Introduction: Chocolate Peppermint Cookies. Here is the recipe for Chocolate Peppermint Cookies
These cookies are a little more involved and you will need parchment paper and  a large heat friendly bowl or double boiler to melt the chocolate. 
Great cookie for the holiday season! 
You will need the following ingredients:
-1 cup all-purpose flour, plus more for surface
-1/2 cup unsweetened baking cocoa powder
-1/2 teaspoon baking soda
-1/2 teaspoon baking powder
-1/2 teaspoon salt
-1/2 cup unsalted butter, softened
-3/4 cup sugar
-1 large egg
-1 large egg yolk
-3/4 teaspoon  peppermint extract
-8 large candy canes or 30 peppermint candies, crushed
-2 pounds white chocolate (bark or morsels)  Step 1: Dry Ingredients for the Dough. For this step you will need to use the flour, baking cocoa powder, baking soda, baking powder, and salt.
In a bowl mix in this order
1. add 1 cup of flour
2. add 1/2 cup of baking cocoa powder
3. 1/2 teaspoon of baking soda
4. 1/2 teaspoon baking powder
5. 1/2  teaspoon of salt
Once you have added all dry ingredients listed above, whisk until they are well blended. Step 2: Blended Ingredients for the Dough. For this step you will need to use the butter and sugar.
In a larger separate bowl add in this order
1. 1/2 cup of butter
2. 3/4 cup of sugar
Blend all ingredients together until creamed. You can do this in a mixer or by hand. Step 3: Wet Ingredients to the Dough. Once You have creamed the blended ingredients you will need to add the eggs and peppermint.
Add to the mixture while mixing in this order.
1. 1 large egg
2. 1 large egg yolk
3. 3/4 teaspoon peppermint extract
Mix these until well blended. Step 4: Adding Dry Ingredients Into the Mixer. Once you have blended the eggs and peppermint, you will need to add the dry ingredients that you set aside earlier.
Slowly add the dry ingredients into the mixer. I do this by adding a third at a time making sure it is well blended before adding more.
Once the dough is well blended separate into two portions and place on parchment paper.  Step 5: . Once separated wrap each in parchment paper, and refrigerate until firm, at least 1 hour. Step 6: Prepping the Oven. Preheat your oven to 325 degrees. Step 7: Prepping for Baking. While the dough continues to set, take your baking or cookie sheet(s) and line it with parchment paper. If you don't have parchment paper you can use a cooking spray or aluminum foil. Step 8: Making the Cookies. Roll out 1 disk of dough on a lightly floured surface to 1/8-inch thickness. 
Using a 2-inch round cutter, cut out circles, and place 1 inch apart on parchment-lined baking sheets. Roll and cut scraps once. Freeze cookies until firm, about 15 minutes. Repeat with remaining disk. Step 9: Baking the Cookies. Bake until cookies in your 325 degreeF oven until they are dry to the touch, about 12 minutes. Transfer to wire racks, and let cool. Step 10: Prepping the Peppermint. Take the 8 large candy canes or 30 peppermint candies and put them in plastic bags. Then take a mallet or other large kitchen utensil and crush them. 
You can have large chunks, fine dust, or a mix of both.  Step 11: Prepping the Chocolate. Melt chocolate in a heatproof bowl set over a pot of gently simmering water.  Step 12: Dipping and Covering the Cookies. Dunk cookies into melted chocolate. Using a fork, turn to coat, let excess drip off, and gently scrape bottom against edge of bowl. Place on parchment-lined baking sheets, and sprinkle 1/4 teaspoon of either candy pieces or dust on top. Step 13: Finishing Up. Once you have dipped and dressed the cookies, refrigerate until set, up to 3 hours.
Then plate and serve. They are great with hot cocoa or a glass of milk and are a perfect cookie for the holidays.