Chocolate-Mint Cookie Cups

• 1/2 cup butter, softened
• 1 cup sugar
• 1 large egg
• 1 teaspoon peppermint extract
• 1-1/2 cups all-purpose flour
• 1/2 cup baking cocoa
• 1/4 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup (6 ounces) semisweet chocolate chips
• 1/2 cup heavy whipping cream
• 1/4 cup white baking chips
• Green paste food coloring, optional

1. Preheat oven to 350u0b0. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and extract. Combine flour, cocoa, baking soda, baking powder and salt; gradually add to creamed mixture and mix well.
2. Shape into 1-in. balls; place in paper-lined miniature muffin cups. Bake until set, 8-10 minutes. Remove to wire racks. Cool completely.
3. Place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Cool to room temperature, stirring occasionally. Refrigerate until ganache reaches a piping consistency, about 20 minutes. Pipe over cookies.
4. In a microwave-safe bowl, melt white baking chips at 50% power 1 minute; stir until smooth. If desired, tint with green food coloring. Pipe over tops.

butter, sugar, egg, peppermint, flour, baking cocoa, baking soda, baking powder, salt, chocolate chips, heavy whipping cream, white baking chips, green paste food coloring

Taken from www.tasteofhome.com/recipes/chocolate-mint-cookie-cups/ (may not work)