Ingredients:
For Cookie Dough:
1 Cup softened butter
1 Cup powdered sugar
1 1/2 teaspoons peppermint extract
2 egg yolks
10-15 drops green food coloring
2 1/4 Cups AP flour
1/2 teaspoon baking powder
1/4 teaspoon salt
For Cookie Topping:
1 cup dark chocolate chips
3 Tablespoons heavy whipping cream
3 Tablespoons butter
25 Andes Crème de Menthe candies, chopped coarsely
Method:
1: Preheat oven to 350* F.
2: Beat 1 cup butter ans powdered sugar in a stand mixer on medium until light and fluffy. Add in peppermint extract, egg yolks and food coloring until well blended.
3: On low speed slowly add in flour, baking powder and salt until well combined.
4: Shape dough into 1 inch balls and place 2 inches apart on an ungreased cookie sheet. Press a deep well into the center each cookie with your thumb.
5: Bake 10-12 minutes until set. Reshape wells if needed. Cool 5 minutes before transferring to wire racks. Allow cookies to cool completely before moving to steps 6 and 7.
6: In a small bowl, microwave chocolate chips, cream and and 3 T butter on HIGH for 1 minute, stirring often, until mixture is smooth.
7: Fill each cookie with chocolate mixture and top with chopped candy pieces. Allow to stand until set. About 1 hour.
Makes about 3 dozen cookies.