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Line a baking sheet with parchment paper. Melt the peppermint crunch chips or peppermint bark in the microwave in 30-second increments in a small bowl until just melted. Whisk in 2 teaspoons of powdered sugar until the texture is thick, like peanut butter - add more as needed. Scoop out 1/2 teaspoon sized balls of melted peppermint onto the baking sheet and place the whole baking sheet in the freezer for 30 minutes.
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Line another baking sheet with parchment paper.
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In a large bowl, whisk together the flour, cocoa powder, and salt. Set aside.
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In the bowl of a stand mixer fitted or in a large bowl with an electric mixer on medium speed, cream the butter and icing sugar until smooth and creamy. Add in the vanilla extract and peppermint extract, then mix until combined.
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Turn the mixer to low and slowly add in the flour mixture and mix until just combined. Fold in the chopped pecans.
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Scoop out ONE tablespoon of dough and flatten in your palm. Place the frozen peppermint balls and place into the middle of each dough ball. (Work with one frozen peppermint ball at a time and keep the rest in the freezer so they stay frozen). Add another ONE tablespoon of cookie dough on top and press the sides together and wrap dough around and roll into balls.
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Place on prepared cookie sheet. Repeat until all the dough is used up. Chill entire baking sheet in the fridge for at least 30 minutes.
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Preheat oven to 350 degrees F.
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Bake cookies for 14-15 minutes until bottoms are just slightly brown - rotating pans halfway through. Be careful not to over-bake.
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Remove from oven and cool on baking pan for about 2 minutes until you can handle them comfortably with your hands.
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Meanwhile, sift 1/3 cup icing sugar into a medium bowl and another bowl with sifted cocoa powder. While cookies are still warm, roll them in icing sugar or cocoa powder. Place cookies on cooling rack, once they have cooled completely, roll them in icing sugar again.
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Store cookies in an airtight container for up to 3 days or freeze for up to one month.