These are a definite favorite that will get made frequently. (And no, that is not what my cookies looked like!) Think Girl Scout Thin Mints...yum! So I got the recipe here. I made some definite revisions to the recipe though, so here is my version of the same recipe.
1 cup all-purpose flour, plus more for surface
1/2 cup unsweetened Dutch-process cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 1/2 ounces (5 tablespoons) unsalted butter, softened
3/4 cup sugar
1 large egg
1 large egg yolk
3/4 teaspoon pure peppermint extract
8 large candy canes or 30 peppermint candies or about 15 mini candy canes, crushed
2 pounds white chocolate, coarsely chopped Note: Do not use white chocolate chips, they will not melt down enough!
1. Preheat oven to 325 degrees. Sift flour, cocoa powder, baking soda, baking powder, and salt into a bowl. Beat butter and sugar with a mixer on medium-high speed for 1 minute. Reduce speed to medium-low, and add egg, then yolk, beating well after each addition. Beat in peppermint extract. Slowly add flour mixture, and beat until just incorporated. Shape dough into 2
3. Bake until cookies are dry to the touch, about 12 minutes. Transfer parchment, with cookies, to wire racks, and let cool. (Undecorated cookies will keep, covered, for up to 3 days.)
4. Sift crushed candy, and separate larger pieces from dust, reserving both. I didn't do this and they turned out just fine! Melt chocolate in a heatproof bowl set over a pot of gently simmering water. Remove from heat. Dunk cookies into melted chocolate. Using a fork, turn to coat, let excess drip off, and gently scrape bottom against edge of bowl. I ended up spreading the melted chocolate on the top with a knife. I wouldn't recommend using white chocolate chips -- not the same! Next time, I may even just use milk chocolate because it will coat better. Place on parchment-lined baking sheets, and sprinkle 1/4 teaspoon of either candy pieces or dust on top. Repeat, sprinkling half the cookies with pieces and the rest with dust. Refrigerate until set, up to 3 hours. Decorated cookies are best served the same day. Again, I disagree. They tasted great until yesterday, a full 2 days after making! I don't think they would have lasted any longer, but they will taste just as good if you make a day or two ahead of serving or giving them to people!
Definitely adding to the recipe box in our house!