolate wafers or white chocolate chips to top the cookies. The easiest way to melt them is in the microwave for about 20-30 seconds at a time, stirring between until completely melted.
• Crushed Candy Canes – either crushed candy cane or crushed peppermint candy will work great for these cookies. I like to put them into a freezer bag and crush using a rolling pin. Avoid crushing too much so that you keep small pieces rather than creating a bunch of peppermint candy powder.

How to Make Peppermint Meltaways

1. Make the cookie dough. Add the melted butter and brown sugar to the bowl of a stand mixer and mix until combined. Slowly add the room temperature eggs, vanilla, and 1 teaspoon of peppermint extract, scraping down the sides as needed. In a separate large bowl, whisk together the cocoa powder, baking soda, and salt. Add to the butter mixture and mix on low speed until the cookie dough comes together and is well combined.
2. Let the dough chill. Cover the bowl with plastic wrap and let the dough rest in the fridge for 30-60 minutes.
3. Scoop the dough. Remove the cookie dough from the refrigerator. Using an ice cream scoop or spoons, scoop into 1.5 tablespoon balls and place about 2″ apart on a baking sheet with parchment paper.
4. Bake. Bake in a preheated 350 degree oven for 8-11 minutes, or until the center of the cookie is set and the edges of the cookies are slightly firm. Remove from the oven and let the cookies cool completely.
5. Melt the chocolate. Meanwhile, add the white chocolate to a microwave-safe bowl and melt for 30 seconds, stir, and repeat until melted and smooth.
6. Add the toppings. Add the remaining 1/2 teaspoon of peppermint extract, stir, and then spoon over the cookies.  Top with crushed candy canes then place in a cool spot to allow the chocolate to set up completely. (Note: if you want to speed up the process, you can place the cookies in the fridge for about 20 minutes).
7. Serve or store. Serve immediately or store in an airtight container at room temperature for up to 3 days. Enjoy!