Gluten-Free Peppermint Brownie Cookies

Preheat your oven to 350 degrees F. Line a baking sheet with parchment paper and set aside. Using an electric mixture, whisk together the butter and sugar until well combined. Add in the vanilla extract, peppermint extract and plant-based milk before mixing in the flour, cacao powder, salt and baking soda. Scoop the dough out onto your prepared baking sheet - I got about 8 cookies. Bake the cookies for 16-17 minutes, they should look slightly underdone. Let them cool completely on the baking sheet (at least 1 hour). After the cookies have cooled, dip them in melted white chocolate, let the excess drip off and top with crushed candy canes. Let them sit until the white chocolate has completely set, about 15-20 minutes.