# What You’ll Need:
→ Dry Ingredients
01 - 1 3/4 cups all-purpose flour
02 - 1/3 cup unsweetened cocoa powder
03 - 1/2 teaspoon fine sea salt
→ Wet Ingredients
04 - 1 cup unsalted butter, softened
05 - 3/4 cup powdered sugar
06 - 1 teaspoon pure peppermint extract
07 - 1 teaspoon pure vanilla extract
→ Optional Decorations
08 - 3 ounces dark chocolate, melted
09 - 2 tablespoons crushed peppermint candies or candy canes
# How To Make:
01 - Whisk together flour, cocoa powder, and sea salt in a medium bowl; set aside.
02 - Beat softened butter and powdered sugar until light and creamy using an electric mixer or whisk.
03 - Stir in peppermint and vanilla extracts until fully blended.
04 - Gradually mix dry ingredients into the butter mixture until a soft dough forms; avoid overmixing.
05 - Divide dough into two equal parts, shape each into a 6-inch disk, wrap in plastic, and refrigerate for at least 1 hour.
06 - Preheat oven to 325°F (160°C) and line two baking sheets with parchment paper.
07 - On a lightly floured surface, unwrap each disk and cut into 8 wedges each.
08 - Place wedges on baking sheets about 1 inch apart.
09 - Bake wedges for 16 to 18 minutes until edges are set; avoid overbaking.
10 - Allow to cool on baking sheets for 5 minutes before transferring to wire racks to cool completely.
11 - Drizzle cooled wedges with melted dark chocolate and sprinkle with crushed peppermint candies; let chocolate set prior to serving.
