Intensely chocolatey with an excellent mint finish, these chocolate mint thumbprint cookies can be decorated with a simple Hershey's Kiss or Chopped Andes Mints. Great for the holidays.
In a medium bowl whisk together the flour, cocoa powder, baking powder and salt. Set aside.
In the bowl of a stand mixer combine the butter sugar and brown sugar. Beat together until smooth and creamy. Scrape down the sides of the mixing bowl as necessary.
Add the egg yolks and peppermint extract and mix to combine.
Add half of the flour mixture and mix on low speed. Scrape down the bowl with a rubber spatula. Add the remainder of the flour mixture and incorporate it into eh dough on low speed, scraping the sides as necessary.
Cover the chocolate peppermint dough and refrigerate for 30 minutes.
While the dough is chilling, line a baking sheet with parchment paper and set aside.
Preheat the oven to 350° F.
Add the granulated sugar to a shallow bowl and set aside. After the dough has chilled use a tablespoon measure to portion out the dough. Roll it into balls and transfer the balls to the granulated sugar. Roll in the sugar to coat the balls and transfer to the prepared cookie sheet, keeping the cookies about 2" apart.
Use your thumb or the rounded bottom of a teaspoon measure to make divots in each of the dough balls. Bake for 12-15 minutes or until just set.
Remove the cookies from the oven and if they've lost some of their divot, gently press the back of the tablespoon into each to reshape.
While the cookies are hot add some chopped mints or a single Hershey's Kiss to the cookie wells. Transfer to a wire rack to cool. Continue in this method with the rest of the dough.
Let the cookies cool until the chocolate mints set then store in an airtight container.
Note: The chocolate candies will get melty (and they're really good to eat when warm), so before putting them into a container, let the chocolate harden back up, otherwise the candies will get squished.