Chocolate-Peppermint Thumbprint Cookies
Ingredients
The cookie dough
-
1 ⅓
cups
unbleached all-purpose flour
-
½
teaspoon
table salt
-
½
teaspoon
baking powder
-
¼
teaspoon
baking soda
-
½
cup
unsalted butter, softened
-
1 ⅓
cups
white sugar
-
1 ½
oz.
natural, unsweetened cocoa powder
-
3
large
eggs
-
½
teaspoon
pure vanilla extract
-
1
teaspoon
peppermint extract
-
½
cup
bittersweet chocolate, melted and cooled slightly
The ganache filling
-
½
cup
semi-sweet chocolate chips
-
½
cup
heavy whipping cream
-
½
teaspoon
peppermint extract
Instructions
- Preheat the oven to 350°F and prepare a mini muffin tin with cooking spray.
- Whisk together the flour, salt, baking powder, and baking soda in a small bowl.
- In a stand mixer, beat the butter, sugar, and cocoa powder until well blended.
- Add the eggs one at a time, mixing well after each addition, and add the vanilla and peppermint extract with the last egg.
- Mix in the melted chocolate until just blended, then add the flour mixture and mix on low speed until combined.
- Drop a tablespoon of dough into each cup of the muffin tin, filling them about ⅔ full.
- Bake for 11 to 15 minutes until puffed and cracked on top.
- Make a small well in the center of each cookie right after removing them from the oven.
- Let the cookies cool for 5 minutes in the tin before transferring to a rack.
- To make the ganache, melt the chocolate chips and cream together, stirring until smooth.
- Allow the ganache to thicken slightly, then fill the wells of the cookies.
- Let the cookies stand for at least an hour before serving.
Nutrition Facts (estimated)
Servings
48 cookies
Calories
120
Total fat
7g
Total carbohydrates
14g
Total protein
2g
Sodium
50mg
Cholesterol
20mg
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