- Servings: 4 servings
- 1 cup unsalted butter softened
- 1 cup sugar
- 1 large egg
- 4 teaspoons red food coloring
- 1 teaspoon peppermint extract
- 2 1/2 cups all-purpose flour
- 3 tablespoons baking cocoa
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 cups white chocolate chips
Preheat oven to 350F. Line 2 baking sheets with parchment paper.
In a large bowl, beat butter and sugar together until light and fluffy. Beat in egg, red food coloring and peppermint extract.
In a separate bowl, whisk flour, cocoa, baking powder and salt; gradually beat into the butter mixture.
Shape dough into 1-inch balls. Place 1 inch apart on prepared baking sheets and use a round teaspoon to make a deep indention in each ball.
Bake 9-11 minutes or until set. Remove from pans to wire racks to cool completely.
In a microwave, heat white chocolate chips in 30 second intervals, stirring after each one, until melted and smooth. Spoon a teaspoon of filling into each cookie. Drizzle tops with remaining mixture. Let stand until set.