Chocolate Peppermint Thumbprint Cookies Recipes

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CHOCOLATE-PEPPERMINT THUMBPRINT COOKIES



Chocolate-Peppermint Thumbprint Cookies image

Make these chocolate-peppermint thumbprint cookies for your Christmas dessert table this year. Crushed peppermint candies give them a festive look and taste!

Categories     Christmas     dessert

Time 1h

Yield 24 servings

Number Of Ingredients 11

1 c. plus 2 tablespoons all-purpose flour
1/3 c. unsweetened cocoa powder
3/4 tsp. baking soda
1/2 tsp. kosher salt
1 1/4 sticks (10 tablespoons) salted butter, softened
1 c. sugar
1 large egg
1 1/2 tsp. vanilla extract
3/4 c. semisweet chocolate chips
4 oz. milk chocolate, chopped
Crushed peppermint candies, for topping

Steps:

  • Sift the flour, cocoa powder, baking soda and salt into a large bowl; set aside.
  • In the bowl of a mixer fitted with the paddle attachment, cream the butter and sugar on medium-high speed until fluffy, about 3 minutes. Add the egg and vanilla and mix until combined.
  • Reduce the speed to low and add the flour mixture in two batches, beating until just combined after each addition. Mix in the chocolate chips.
  • Line 2 baking sheets with parchment paper. Scoop rounded tablespoonfuls of dough and roll into smooth round balls. Place 2 inches apart on the prepared baking sheets. Refrigerate until firm, at least 1 hour or overnight.
  • Preheat the oven to 350 ̊. Bake the cookies until just set, 9 to 11 minutes. (Don't overbake!) Let cool slightly, then press the handle of a wooden spoon into the center of each cookie to make a small indentation. Remove the cookies to a rack to cool completely.
  • Meanwhile, melt the milk chocolate in the microwave in 30-second intervals, stirring. Spoon about 1/2 teaspoon melted chocolate into the center of each cookie and top with crushed peppermints. Let set.

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