Chocolate Peppermint Thumbprint Cookie Recipe

CHOCOLATE COOKIES

Line two large baking sheets with parchment paper or silicone baking mats and set aside.
Whisk together the flour, Dutch processed cocoa powder, salt, and baking powder in a medium size bowl. Set aside.
¾ cup (90g) all-purpose flour, ¼ cup (24g) Dutch processed cocoa powder, ¼ teaspoon salt, ¼ teaspoon baking powder
In the bowl of a stand mixer fitted with the paddle attachment or a medium size bowl with a handheld electric mixer, cream together the butter and both sugars on medium high speed until light and fluffy, about 2-3 minutes. Add the egg yolk and the vanilla then beat again until completely combined. Scrape down the sides of the bowl as necessary.
6 Tablespoons (85g) unsalted butter, ¾ cup (150g) firmly packed light brown sugar, 2 Tablespoons (25g) granulated sugar, 1 egg yolk, 1 teaspoon vanilla extract
Turn the mixer speed to low, then slowly add the dry ingredients, mixing until just combined.
Using a cookie scoop (I use this #50 cookie scoop for all of my standard size cookies), drop mounds of cookie dough onto the prepared baking sheet until you have used up all of the dough. Then, roll the rough balls of dough into smooth balls with your hands and place back onto the prepared sheet.
Using a ¼ teaspoon measure, gently press down on the tops of the dough balls to create an indent. If the spoon is sticking to the dough, dip it into some cocoa powder. Once all of the cookie dough balls have been indented, chill in the refrigerator for at least 1 hour and up to 3 days. If you are chilling them for longer than 1 hour, cover them so the dough doesn't dry out. You can also chill them on a large plate or platter if you don't have enough room in the refrigerator for 2 large baking sheets. You can then transfer them from the plate or platter to the prepared baking sheets.
When you are ready to bake the cookies, preheat the oven to 350ºF (177ºC). Bake the cookies no more than 8 to a baking sheet for 9 to 11 minutes (10 minutes worked best for me and my oven) until the edges are set.
Remove the cookies from the oven, then press down gently again with the ¼ teaspoon measure to re-shape the wells while the cookies are still hot. The well will be larger than the ¼ teaspoon measure, so you will have to go around the edge of the well with the measuring spoon. You could also opt for a larger measuring spoon if that feels easier (I sometimes use a 1 teaspoon as it fits a but better). Allow the cookies to cool for at least 5 minutes on the baking sheet before transferring to a cooling rack to cool completely before filling with chocolate.

GANACHE FILLING

Place the chocolate and peppermint extract into a medium size bowl. Set aside.
2 ounces (57g) quality semi-sweet chocolate, ⅛ teaspoon peppermint extract
In a small saucepan over medium heat or in the microwave, heat the heavy cream to steam. Remove from heat and immediately pour over the bowl of chocolate and extract.
2 Tablespoons (60mL) heavy cream
Allow the mixture to sit for a few minutes, then carefully stir mixture until all of the chocolate is melted. Allow to cool at least 10 minutes before using.
Spoon about 1 teaspoon of ganache into the wells of the cookies, then sprinkle with crushed candy canes. Ganache will thicken inside the cookies as it sets but will still be creamy when you bite into the cookies. Allow cookies to set for at least 1 hour before enjoying.
1 to 2 candy canes1
Cookies stay fresh covered at room temperature for up to 3 days² or in the refrigerator for up to 1 week. Do not stack cookies, but store in an airtight container at room temperature. If you need to stack them, place a piece of wax or parchment paper between layers. Un-filled cookies freeze well, up to 3 months. Do not freeze filled cookies. Allow to thaw at room temperature then fill.

Chocolate Peppermint Thumbprint Cookie Recipe

Ingredients

CHOCOLATE COOKIES

GANACHE FILLING

Instructions

CHOCOLATE COOKIES

GANACHE FILLING

Notes

Nutrition Disclosure