Chocolate Brownie Bites with Peppermint Buttercream

For the brownie bites, beat butter on high speed for 30 seconds with an electric mixer. Add granulated sugar, vanilla, and salt. Beat until well combined. Beat in the egg and chocolate. Beat in the flour until well combined.

Form rounded teaspoonfuls of dough into little balls. Place about 2 inches apart on cookie sheets lined with parchment or Silpat. Using a glass dipped in granulated sugar, flatten cookies to about 1/4 inch thickness.

Bake in a 375-degree oven for 8 minutes or until just set.

Cool on cookie sheets one minute. Then remove to a cooling rack to cool completely.

For the buttercream, in a mixing bowl, cream butter. Beat in 1/4 cup of the powdered sugar into the soft butter, then add the remainder of the powdered sugar, peppermint extract, and enough milk to reach your desired spreading consistency. If desired, tint pink with a bit of red food coloring.

Spread frosting over each cookie. Sprinkle with chopped candies.

For the chocolate drizzle, melt your chocolate chips and shortening/lard and drizzle over the tops of the frosted cookies.

Makes about 3 dozen (2-bite-size) cookies.