Instructions

1. Preheat oven to 350 degrees. In stand mixer cream fitted with paddle beat the butter on medium speed until creamy - about 2 minutes. Add in the sugar and continue beating until combined.

2. Add in the egg, vanilla and peppermint extract and beat until fully combined. Set mixture aside.

3. In medium bowl combine the flour, cocoa powder, baking powder and salt. Slowly add it to the butter mixture and beat on low speed until combined.

4. Place the dough on a parchment paper line countertop. Use a rolling pin to roll out the dough until it is 1/4" thick.

5. Use a small round cookie cutter to cut the cookies out of the dough. Place the cookies onto a parchment paper lined baking sheet and bake for 7-8 minutes. Let cool on a cooling rack.

6. Add your chocolate bar (broken into pieces) and your Andes Baking chips to a medium shallow bowl (microwave-safe). Microwave the chocolate in 20 second increments, mixing between each increment until fully melted.

7. Dip the cooled cookies into the chocolate using a fork. Place the chocolate dipped cookes onto a parchment paper lined cookie sheet.

8. Transfer the chocolate dipped cookies into the refrigerator and let refrigerator for 30 minutes until chocolate has hardened. Enjoy.