Heat oven to 350°F. Line cookie sheets with parchment paper or spray with cooking spray.

In the bowl of a stand mixer (or large bowl if using a hand mixer), cream together butter and the powdered sugar on medium speed until light and fluffy.

Mix in peppermint extract, egg yolks and food color until blended. On low speed, beat in flour, baking powder and salt.

Use a medium cookie scoop or tablespoon and shape dough into 1-inch balls. Place 2 inches apart on cookie sheets. Using a teaspoon, press into center of each cookie, creating an indention, but don't press all the way to the bottom.

Bake 10 to 12 minutes or until set. Press tablespoon back into the indentions to push them back down. Cool 2 minutes then remove cookies to cooling racks. Cool completely, about 15 minutes.

In medium microwavable bowl, microwave chocolate chips, heavy cream and 3 tablespoons butter on high for 30 seconds, stir and microwave 15 seconds more. Stir until chocolate is melted and smooth. Fill each indention with about 1 teaspoon chocolate mixture and top with creme de menthe chocolate candy pieces. Let stand about 1 hour until chocolate is set.​