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Chocolate-Peppermint Thumbprint Cookies
Image Credit: The Pretty Bee

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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

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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.

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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

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