Cookies:

1 1/4 cups all-purpose flour
1 cup sugar
1/2 cup cocoa powder
1/4 tsp. salt
1/4 tsp. baking soda
3/4 cup (1 1/2 sticks) butter
3 tbsp. milk
1 tsp. pure vanilla extract
1/2 tsp. pure peppermint extract

In a food processor, pulse flour, sugar, cocoa powder, salt and baking soda until combined. Add butter, milk, vanilla, and mint extract. Pulse a few more times until the mixture comes together. Transfer the mixture to a large bowl and knead it with your hands until it comes together and all the flour is incorporated. Chill the dough in the refrigerator for 1 hour.

Preheat the oven to 350°F and line two large baking sheets with parchment paper or Silpats. Remove dough from refrigerator. Roll a heaping teaspoon of cookie dough into a ball and place onto prepared baking sheets, leaving about 3-inches in between each ball. Evenly flatten the dough with your fingertips so that it is about 1/4-inch thick and bake for 12-14 minutes. Let cool completely.

Chocolate Coating:

2 cups semi-sweet chocolate chips
1 tbsp. butter
1/2 tsp. peppermint extract

Melt chocolate chips and butter in a double boiler or microwave. Stir in the mint extract and mix until smooth. Dip completely cooled cookies into the chocolate and remove with a fork, gently scrapping off excess chocolate using the side of the bowl. Or, spread a thin layer of the chocolate on top of the cookies. Place cookies on a parchment-lined plate or tray and refrigerate until chocolate coating sets. Store in the refrigerator until serving.

Submitted by: Diane Rhodes