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Chocolate St. Pattymint Cookies




  1. Line a baking sheet with parchment paper and set aside.
  2. Melt chocolate morsels in a double boiler with the peppermint oil, stirring occasionally, until completely smooth. Alternatively melt in the microwave for 30-second intervals, stirring in between, until completely melted.
  3. Dip each cookie, completely coating it, in the peppermint chocolate and lay on the parchment-lined baking sheet.
  4. Place in the refrigerator to set. Remove to resealable bag and store in the refrigerator for 5-7 days.