Ingredients:

  • 1 cup (226g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 1 large egg (50g), room temperature
  • 1 tsp vanilla extract
  • 1/2 tsp peppermint extract
  • 2 1/2 cups (312g) all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 tbsp (8g) cornstarch
  • 12 oz (340g) white chocolate melting wafers
  • 4 oz (113g) semi-sweet chocolate
  • 1/2 cup (80g) crushed candy canes
  • 1 tsp (4.5g) coconut oil

Instructions:

  1. Beat the 1 cup softened butter and 1 cup sugar until the mixture is pale and doubled in volume. This usually takes about 3 full minutes with a hand mixer. You are literally beating air into the fat, which helps the cookies rise naturally.
  2. Add the egg, vanilla extract, and peppermint extract to the butter mixture, beating until fully emulsified.
  3. Whisk the flour, baking powder, salt, and cornstarch in a separate bowl. Gradually add the dry ingredients to the wet ingredients at low speed, mixing only until the last streak of flour disappears.
  4. Roll the dough to a 1/4 inch thickness and cut into rounds. Place on parchment lined sheets.
  5. Bake at 350°F for 10 minutes until the edges are barely set but the centers look soft. They will continue to firm up as they cool on the hot pan. Cool completely on a wire rack.
  6. Melt the white chocolate wafers with the coconut oil in the microwave in 30-second intervals until smooth. Dip half of each cooled cookie into the white chocolate. Note: Let the excess chocolate drip off before placing them back on the parchment.
  7. Melt the semi sweet chocolate with the remaining coconut oil. Use a fork to drizzle thin, elegant lines over the white chocolate portion. While the chocolate is still wet, sprinkle the 1/2 cup crushed candy canes over the top. The sugar in the candy canes will adhere to the wet chocolate as it sets.