CHOCOLATE-PEPPERMINT THUMBPRINTS
These delicious mouthfuls are fun to bake and make fabulous presents when wrapped and tied with a bow.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 50m
Yield Makes 4 dozen
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees, with racks in upper and lower thirds. In a medium bowl, whisk together flour, cocoa powder, and salt. In a large bowl, using an electric mixer, beat 1 cup each butter and sugar on medium-high until light and fluffy, 3 minutes. Add egg and vanilla; beat to combine. With mixer on low, gradually add flour mixture and beat to combine.
- Place 1/2 cup sugar in a small bowl. Roll dough into 1-inch balls, then roll in sugar to coat. Place balls, 1 inch apart, on two parchment-lined baking sheets. Bake 5 minutes. Remove sheets from oven; with the small end of a melon baller or the bottom of a small round measuring spoon, make an indentation in center of each cookie.
- Bake until cookies are just set but still look moist, 4 minutes (do not overbake). Let cool on sheets on wire racks.
- In a microwave-safe bowl, microwave chocolate chips and 1/4 cup butter in 10-second increments until melted; stir in peppermint extract. Let cool until thick enough to pipe, 5 minutes. Transfer mixture to a large zip-top bag; snip 1/4-inch hole in one corner. Pipe chocolate into cookie indentations. Store in airtight containers, up to 1 week.
Nutrition Facts : Calories 208 g, Fat 12 g, Fiber 1 g, Protein 2 g, SaturatedFat 7 g
CHOCOLATE-PEPPERMINT THUMBPRINTS
Using tahini in the filling instead of heavy cream helps keep sat fat in check. And tahini's subtle flavor won't overwhelm the chocolate in the way many nut butters might-though cashew butter would be a good, mild substitute if you have it on hand.
Provided by Ann Taylor Pittman
Time 1h25m
Yield Serves 36 (serving size: 1 cookie)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. Whisk together flour, cocoa, and salt in a medium bowl; set aside.
- Beat together sugar, butter, oil, and vanilla in a large bowl with an electric mixer on medium speed until well blended, about 3 minutes. Add egg, and beat until combined. Add flour mixture; beat on low speed until just combined.
- Shape dough into 36 balls (1 tablespoon each). Arrange dough balls 2 inches apart on 2 baking sheets lined with parchment paper. Lightly press each dough ball to flatten slightly, and make a "thumbprint" impression in dough balls by gently pressing your thumb or the handle of a wooden spoon in center of each ball. Bake at 350°F until set, about 10 minutes. Remove from oven, and cool on baking sheets set on a wire rack for 3 minutes. Transfer cookies directly to wire rack to cool completely, about 30 minutes.
- Meanwhile, place chocolate chips in a medium microwavable bowl. Microwave at high until chocolate melts, about 1 minute, stirring after 30 seconds. Whisk tahini into melted chocolate until smooth. Spoon about 1 teaspoon chocolate mixture into impression of each cookie. Sprinkle with crushed peppermints. Let stand until set, about 1 hour (or chill 20 minutes to quickly set filling). Store in an airtight container up to 3 days.
Nutrition Facts : Calories 98, Carbohydrate 12 g, Fat 5 g, Fiber 1 g, Protein 2 g, SaturatedFat 2 g, Sodium 30 mg, Sugar 6 g, UnsaturatedFat 3 g
DARK CHOCOLATE PEPPERMINT PATTY THUMBPRINTS
A buttery dark chocolate thumbprint cookie with a miniature peppermint patty pressed into the middle!
Provided by Sarah @ The Gold Lining Girl
Categories Dessert - cookies
Time 50m
Number Of Ingredients 11
Steps:
- In a large mixing bowl, combine butter and sugar. Cream until light and fluffy.
- Beat in egg yolk, milk, vanilla, and peppermint extract.
- In a large bowl, combine flour, cocoa, and salt. Blend well.
- Add dry ingredients to the wet ingredients in the mixing bowl. Mix until well-blended.
- Refrigerate for 1 hour or until dough easily forms into a ball.
- Shape into balls slightly larger than 1-inch.
- Pour the sprinkles into a small bowl, and roll each ball in the sprinkles until well-coated.
- Place each ball 2 inches apart on greased baking sheets.
- Press an indentation in the center of each dough ball using your thumb.
- Bake at 350 degrees for 10-12 minutes, or until set when you lightly touch an edge (carefully).
- Remove from oven and allow to cool on pan for 1-2 minutes.
- Press a peppermint patty into the middle of the cookie, into the indentation.
- Remove cookies from pans with a spatula, and cool completely on wire racks.
CHOCOLATE-PEPPERMINT THUMBPRINT COOKIES
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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