- 1 cup all-purpose flour, plus more for surface
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 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, crushed
- 2 pounds white chocolate, coarsely chopped
In a large bowl, sift together the flour, cocoa powder, baking soda, baking powder and salt.
In a mixer, beat together the butter and sugar until light and fluffy, about 2 minutes. Beat in the egg, followed by the egg yolk, beating well between each one. Beat in the peppermint extract and then mix in the flour mixture just until combined.
Divide dough in half and wrap each portion in plastic wrap. Refrigerate until chilled, about 1 hour.
Roll out each disk to about 1/8 inch thick and using a 2 inch circle cutter, cut out the shapes from the dough. Place on a parchment lined cookie sheet and then freeze for 15 minutes.
Preheat oven to 325 degrees. Cook the cookies for 12 minutes and remove from oven and let cool.
Melt the white chocolate over a double boiler until smooth. Using a fork, dip each cookie in the chocolate, flipping to cover. Let the cookie drip and then scrape the bottom along the edge of the pan. Place the cookie back on the parchment paper and sprinkle with peppermint candy pieces. Repeat with the remaining cookies.