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Preheat oven to 350.
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Line baking sheet with parchment paper.
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Whisk together flour, cocoa, and salt.
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Cream together butter and sugar until fluffy.
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Add in egg and peppermint and mix until blended.
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Slowly add flour mixture into creamed mixture.
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Shape dough into a 1 1/2" - 2" round cylinder and wrap in wax or parchment paper.
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Place in freezer for 1 hour to firm up.
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You can cut down the length of an empty paper towel roll and wrap it around cylinder to help it stay more round.
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Slice into 1/4" thick cookies.
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Place on prepared sheet.
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Bake 10 to 12 minutes.
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Allow to cool.
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Line baking sheet with parchment paper.
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Melt chocolate by microwaving 45 seconds then stirring and repeating until chocolate is smooth and melted.
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Dip cookies in the chocolate and lift out with a fork shaking off excess.
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Place the cookies on prepared sheet and allow to set.