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
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.
Ingredients
- 2 cups (240 grams) all-purpose flour
- ⅔ 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.
Tried this recipe?Let us know how it was!
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