Chocolate Dipped Cookies

1. Line two large baking sheets with parchment paper.
2. In a large mixing bowl, add the softened butter and sugar and beat with an electric mixer on medium speed for 1-2 minutes until fluffy. (you can also use the bowl of a stand mixer fitted with the paddle attachment).
3. Then add the egg and vanilla extract and blend to combine.
4. Gradually add the flour in batches of ½ cup and blend on low after each addition just until the dough gets thick.
5. Scoop out 1 ½ - 2 tablespoon scoops and roll them into smooth balls.
6. Place the balls on the lined baking sheet at least 2” apart.
7. Press down each ball until it's approximately ½” thick.
8. Place the cookie sheet with dough in the refrigerator 15 minutes
9. Pre-heat the oven to 350° F while the dough is chilling.
10. Then bake the cookies for 10-11 minutes, just until they are beginning to turn golden brown on the bottom.
11. Remove from the oven and to cool on the baking sheet for 2-3 minutes then transfer to a wire cooling rack to cool completely before dipping in chocolate.

Making the Chocolate Genache

1. Add the chopped chocolate and heavy cream to a microwave-safe bowl.
2. Microwave for 30 seconds and then stir and repeat for another 30 seconds. Remove and stir until smooth. Microwave for an additional 15 seconds if needed but be very careful not to overheat or the chocolate will seize and be unusable.
3. Dip each cookie into the chocolate ganache and immediately top with crushed peppermint candies.
4. Place the cookies back to the refrigerator and chill for another 15- 20 minutes, until the chocolate has set completely.