Chocolate Peppermint Thumbprints

Thumbprint cookies provide the perfect little indent for filling, adding richness and moisture, and the chance for an additional flavor pop. Here, chocolate cookies are filled with a creamy peppermint ganache, making for a most excellent holiday cookie. Though they are called “thumbprints”, I recommend using a melon baller or back of a measuring spoon to indent, as the cookies are quite hot while forming. The utensils will also provide a more uniform indent and result in a prettier form.

Chocolate Peppermint Thumbprints

Prep Time 25 minutes
Cook Time 8 minutes
Thumbprint cookies provide the perfect little indent for filling, adding richness and moisture, and the chance for an additional flavor pop. Here, chocolate cookies are filled with a creamy peppermint ganache, making for a most excellent holiday cookie. Though they are called "thumbprints", I recommend using a melon baller or back of a measuring spoon to indent, as the cookies are quite hot while forming. The utensils will also provide a more uniform indent and result in a prettier form.
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Servings 32 cookies

Ingredients
 

  • 2 cups (240 grams) all-purpose flour
  • cup (60 grams) unsweetened cocoa powder
  • ½ teaspoon kosher salt
  • 2 sticks (½ pound) unsalted butter, at room temperature
  • 1 cup (200 grams) sugar, divided use
  • ½ cup (100 grams) light brown sugar
  • 1 large egg
  • 1 tablespoon pure vanilla extract
  • ½ teaspoon peppermint extract

For the ganache filling:

  • 4 ounces bittersweet chocolate, chopped
  • 6 tablespoons heavy cream
  • ¾ teaspoon peppermint extract

Optional crushed candy canes for garnish

    Instructions
     

    • Preheat your oven to 350 F and line two baking sheets with parchment paper.
    • Combine the flour, cocoa and salt in a medium bowl. Use a whisk to make sure all of the ingredients are evenly mixed.
    • Combine the butter, ½ cup (100 grams) of the granulated sugar, and the brown sugar in a stand mixer. Beat for 2-3 minutes until light and fluffy. Add the egg, then the vanilla and peppermint extract, and mix. Scrape the sides of the bowl with a spatula, then mix again. Add the flour and beat until just combined.
    • Pour the remaining ½ cup sugar in a bowl. Roll the cookie dough into 1-inch balls (using a cookie scoop makes this easier), then roll them in the sugar and place on the baking sheets 1-inch apart. Bake the cookies for 4 minutes, then remove from the oven to a rack or heat-proof surface. Use a metal teaspoon to press an indent into each of the cookies (or a melon baller), then return to the oven for 4-5 more minutes. Remove, and if the indent has puffed up, gently press down again with the teaspoon. Repeat with any remaining dough.
    • For the ganache filling, bring the cream just to a simmer in a small saucepan. Turn off the heat, then add the chopped chocolate and let it sit for 2 minutes. Whisk until smooth, then whisk in the peppermint extract. Let cool slightly.
    • Use a spoon to fill each cookie with the ganache, then sprinkle with the crushed candy canes, if using.

    Notes

    Cookies keep in an airtight container at room temperature for 1 week.
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