1 1/2 cups sugar
1/2 cup firmly packed brown sugar
1 teaspoon peppermint extract
1 teaspoon vanilla
2 cups all-purpose flour
1/3 cup unsweetened cocoa
1/2 teaspoon baking powder
1/2 teaspoon salt
21 crème de menthe thin candies, unwrapped, cut in half diagonally
Heat oven to 350°F.
1 cup sugar and brown sugar in bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg, peppermint extract and vanilla. Continue beating until well mixed. Add flour, cocoa, baking powder and salt; beat at low speed until well mixed.
Shape dough into 1-inch balls; roll in remaining sugar to coat. Place 2 inches apart onto ungreased cookie sheets. Bake 10-13 minutes or until cookies are set.
Immediately press mint half into center of each cookie. Cool 2 minutes on cookie sheet; remove to cooling rack. Cool completely.
Chocolate mints will melt slightly after being pressed into the warm cookies, but will set upon cooling.