Mint-Chocolate Thumbprint Cookies

Preheat the oven to 350 F.

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.

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.

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.

To make the topping:
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.