Ingredients
1 cup butter, softened1 cup sugar1 large egg, room temperature1 teaspoon peppermint extract2-1/3 cups all-purpose flour1/3 cup baking cocoa1 teaspoon salt1 teaspoon baking soda1 package (11-1/2 ounces) milk chocolate chips1 cup marshmallow creme1 cup finely crushed peppermint candies
Preparation
Preheat oven to 375°. Cream butter and sugar in a large bowl until light and fluffy. Beat in egg and extract. Combine flour, cocoa powder, salt and baking soda; gradually add to creamed mixture and mix well.
Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake until tops are cracked, 10-12 minutes. Remove to wire racks to cool completely.
In a microwave, melt chocolate chips; stir until smooth. Drop a teaspoonful of marshmallow creme into the center of each cookie. Dip half of each cookie into melted chocolate; allow excess to drip off. Immediately sprinkle with candies. Place on waxed paper and let stand until set. Store in an airtight container.
