Chocolate Candy Cane Cookies

2 sticks (1 cup) regular (salted) butter, slightly softened
1 cup powdered (confectioner’s) sugar
1 egg
2 teaspoons vanilla
2 1/2 cups flour
1/2 cup unsweetened cocoa powder
1 teaspoon salt
4 squares almond bark or white baking chocolate (almond bark works best and is cheaper)
Large handful of red or green peppermints

Cream softened butter with powdered sugar. Add egg and vanilla and mix to combine. Add dry ingredients and mix together until dough comes together. Place plastic wrap on surface of dough and refrigerate for 2 hours.
Unwrap candies and place them in plastic bags. Beat with a mallet until finely crushed, leaving larger chunks if desired.
Give yourself a foot spa.
Preheat oven to 375 degrees.
Roll cookie dough in walnut-sized pieces and place on a cookie sheet. Gently press balls flat with a plain, smooth surface. Bake for 7 to 9 minutes, being careful not to burn. Cookies will remain the same general size and shape after they bake.
Remove from oven and place cookies on a cooling rack. Allow them to cool completely.
Place crushed candies in bowl. Melt almond bark in a coffee mug. Dip cooled cookies into almond bark, coating half the cookie. Immediately sprinkle crushed peppermints over both sides of the almond bark. Gently sent on parchment paper or other nonstick surface and allow to cool before serving.

Love,
Pioneer Woman