Ingredients

• ¾ cup butter

• ¾ cup granulated sugar

• 2 eggs 

• 1 ½ tsp salt

• 1 ½ cups flour 

• ¾ cup dark cocoa powder

• ½ tsp baking soda 

• 24 peppermints

Instructions

1. Preheat the oven to 350 degrees. 

2. In an electric mixer, cream together the butter and sugar on medium speed until combined. Add the eggs one at a time, fully incorporating between each addition. 

3. Whisk together the flour, salt, cocoa powder, and baking soda. 

4. Add the dry ingredients to the butter mixture and mix to combine. 

5. For the dough into a ball, wrap in plastic wrap and chill in the refrigerator for 1 hour. 

6. On a floured surface, roll the dough out until it is about ¼ inch thick. Cut out circles that are about 3 ½ inches in diameter. Then cut a hole in the middle that is about 1 ½ inches in diameter. 

7. Place the rolled out dough on a baking sheet lined with parchment paper at least 1 inch apart. Place a peppermint in the whole of each cookie. 

8. Bake for about 12 minutes until the cookie is set and the peppermint melts enough to fill the hole. 

9. Cool on a cooling rack for at least ten minutes to let the peppermint harden in the center.