230g butter, room temperature
1 cup brown sugar
1 egg
2 2/3 cup flour
2 1/2 Tbs cocoa powder
24 miniature peanut butter cups, Rollo pieces or block caramel chocolate
Preheat the oven to 190°C. Cream the butter and brown sugar together. Mix in the egg. In a separate bowl, mix the flour and cocoa powder together. Add the dry ingredients to the wet and combine. Refrigerate the dough for 30 minutes. Roll out dough to 3mm thick. Cut out two different sized circles. Place square of chocolate on larger circle and cover chocolate with smaller circle. Fold in three sides of the larger circle and pinch the three corners. Place on a parchment lined baking sheet. Make a light "X" in the center of each side of the hats. Bake for 10-12 mins.
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