Peppermint Chocolate Crinkle Cookies

Make the Dough
1 In a large glass bowl, cream the butter and sugar together with a hand mixer (or a stand mixer) until light yellow.
2 Add the peppermint extract and eggs to the butter/sugar mixture. Mix until blended.
3 Add the cooled, melted chocolate and stir until mixture is an even light brown.
4 In another glass bowl, combine the unbleached all-purpose flour, baking powder and salt. Whisk until combined.
5 Pour the dry ingredients into the wet ingredients, mixing with the hand mixer until well-combined.
6 Using a ruber spatula, fold the crushed peppermints/candy canes into the batter.
7 Cover with plastic wrap, and refrigerate for AT LEAST an hour. (If the dough sits for a day or more, you might need to let it sit on the counter for 15-20 minutes before baking, as it might be too solid to easily roll.)
Bake the Cookies
1 Once the cookies have chilled for at least an hour, preheat the oven to 350°F. Line a baking sheet with parchment paper or a nonstick baking mat, then set aside.
2 Measure out the powdered sugar in a wide bowl.
3 Using a cookie scooper and your hands, shape the dough into 1” balls.
4 Roll in the powdered sugar until covered, then transfer to the prepared baking sheet.
5 Once all the dough has been rolled, bake in the preheated oven for 15-18 minutes, or until the cookies have firmed up and are set.
6 Cool on a cooling rack, then enjoy with a glass of milk!