Lindt LINDOR Peppermint White Chocolate Truffles (to top cookies)
Preheat oven to 350 degrees.
Cream together the butter, sugar, and VIA until fluffy.
Add egg and mix well, then mixing in the baking powder, baking soda, salt and flour to make dough.
Roll dough into balls, about 1 1/2 to 2 tablespoons in size. Place each in a mini-muffin tin cup and gently press down on center to indent and shape to cup.
Bake for 9-11 minutes. Allow to rest in muffin tin for about a minute to slightly cool. Press centers in again, then top each with a truffle. Allow the Peppermint Mocha Truffle cookie cups to set for at least an hour and a half before serving. The truffle centers take that long to re-set.
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