Chocolate Peppermint Sugar Cookies

Directions:

1. Preheat oven to 375 degrees F. Line 2 large sheet pans with parchment paper.

2. In a medium bowl whisk to combine flour, cocoa powder, baking powder, and salt.

3. In a large bowl with a hand mixer or the bowl of a stand mixer fitted with the paddle attachment, beat together butter and sugar until light and fluffy, about 5 minutes.

4. Beat in peppermint extract, then beat in egg. Scrape down sides of bowl, add flour mixture, and mix in just until smooth. Gently mix in chocolate chips.

5. Scoop the dough into portions using a 1/4 cup measuring cup, then break each portion in half and roll into balls.

6. Place dough balls on prepared sheet pans, leaving 2-inches of space between them. Use the palm of your hand to flatten the dough balls.

7. Bake until just set, 8-10 minutes, switching oven racks and rotating sheet pans halfway through baking. Let cool for 3 minutes on sheet pans, then transfer to a cooling rack to cool completely.

8. In a medium bowl whisk to combine powdered sugar, milk, and peppermint extract. Spread out crushed peppermint candies on a plate.

9. Roll edges of cooled cookies in the icing, then in the peppermint candies. Place on a parchment lined sheet pan and allow the icing to set.

10. Serve immediately or store in an airtight container at room temperature for up to 1 week.