Description
These Chocolate Peppermint Thumbprint Cookies are a delightful and festive treat, perfect for holiday gatherings or a cozy winter evening.
Ingredients
Scale
- For the Cookies:
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- For the Peppermint Filling:
- 4 ounces white chocolate, finely chopped
- 2 tablespoons heavy cream
- 1/4 teaspoon peppermint extract (or to taste)
- Red food coloring (optional, for tinting)
- Crushed peppermint candies, for garnish (optional)
Instructions
- Make the Cookie Dough: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in the egg yolk and vanilla extract until well combined.
- In a separate medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined and a soft dough forms. Do not overmix.
- Cover the dough with plastic wrap and refrigerate for at least 30 minutes, or until firm enough to handle. This helps prevent spreading.
- Bake the Cookies: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- Roll the chilled dough into 1-inch balls. Place them about 2 inches apart on the prepared baking sheets.
- Using your thumb or the back of a rounded teaspoon, make a deep indentation in the center of each cookie ball.
- Bake for 9-11 minutes, or until the edges are set and the centers are still slightly soft. Remove from the oven and immediately re-press the indentations if they have puffed up too much.
- Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
- Make the Peppermint Filling: In a microwave-safe bowl, combine the chopped white chocolate and heavy cream. Microwave in 30-second intervals, stirring after each, until the white chocolate is melted and smooth. Alternatively, melt over a double boiler.
- Stir in the peppermint extract. If desired, add a tiny drop of red food coloring and mix until you achieve a light pink color.
- Assemble the Cookies: Once the cookies are completely cool, spoon or pipe the peppermint filling into the indentations of each cookie.
- If using, sprinkle the crushed peppermint candies over the filling before it sets.
- Allow the filling to set at room temperature or in the refrigerator for about 15-20 minutes.
- Store the Chocolate Peppermint Thumbprint Cookies in an airtight container at room temperature for up to 5 days.
Notes
- For a stronger peppermint flavor, you can add a tiny bit more peppermint extract to the filling, but be careful not to overpower the white chocolate.
- If your cookie dough is too sticky to roll, chill it for an additional 15-30 minutes.
- To achieve a smooth filling, ensure your white chocolate is finely chopped before melting.
- These cookies freeze well! Once the filling is set, place them in an airtight container with parchment paper between layers for up to 3 months. Thaw at room temperature before serving.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 18g
- Sodium: 50mg
- Fat: 10g
- Saturated Fat: 6g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
