Candy Cookies

Preheat the oven to 350° and line 2 large baking sheets with silicone mats or parchment paper. In a small bowl, whisk the flour with the cocoa powder, sugar and salt.

In the bowl of a standing mixer fitted with the paddle, beat the butter at medium speed until creamy. Beat in the egg yolk. Add the dry ingredients and beat at low speed until incorporated. Pat the dough into a disk, wrap in plastic and refrigerate until chilled, about 30 minutes.

上轻轻地磨碎的表面,roll out the dough a scant 1/4 inch thick. Using a 2 1/4-inch round cookie cutter, stamp out as many rounds as possible. Reroll the scraps and stamp out more rounds. You should have about 40 rounds. Set a peanut butter cup or halved mounds bar in the center of each round and roll the dough around the candy, pinching any tears. Roll the cookies into balls and arrange on the prepared baking sheets, 1 inch apart.

Bake in the cookies on the upper and middle racks of the oven for about 16 minutes, until the dough is firm and just slightly browned; shift the pans from top to bottom and front to back halfway through baking. Let the cookies cool completely on the baking sheets.

在一个微波安全的碗中，在30秒的爆发中融化了苦乐参半的巧克力，直到几乎融化。从微波炉中取出并搅拌直至融化。在另一个微波安全碗中重复白巧克力。将饼干的顶部浸入融化的巧克力中，并用洒水，装饰和非辣椒装饰。将饼干转移到羊皮纸上 - 衬里的烤盘并冷藏，直到将巧克力放置为约10分钟。转移到盘子上并服用。