Preheat oven to 325°F. Line two cookie sheets with parchment paper.
Add butter and sugar to a large mixing bowl. Cream together with an electric mixer until fluffy, about 3 minutes. Add vanilla extract and peppermint extract; mix to combine. Add flour and mix until it’s incorporated and forms a dough. Chill the dough in the refrigerator for 1 hour.
Roll dough into 1-inch balls. Press your thumb into the center of each ball to make an indentation. Bake for 20 minutes, until light golden brown. Cool on wire racks.
Cream together butter, sugar and cocoa with an electric mixer, about 2 minutes. Add milk, vanilla extract, peppermint extract and chocolate extract. Beat until fluffy, about 3 minutes. Spoon icing into the indentations of cooled cookies. Press candy-coated chocolates into the icing.
Cookies can be stored up to one week in an airtight container.
Preheat oven to 180°C. Line two cookie sheets with parchment paper.
Add butter and sugar to a large mixing bowl. Cream together with an electric mixer until fluffy, about 3 minutes. Add vanilla extract and peppermint extract; mix to combine. Add flour and mix until it’s incorporated and forms a dough. Chill the dough in the refrigerator for 1 hour.
Roll dough into 2.5 cm balls. Press your thumb into the center of each ball to make an indentation. Bake for 20 minutes, until light golden brown. Cool on wire racks.
Cream together butter, sugar and cocoa with an electric mixer, about 2 minutes. Add milk, vanilla extract, peppermint extract and chocolate extract. Beat until fluffy, about 3 minutes. Spoon icing into the indentations of cooled cookies. Press candy-coated chocolates into the icing.
Cookies can be stored up to one week in an airtight container.