Directions

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1. Preheat oven to 350 F.

2. In a large mixing bowl, beat the butter and sugar together until light and fluffy. This should take about 2–3 minutes.

3. Add in the egg and vanilla extract, mixing until fully combined.

4. In a separate bowl, whisk together the flour, cocoa powder and baking powder. Gradually add the dry ingredients into the wet ingredients, mixing just until a soft dough forms. Be careful not to overmix.

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1. Option 1: Using the Mini Round Mold. *I prefer this method if I don’t have time to flour and roll.

2. Portion 25 grams of dough for each cavity.

3. Place the dough into the silicone mold and gently press it down evenly to fill the shape. You can use a cookie tamper or the bottom of a measuring cup, or your hands to flatten the dough and fill each cavity entirely.

4. Carefully press down any excess dough from the edges if needed to keep the shape clean.

5. Bake at 350 F for 8-10 minutes or until edges are brown and centers are set.

6. Allow to cool completely before removing from mold. *Chilled cookies release even easier.

7. Option 2: Rolling & Cutting (if not using the mold)

8. Lightly flour your work surface and roll the dough out to about 1/4-inch thickness.

9. Use a 2-inch round cookie cutter to cut out your cookies. Re-roll scraps as needed until all dough is used.

10. Transfer the cut cookies to a parchment-lined baking sheet, spacing them slightly apart.

11. Bake at 350 F for 6-7 minutes or until edges are brown and centers are set.

12. Allow the cookies to cool on the baking sheet for 5–10 minutes before transferring. This helps them set and prevents breaking. Then carefully move to a wire rack to cool completely before assembling.

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1. Once your cookie are cooled and removed, complete the following steps:

2. In a microwave-safe bowl, add 12 oz. of chocolate (chips or wafers).

3. Microwave in 30-second intervals, stirring between each, until fully melted and smooth.

4. Do not overheat, chocolate should be silky and pourable, not thick.

5. Once melted, add a drop or two of oil based food coloring, if desired.

6. Dip one mini cookie into the melted chocolate (I typically dip halfway). Gently shake off the excess, allowing it to drip back into the bowl. Lightly scrape the bottom of the cookie along the edge of the bowl to remove any remaining excess and prevent pooling as the chocolate sets.

7. Set dipped cookie on a sheet of parchment paper. Repeat with remaining cookie sandwiches.

8. Add your toppings of choice. My favorites are toffee bits, sprinkles, chopped Oreos, mini chocolate chips, crushed peppermint, and chopped or crushed graham crackers.

9. Note: I add the toppings after every four cookies have been drizzled so the chocolate stays soft and the toppings stick perfectly.