Peppermint Bark Cookies

In a medium bowl, microwave the chocolate and butter in 30-second increments until melted, stirring after every 30 seconds. Let it cool for about 5 minutes.

In the bowl of you standing mixer, beat the melted chocolate and sugar until well combined. Beat in the eggs, one at a time. Add the vanilla extract, and beat for another minute.

Add the flour and salt, and mix on low until combined. Chill the cookie dough for at least 1 hour.

After the cookie dough has chilled, line 2 cookie sheets with parchment paper, and preheat the oven to 375°F. While the oven is preheating, use a measuring tablespoon to scoop out the cookie dough. Roll each scoop between your hands and place on the lined cookie sheet. Space them about 2 inches apart.

Bake the cookies for 9-10 minutes, until the cookies are set, but still soft. Once baked, remove the cookie trays from the oven, and cool the cookies on the cookie sheet for 5 minutes. Them remove them from the pan to cool completely on a cooling rack.

Once the cookies have cooled, top each cookie with 1 teaspoon of the melted white chocolate and sprinkle on some of the candy cane dust (or crushed candy canes, if using). Let the cookies sit for at least 30 minutes before enjoying!

Note: To make the candy cane dust, process 3-4 candy canes in a food processor until finely crushed.