Peppermint cookies in a muffin tin

Ingredients:

• 2.5 cups premium flour
• 1/4 tsp baking powder
• 1/4 teaspoon salt
• 3/4 cup sugar
• 165 g (12 tbsp) unsalted butter, room temperature
• 1 tsp vanilla extract
• 1/4 tsp peppermint extract
• 1 large egg, lightly beaten
• Red gel food coloring
• 12 round chocolate candies with mint filling, frozen
• 1/4 cup red and white sprinkles

Preparation:

1. In a small bowl, combine the flour, baking powder, and salt. In a large bowl, beat the butter and sugar with the paddle attachment on medium speed until light and fluffy, about 5 minutes. Add the vanilla and mint extracts and the egg. Reduce the mixer speed to low, add the flour mixture, and knead for 1-2 minutes.
2. Separate half of the dough and set it aside. Add 5-6 drops of red food coloring to the remaining dough in the bowl of a mixer and mix on low speed until fully incorporated.
3. Alternating red and white dough, place 8 1/4 teaspoon pieces of dough (4 red and 4 white) in the bottom of each of 12 muffin cups. Press to flatten the dough so the red and white pieces adhere to create a tie-dye pattern.
4. Place one frozen mint-filled candy into each cavity, pressing very gently into the dough, being careful not to allow the candy to break through to the bottom of the pan. Place 8 more (1/4 teaspoon) pieces of dough (4 red and 4 white), alternating colors, on top of each candy and press to flatten and completely cover the candies.
5. Sprinkle 1 teaspoon of red and white sprinkles over each serving, covering the dough completely. Refrigerate until firm, about 1 hour (or freeze for about 20 minutes).
6. Preheat oven to 350°F (175°C) and bake the cookies until the edges begin to darken, 13-15 minutes. Let cool in the pan for 5 minutes, then turn the cookies out onto a wire rack to cool completely, about 30 minutes.
   
   Chocolate candies with mint filling:
   This is a chocolate-coated confection with mint filling from the Hershey brand.