Chocolate Mint Thumbprint Cookies
Ingredients
The cookie base
-
1
cup
unbleached all-purpose flour
-
2½
Tbs
unbleached all-purpose flour
-
¼
cup
Dutch-processed cocoa
-
¾
cup
unsalted butter
-
½
cup
powdered sugar
-
1½
tsp
pure vanilla extract
-
¼
tsp
salt
The filling
-
¾
cup
chopped chocolate chips
-
3
Tbs
unsalted butter
-
¼
tsp
pure peppermint extract
Instructions
- Sift together flour and cocoa in a medium bowl.
- Cream butter and powdered sugar until light and fluffy, then add vanilla and salt.
- Mix in the flour-cocoa mixture until a soft dough forms.
- Chill the dough in the refrigerator for 40 to 60 minutes.
- Preheat the oven to 350°F and prepare cookie sheets.
- Roll the dough into 1-inch balls and press a well into each ball.
- Bake for 8 to 9 minutes and redefine the indentations if needed.
- Cool cookies on the sheet for 5 minutes, then transfer to racks.
- Melt chocolate and butter in a bowl, then stir in peppermint extract.
- Cool the filling until slightly thickened, then pipe it into the cookies.
Nutrition Facts (estimated)
Servings
24 cookies
Calories
150
Total fat
8g
Total carbohydrates
20g
Total protein
2g
Sodium
50mg
Cholesterol
20mg
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