- 4 ounces mascarpone cheese
- 1/ 4 cup powdered sugar
- 1/ 4 teaspoon peppermint oil
- 1 cup unsalted butter
- 1 1/ 4 cups light brown sugar
- 1/ 2 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 1/ 3 cups all-purpose flour
- 1/ 2 cup unsweetened cocoa powder
- 1 tablespoon cornstarch
- 1 teaspoon instant espresso powder
- 1 teaspoon baking powder
- 1/ 2 teaspoon fine sea salt
- 1/ 2 teaspoon baking soda
- 1/ 3 cup vanilla candy wafers, or chopped white chocolate
- 1 crushed peppermint stick
In medium bowl, combine mascarpone, powdered sugar and peppermint oil; blend well. Drop cheesecake mixture by 1 ½ -teaspoon size scoop onto a wax paper lined baking sheet. Place in freezer to firm up.
In a large bowl, beat butter, brown sugar and granulated sugar for 3 - 4 minutes or until light and fluffy. Add eggs and vanilla; blend well.
In another bowl, whisk flour, cocoa powder, cornstarch, espresso powder, baking powder, salt and baking soda until blended. With mixer at low speed, gradually add dry ingredients to butter mixture, beating just until all the ingredients are well blended.
Using a 1 ½-tablespoon size cookie scoop drop dough onto wax paper lined baking sheet. Cover and chill cookie dough in the refrigerator for 10 to 15 minutes.
Heat oven to 375ºF. Line baking sheet with parchment paper.
Remove cookie dough from the refrigerator. With your fingers press and make an indentation in the center of each ball of cookie dough. Remove the scoops of cheesecake filling from the freezer and gently press one scoop into the indentation of a cookie. Take an unfilled scoop of cookie dough and place it over the top covering the filling. Seal the edges and roll the ball in the palms of your hand to smooth.
Place stuffed cookie dough balls on prepared baking sheet 2-inches apart. Bake 12 to 14 minutes or until cookies are puffed and look dry not shiny on top.
Transfer cookies on parchment paper to cooling rack to cool completely. Melt vanilla candy wafers or white chocolate in microwave per package directions. Spoon a dollop in center of each cookie and immediately sprinkle with peppermint candy.