Go Back
–+ servings

Chocolate Peppermint Thumbprint Cookies

No ratings yet
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 9 minutes
Total Time 39 minutes
Course Dessert
Servings 28 cookies

Ingredients
  

  • 1 ¾ cup all-purpose flour
  • 6 tablespoons cocoa powder
  • ¾ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup light brown sugar, packed
  • ⅓ cup granulated sugar
  • 10 tablespoons unsalted butter, softened
  • 1 egg + 1 egg yolk
  • 1 teaspoon vanilla extract

Chocolate Peppermint Ganache

  • ½ cup heavy cream
  • 4 oz semisweet chocolate, chopped
  • ½ teaspoon peppermint extract

Other

  • ¼ cup granulated sugar, for rolling
  • 2 oz white chocolate, melted (optional)
  • Crushed candy canes (optional)

Instructions
 

Making the Cookies

  • Preheat oven to 350°F. Line a baking sheet with a silicone baking mat or parchment paper and set it aside. Add the ¼ cup of granulated sugar for rolling to a bowl and set it aside.
  • Cream together the softened butter, light brown sugar, and granulated sugar for about 1-2 minutes until light and fluffy. Add the egg, egg yolk, and vanilla extract.
  • Add in the flour, cocoa powder, baking soda, and salt. Mix until everything is combined and a thick dough forms.
  • Using a small cookie scoop, scoop dough and roll into balls. Once rolled into balls, roll into the granulated sugar, and place on the prepared baking sheet, about an inch and a half apart.
  • Bake the cookies for 8-9 minutes. The indents will have puffed up a bit, so you will have to slightly press down them down again with the ¼ teaspoon. Allow them to rest about 5 minutes, then transfer cookies to a cooling rack to finish cooling completely. Repeat until all of the cookies are baked.

Making the Ganache

  • Add the heavy cream to a microwave safe bowl and microwave for 30 seconds. Give it a quick stir, and microwave for another 30 seconds. Add the chopped semisweet chocolate to the heavy cream, and let it sit for 5 minutes, giving time for the chocolate to melt. After 5 minutes, add the peppermint extract, and mix everything together with a fork or a small whisk.

Assembling the Cookies

  • Pour the ganache into the indents of the cooled cookies. Sprinkle crushed candy canes on top and drizzle with white chocolate, if desired. Place cookies into the fridge for about 15 minutes to allow the ganache to set. Enjoy!
Tried this recipe?Let us know how it was!