Mint-Chocolate Thumbprint Cookies

• FOR THE COOKIES:
• 1 cup Butter, Softened
• 3/4 cups Sugar
• 1 whole Egg
• 1 teaspoon Vanilla
• 2 cups Flour
• 1/3 cups Cocoa Powder
• 1/2 teaspoons Salt
• 1/2 teaspoons Baking Soda
• 1 teaspoon Baking Powder
• FOR THE MINT CHOCOLATE GANACHE:
• 3/4 cups Chocolate Chips
• 3 Tablespoons Heavy Cream
• 3 Tablespoons Butter
• 1/4 teaspoons Mint Extract
• Candy Sprinkles, For Garnish (optional)

1. Preheat the oven to 350 F.
2. Cream the butter and sugar in a large bowl. Add the egg and vanilla. Mix until fully incorporated. Stir in the flour, cocoa powder, salt, baking soda and baking powder.
3. Roll the dough into small balls and place onto a lightly greased or parchment-lined baking sheet, leaving about 2 inches between each. Lightly press down with your thumb to create an indent in the center of each.
4. Bake the cookies for 10 minutes. Remove them from the oven. If the indents have risen up too much press down on each cookie again with your thumb. Let them cool before topping with the mint chocolate ganache.
5. To make the topping:
6. In a small pan melt the chocolate chips with the cream and butter, over low heat. Stir to combine. Once melted remove pan from heat and add the extract. Spoon on top of cooled cookies and finish with sprinkles.

butter, sugar, egg, vanilla, flour, cocoa, salt, baking soda, baking powder, mint chocolate, chocolate chips, heavy cream, butter, ubc, sprinkles

Taken from tastykitchen.com/recipes/desserts/mint-chocolate-thumbprint-cookies/ (may not work)