Chocolate Peppermint Thumbprint Cookies Recipe
This Chocolate Peppermint Thumbprint Cookies Recipe is the perfect holiday flavor!
Servings 20
Calories 208kcal
Ingredients
- 9 tbsp softened butter
- ½ Cup(s) granulated sugar
- ⅓ Cup(s) brown sugar
- 1 large egg
- 1 egg yolk
- 1 tbsp peppermint extract
- 1 tsp vanilla extract
- 1½ Cup(s) all-purpose flour
- ½ tsp baking soda
- 1 Cup(s) cocoa powder
- 1 tsp salt
- ½ Cup(s) granulated sugar
Chocolate Ganache Ingredients:
- 6 ounces semi-sweet chocolate bar
- ¼ Cup(s) heavy cream
- ½ tsp vanilla extract
- ½ Cup(s) crushed peppermint candies
Instructions
- Cream the butter and sugars until fluffy.
- Add the egg, egg yolk, peppermint, and vanilla extract and mix.
- Add the flour, cocoa powder, baking soda, and salt. Mix until just combined.
- Add parchment paper to the baking sheet.
- Make the cookie dough balls. Use 2 tbsp of the dough for bigger cookies or 1 tbsp of the dough for smaller cookies. Roll the dough balls in the remaining sugar and place them on the baking sheet. Leave about 2 inches in between each ball of dough.
- Make a deep cavity in the middle of the cookie using your thumb or the back of a spoon.
- Put the cookie sheet in the fridge and chill for 30 minutes.
- Preheat the oven to 350 degrees.
- Place the sheet of cookies on the center rack for 4 minutes, rotate the sheet, then bake for another 4 minutes. (if the center of the cookies is no longer indented, use the back of a measuring spoon to press lightly)
- Cool the baked cookies on the pan for 10 minutes, then move to a wire rack to continue to cool.
- To make the chocolate ganache, put the chocolate, cream, and vanilla extract into a microwave-safe dish and microwave in 15-second intervals until melted. Stir in between each time. Chill until the mixture thickens up.
- Whip the ganache using a mixer until it is fluffy.
- Spoon the mixture into the middle of each cooled cookie, then add the crushed peppermint.
Nutrition
Serving: 1g | Calories: 208kcal | Carbohydrates: 29g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Cholesterol: 36mg | Sodium: 196mg | Fiber: 2g | Sugar: 18g
