Preparation Steps

• In a stand mixer fitted with a paddle attachment, cream the butter and powdered sugar together on medium speed until the mixture is light and fluffy, about 2 minutes.
• Add the cocoa powder, salt, and vanilla extract; mix until fully incorporated. Gradually add half of the flour and mix, then add the remaining flour in 0.25 cup increments until you achieve a dry, non-sticky dough.
• Divide the dough into three disks, wrap in plastic wrap, and refrigerate for about 15 minutes. If refrigerated longer, let dough rest at room temperature for 15 minutes before rolling.
• Preheat oven to 350°F. Roll dough between two sheets of parchment paper to a thickness between 0.125 and 0.25 inches.
• Cut cookies using a 2-inch round cutter and place on baking sheets. Bake for 8 to 10 minutes; adjust time to avoid burnt bottoms. Cool cookies on wire rack.
• Chop the melting chocolate and melt it gently in the microwave at half power in 30-second intervals, stirring in between until smooth. Stir in peppermint extract to the melted chocolate.
• Dip each cooled cookie into the melted chocolate to cover fully. Remove with a fork and tap off excess chocolate. Place on parchment paper to set.
• Allow the chocolate coating to set completely. For best flavor and texture, wait at least 8 hours before serving.