Peppermint Chocolate Thumbprint Cookies

🛒 Ingredients (Check Off As You Measure)

• 1 1/2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1 large egg yolk
• 1 teaspoon vanilla extract
• 2 tablespoons milk
• 1/2 cup dark chocolate chips
• 1/4 cup heavy cream
• 1/2 teaspoon peppermint extract
• 1/4 cup crushed candy canes

🍳 Step-by-Step Instructions

1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. In a medium bowl, whisk together the flour, cocoa powder, and salt.
2. In a large bowl, beat the butter and sugar until light and fluffy, about 2 minutes. Add the egg yolk, vanilla, and milk, and beat until combined. Gradually mix in the dry ingredients until a soft dough forms.
3. Roll the dough into 1-inch balls and place them 2 inches apart on the prepared sheets. Use your thumb or the back of a teaspoon to make an indentation in the center of each ball.
4. Bake for 10-12 minutes, until the edges are set. While the cookies bake, heat the heavy cream until just simmering, then pour it over the chocolate chips. Let sit for 2 minutes, then stir until smooth. Mix in the peppermint extract.
5. Once the cookies are out of the oven, re-press the indentations if needed. Let cool on the sheets for 5 minutes, then transfer to a wire rack. Spoon the ganache into each thumbprint and sprinkle with crushed candy canes. Let set for 15 minutes before serving.