Ingredients
- 1 cup Butter, Softened
- 1 cup Sugar
- 1 Large Egg
- 1 tsp Peppermint Extract
- 2 1/3 Cups All-Purpose Flour
- 1/3 cup Baking Cocoa
- 1 tsp Salt
- 1 tsp Baking Soda
- 1 cup Marshmallow Marshmallow Creme
- 1 cup Finely Crushed Peppermint Candies
Instructions
- Preheat oven to 375 degrees. Cream butter and sugar together until fluffy. Beat in egg and peppermint extract. In a separate bowl combine flour, cocoa powder, salt, and baking soda; then gradually mix into creamed mixture. Drop tablespoonfuls onto a greased baking sheet, bake 10-12 minutes until tops are cracked. Next, liquify the marshmallow creme by place 4 heaping teaspoons of creme and 3 tablespoons of water in a microwave safe bowl. Microwave on high for 15 seconds. Remove, stir, and drizzle the marshmallow creme across each cookie. Sprinkle each cookie with crushed peppermint.
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