Chocolate Peppermint Thumbprint Cookies Recipe

In a medium mixing bowl, add the flour, cocoa, baking soda, and salt. Whisk to combine. Set aside.
In a large mixing bowl, add the butter, sugar, egg, milk and both extracts. With an electric mixer, beat on medium speed until light and fluffy.
Add half of the dry ingredients and stir well to combine. Add the remaining dry ingredients and stir to incorporate.
Cover the cookie batter and chill for 1 hour for easier handling.
Preheat oven to 350℉. Line a cookie sheet with parchment paper and set aside.
Once chilled, roll the cookie dough into 1 inch balls and place on the parchment-lined cookie sheet, 2 inches apart from each other.
Press a thumbprint into each cookie ball. Bake for 9 to 11 minutes.
Allow cookies to cool on the cookie sheet for 3-4 minutes before transferring to a wire rack to completely cool. If some of the thumbprints have disappeared during the baking process, just make another thumbprint into the warm cookie.
While still warm, insert a green candy melt into the thumbprint of each cookie. The warmth of the cookie will cause the green candy to soften.
Insert an Andes chocolate mint candy piece into the softened green middle of each cookie.
In a small microwave-safe bowl, add the dark cocoa chocolate candy melts. Microwave for 45 seconds. Stir until completely melted and smooth.
Drizzle the melted chocolate on top of each Andes chocolate mint thumbprint cookie.