Ingredients
1 cup butter, softened1 cup sugar1 large egg, room temperature4 teaspoons red food coloring1 teaspoon peppermint extract2-1/2 cups all-purpose flour3 tablespoons baking cocoa1 teaspoon baking powder1/4 teaspoon salt2 cups white baking chips2 teaspoons canola oil1/4 cup crushed peppermint candies
Preparation
Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg, food coloring and extract. In another bowl, whisk flour, cocoa, baking powder and salt; gradually beat into creamed mixture.
Shape dough into 1-in. balls. Place 1 in. apart on ungreased baking sheets. Press a deep indentation in center of each with the end of a wooden spoon handle.
Bake 9-11 minutes or until set. Remove from pans to wire racks to cool completely.
In a microwave, melt baking chips with oil; stir until smooth. Spoon a scant teaspoon filling into each cookie. Drizzle tops with remaining mixture. Sprinkle with peppermint candies. Let stand until set.
