Twelve Days of Christmas Cookies: Chocolate Peppermint Bark Dipped Cookies

¾ cup butter
1 ½ cups packed brown sugar
2 Tbs water
12 oz semi-sweet chocolate chips
2 large eggs
2 ½ cups flour
½ tsp salt
1 ¼ tsp baking soda
About 1 cup almond bark (for melting) or white chocolate melting candy disks
About 1 cup crushed candy canes (crush regular candy canes or use pre-crushed)

Preheat oven to 350°F.

In a saucepan over low heat, combine butter, sugar, and water. Heat until butter melts. Add chocolate chips and stir until mostly melted. Remove from heat and stir until completely melted.

Pour mixture into large mixing bowl. Let stand 10 minutes to cool slightly. Beat in eggs one at a time on high speed. Add flour, salt, and baking soda; mix on low speed until well blended. Dough will be very soft. If desired, chill for 1 hour for easier handling (you can usually use the dough in less than an hour).

Roll into balls and place on baking sheet. Bake for 8-10 minutes. Cool cookies completely on a wire rack.

Melt almond bark or white candy disks in the microwave in 30-second increments (I melt them in a 1-cup Pyrex measuring cup for easy dipping). Dip half of each cooled cookie in the white chocolate; place on a sheet of parchment paper or waxed paper. Sprinkle with crushed candy canes while white chocolate is still wet. Let white chocolate harden completely before storing.

Makes about 4 dozen cookies

NoEmptyChairs.me