0 0
Chocolate-Peppermint Thumbprint Cookies
Image Credit: The Pretty Bee

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
1 cup All Purpose Flour
1/3 cup Cocoa Powder
3/4 tsp Baking Soda
1/2 tsp Kosher Salt
1 1/4 sticks Salted Butter softened
1 cup Sugar
1 Eggs
1 1/2 tsp Vanilla Extract
3/4 cup Semisweet Chocolate Chips
4 oz Milk Chocolate chopped
Peppermint Candies Crushed for topping

Nutritional information

165
Cals
7g
Fat
26g
Carbs
2g
Protein
16g
Sugar

Chocolate-Peppermint Thumbprint Cookies

  • 40 minutes
  • Serves 24
  • Easy

Ingredients

Directions

Share

Chocolate-peppermint thumbprint cookies are a type of cookie that is known for their delicious flavor and festive appearance. They are made with a rich chocolate cookie dough that is flavored with peppermint extract, and they are typically decorated with a dollop of chocolate or peppermint frosting in the center of each cookie. The combination of the rich chocolate flavor and the refreshing peppermint makes these cookies a tasty and satisfying treat. They are also relatively easy to make, which makes them a popular choice for home bakers. Additionally, the festive appearance of these cookies makes them a popular choice for holiday gatherings and celebrations. Overall, chocolate-peppermint thumbprint cookies are a good cookie because of their delicious flavor and festive appearance.

(Visited 133 times, 1 visits today)

Recipe Steps

1
Done

Sift the flour, cocoa powder, baking soda and salt into a large bowl; set aside.

2
Done

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.

3
Done

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.

4
Done

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.

5
Done

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.

6
Done

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.

Jeff

Tried and true recipes that family, friends, and wife love. Father, husband, and BBQ-enthusiast.

Add Your Comment