Chef Dale’s Chocolate Peppermint Thumbprint Cookies
Make a good impression this holiday season with a twist on classic thumbprint cookies. Chocolate and peppermint combine to create a truly decadent, easy-to-eat treat. Ready in just a few minutes, they make the perfect host gift, are a great addition to your dessert spread, and will be the star of your cookie exchange.
- Serves:
- 20
- Prep Time:
- 15 min
- Cook Time:
- 7 min
Ingredients
Dry Ingredients
- 1 1/2 cup ( 375 mL ) all-purpose flour
- ⅓ cup ( 75 mL ) cocoa powder
- 1 tsp ( 5 mL ) baking soda
- ¼ tsp ( 1.25 mL ) salt
- ⅓ cup ( 75 mL ) brown sugar
- 5 tbsp ( 75 mL ) semi-sweet chocolate chips
- ⅓ cup ( 75 mL ) granulated sugar
- 2 mini candy canes
Wet Ingredients
- 2 eggs
- 7 tbsp ( 105 mL ) soft butter
- ¾ tsp ( 4 mL ) vanilla extract
Instructions
-
In stand mixer or if using hand mixer, beat butter for 1 minute. Add egg and vanilla; beat for another 2 minutes.
-
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.
-
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.
-
Roll dough by 1 tbsp into 20 balls.
-
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.
-
Bake in a preheated oven at 350°F (175°C) until no longer shiny, about 6-8 minutes.
-
When cookies have just come out of the oven, sprinkle each thumbprint well with candy cane pieces. Let cool and enjoy.