Ingredients

• 1/2 cup unsalted butter
• 18 peppermint candies
• 3/4 cup sugar
• 1 large egg
• 1/4 teaspoon peppermint extract
• 1-1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt 

Preparation

1. Set the butter out to soften.
2. Place 12 of the peppermint candies in a zip-top bag and pound with a heavy pan until finely crushed.
3. In a mixing bowl, combine the sugar, butter, egg and peppermint extract. Beat ingredients at medium speed until creamy, scraping the bowl several times.
4. Stir together the flour, baking powder and salt. Turn mixer to low speed and add flour mixture. Beat until well mixed. Hand-stir the crushed peppermint candy into the dough. Refrigerate dough for 1 hour to chill.
5. Preheat the oven to 350° F. Crush the remaining 6 peppermint candies. Line baking sheets with parchment paper.
6. Shape the chilled dough into 3/4-inch balls and place on the baking sheet 2-inches apart. Using your thumb, make an indentation on each cookie and top with about 1/2 teaspoon of the crushed candy.
7. Bake for 10 to 12 minutes or until edges are lightly browned. Remove parchment paper from baking sheet and cool cookies completely. Store in a sealed container with parchment paper or waxed paper between layers of cookies. 

Helpful hints

• Crushed candies may become sticky and clump together in a hot kitchen. Crush just prior to adding in the recipe.
• Cookies become more chewy after storing them for a day or longer.
• People with diabetes may want to limit to 1 cookie to help keep carbohydrates within goal.