1. Cream butter and sugar together until light and fluffy, about 3-4 minutes.

2. Add vanilla and mix until smooth.

3. Add flour and cocoa and mix until combined. Dough will be very thick.

4. Place dough on parchment paper and shape into a log.

5. Roll dough up into parchment paper and refrigerate for about an hour.

6. Preheat oven to 350 degrees and prepare a cookie sheet by lining it with parchment paper or a non stick baking mat.

7. Slice dough into about 24 cookies that are about 1/4 inch thick.

8. Bake cookies for 9-11 minutes.

9. Allow cookies to cool completely on a cooling rack.

10. Melt chocolate in a bowl.

11. Pour chocolate into a piping bag with a small round tip (or into a ziplock bag with a corner cut off) and drizzle chocolate over cookies. Sprinkle peppermint baking chips onto chocolate as you go – chocolate dries quickly.