Categories: Desserts

Ingredients

• 1 cup unsalted butter, softened
• 1 cup sugar
• 1 large egg, room temp
• 4 tsp red liquid food coloring
• 1 tsp vanilla extract
• 1 tsp peppermint extract
• 2 1/2 cups all-purpose flour
• 2 tbsp unsweetned cocoa powder
• 1 tsp baking powder
• 1/2 tsp kosher salt
• 10 oz. bag white chocolate melting wafers, melted as directed
• Crushed peppermint candies

Directions

1. Preheat oven to 350. Line baking sheets with parchment paper.

2. In a large bowl, beat butter and sugar with a mixer at medium speed until creamy, 3 to 4 minutes, stopping to scrape sides of bowl. Add egg, beating well. Beat in food coloring and extracts.

3. In a medium bowl, whisk together flour, cocoa, baking powder and salt. With mixer on low speed, gradually add flour mixture to butter mixture, beating until combined. Scoop dough and roll into 1 1/4-inch balls. Place 2 inches apart on prepared pans. Using the back of a rounded tsp dipped in flour, gently press an indentation in center of each ball.

4. Bake until top of cookies looks dry, 9 to 11 minutes. Immediately press center of cookies again with spoon. Let cool completely on pans on wire racks.

5. Spoon melted white chocolate into center of each cookie. Gently tap pan on counter to smooth and level chocolate. Sprinkle with crushed peppermin. Refrigerate until chocolate is set, 20 to 30 minutes.

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