Ingredients:

• 1/2 cup (1 stick) butter, softened
• 1 cup light brown sugar, packed
• 1/3 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 1/2 tsp peppermint extract
• 1 ½ cups all-purpose flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup Cocoa Powder
• 2 tsp milk
• 30 White Chocolate Blossoms
• 1 cup crushed candy canes

Instructions:

1. Preheat the oven to 350º F. Line two baking sheets with parchment paper.
2. In a large bowl, use electric mixer to cream together the butter, brown sugar, and granulated sugar until light and fluffy, about 2 to 3 minutes. Add egg, vanilla extract, and peppermint extract and mix again, about 1 minute.
3. In a small bowl, whisk together flour, baking soda, salt and Cocoa Powder. Add dry ingredients to wet ingredients and mix on low speed until fully incorporated, about 2 minutes. Add milk and knead dough until combined.
4. Use a cookie scoop to form 1 inch dough balls and place them 3 inches apart on a lined baking sheet.
5. Bake for 8-10 minutes or until centers of cookies look puffy. Allow to rest on the baking sheet for at least 2 minutes before pressing one White Blossom into the center of each cookie and sprinkle with crushed candy cane. Move to wire rack to finish cooling.