Chocolate Peppermint Thumbprints
Ingredients
The cookie dough
-
1½
cups
all-purpose flour
-
½
cup
unsweetened natural cocoa powder
-
½
teaspoon
baking soda
-
¼
teaspoon
salt
-
½
cup
unsalted butter
-
½
cup
light or dark brown sugar
-
⅔
cup
granulated sugar, divided
-
1
large
egg
-
1
teaspoon
pure vanilla extract
-
½
teaspoon
peppermint extract
-
2
teaspoons
milk
The ganache
-
1
4 ounce
semi-sweet chocolate bar
-
½
cup
heavy cream
-
⅛
teaspoon
peppermint extract
-
¼
cup
crushed candy canes
Instructions
- Whisk together the flour, cocoa powder, baking soda, and salt in a medium bowl.
- In a large bowl, beat the butter, brown sugar, and 1/3 cup of granulated sugar until smooth and creamy.
- Add the egg, vanilla extract, and peppermint extract, and mix until combined.
- Combine the dry ingredients with the wet ingredients and add the milk, mixing until a thick dough forms.
- Roll the dough into balls and coat them in the remaining granulated sugar, then place on a lined baking sheet.
- Indent each cookie using your thumb or a spatula, then chill the shaped cookies for at least 2 hours.
- Preheat the oven to 350°F (180°C) and bake the cookies for 12-14 minutes.
- After baking, reshape the indents if needed and let the cookies cool.
- For the ganache, heat the cream until simmering, pour it over the chopped chocolate, and stir until smooth.
- Add peppermint extract to the ganache, cool it slightly, then spoon it into the indents of the cookies.
- Sprinkle crushed candy canes on top of the ganache.
Nutrition Facts (estimated)
Servings
30-32 cookies
Calories
150
Total fat
8g
Total carbohydrates
20g
Total protein
2g
Sodium
50mg
Cholesterol
20mg
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