Chocolate Peppermint Thumbprint Cookies

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Ingredients

Serves
19
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+
Conversion
Metric
Imperial
Dry Ingredients
1 1/2 cup all-purpose flour
1/3 cup cocoa powder
1 tsp baking soda
1/4 tsp salt
1/3 cup brown sugar
5 tbsp semi-sweet chocolate chips
1/3 cup granulated sugar
2 mini candy canes
Wet Ingredients
7 tbsp soft butter
2 egg
3/4 tsp vanilla extract

Directions

Instructions

  • Step 1

    In stand mixer or if using hand mixer, beat butter for 1 minute. Add egg and vanilla; beat for another 2 minutes.

  • Step 2

    Add in all dry ingredients except for candy canes. Beat until the dough starts to come together, for about 1 minute. Form into ball; knead once or twice until smooth.

  • Step 3

    Wrap dough in plastic wrap and let rest in the fridge for 1 hour. While dough is resting, finely chop up your candy canes for later.

  • Step 4

    Roll dough by 1 tbsp into 20 balls.

  • Step 5

    Place, about 1-inch apart, on parchment paper-lined baking sheet. Press a thumb mark in the middle of each ball about halfway down to form wells.

  • Step 6

    Bake in a preheated oven at 350°F (175°C) until no longer shiny, about 6-8 minutes.

  • Step 7

    When cookies have just come out of the oven, sprinkle each thumbprint well with candy cane pieces. Let cool and enjoy.