Ingredients
1 batch Chocolate Dough (or 1/2 batch Chocolate Dough + 1/2 batch Basic Vanilla Cookie Dough, marbleized; see Cook’s Note)
3/4 cup crushed peppermints (optional)
Ganache
Preparation
Roll dough into 1-inch balls, then roll in crushed candies, if using. Arrange on parchment-lined baking sheets, spacing each 1 inch apart.
Press a well into the center of each using your finger. Refrigerate until firm, about 30 minutes. Bake at 350 degrees for 7 minutes. Remove from oven, and press well again with handle end of a wooden spoon. Bake until firm, 7 to 9 minutes more.
Let cool completely. Spoon ganache into thumbprints.
