Step 1

Preheat the oven to 375 degrees. Spray a regular muffin tin with nonstick baking spray.

Step 2

Beat the butter until creamy. Add the cream cheese and beat again.

Step 3

Pour in both sugars and beat the mixture until light and fluffy. Add the egg and vanilla and beat again.

Step 4

Stir together the flour, cocoa powder, salt, and baking powder. Slowly add it to the butter mixture until everything is mixed in.

Step 5

Use a 1 1/2 Tablespoon cookie scoop to divide the dough into 24 even dough balls.

Step 6

Roll each one into a nice round shape and place in the prepared pan. Bake for 11-12 minutes. Remove and let cool in the pan for 2 minutes.

Step 7

Press the centers of each cookie down using a tart shaper or the back of a spoon. Remove the cookies gently from the pan and place on a wire rack to cool completely.

Step 8

Whisk together the pudding mix, milk, and extract. Fold in the Cool Whip.

Step 9

Add the pink gel color to get the desired pink color. Refrigerate for 15 minutes or until set. Pipe onto the cooled cookie cups using a piping bag and tip #1M. Refrigerate until ready to serve.

Step 10

Sprinkle the cookies with the peppermint bits and top with the pretzels right before serving.