8 - 10 dropsgreen food coloring, or to desired shade
2 ¼cupsflour
½teaspoon baking powder
¼teaspoonsalt
Chocolate Filling
¾cupmilk chocolate chips
3tablespoonswhipping cream
3tablespoonsbutter
Peppermint baking bits for sprinkling
Instructions
For Cookies:
Preheat oven to 350 degrees F. Line rimmed baking sheets with a Silpat baking mat.
In the bowl of a stand mixer combine the 2 sticks of butter and the powdered sugar on medium speed until light and fluffy. Add peppermint extract, egg yolks and food coloring until incorporated.
In a separate bowl mix flour, baking powder and salt. Gradually add to creamed mixture blending well.
Using a medium cookie scoop, place cookie dough balls 2" apart on prepared baking sheet. Using a tart tapper make indentations in the center of each cookie.
Bake 12 to 14 minutes or until set and edges are golden. Cool on baking sheet 2 minutes and remove to cooling rack to cool completely.
Once cookies are cool, fill with chocolate and top with a sprinkling of peppermint baking chips. Allow cookies to set about one hour before serving or storing.
Chocolate Filling:
In a medium, microwave safe bowl, combine milk chocolate chips, 3 tablespoons butter and whipping cream. Microwave on high 1 minute, stirring frequently, until chocolate is melted, smooth and glossy. Fill each cookie well with melted chocolate and sprinkle with baking chips.