Chocolate Mint Thumbprint Cookies Recipe: For 24 Servings

Instructions:

1. In a medium bowl, whisk together the all-purpose flour, Dutch-process cocoa powder, baking soda, and salt. Set aside.
2. In a large bowl, cream together the softened unsalted butter and granulated sugar with an electric mixer until light and fluffy.
3. Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined and a soft dough forms.
4. Cover the dough and chill in the refrigerator for at least 30 minutes. This helps prevent spreading during baking.
5. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
6. Roll the chilled dough into 1-inch balls and place them about 2 inches apart on the prepared baking sheets. Using your thumb or the back of a small spoon, create an indentation in the center of each cookie.
7. Bake for 10-12 minutes, or until the edges are set. The centers may still look slightly soft. Remove from oven and let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
8. While cookies cool, prepare the mint ganache: Place the finely chopped dark chocolate in a heatproof bowl. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Pour the hot cream over the chocolate and let sit for 5 minutes. Stir gently until the chocolate is completely melted and the mixture is smooth and emulsified. Stir in the peppermint extract. Allow the ganache to cool and thicken slightly at room temperature (or refrigerate briefly) until it's a good consistency for filling.
9. Once cookies are completely cooled, fill each thumbprint indentation with the cooled mint ganache. Let the ganache set at room temperature or refrigerate briefly before serving.