Chocolate Peppermint Thumbprint Cookies
User Reviews
5.0
9 reviews
Excellent
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Prep Time
25 mins
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Cook Time
25 mins
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Additional Time
2 hrs
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Total Time
2 hrs 37 mins
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Servings
18 Cookies
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Calories
201 kcal
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Course
Dessert, Baked Goods
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Cuisine
American
Chocolate Peppermint Thumbprint Cookies
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Double chocolate peppermint cookies are a soft chocolate peppermint cookie filled with chocolate ganache with bits of candy cane on top. They taste like a delicious peppermint hot chocolate and are perfect for any holiday cookie tray.
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Ingredients
For The Cookie Dough
- 6 tablespoons butter unsalted, softened
- 3/4 cup white sugar divided
- ½ cup brown sugar
- 2 large eggs
- ½ teaspoon vanilla
- ½ teaspoon peppermint extract
- 1½ cups flour
- ½ cups cocoa powder
- 1/2 teaspoon baking powder
- ¼ teaspoon salt
For The Chocolate Ganache Center
- ½ cup heavy whipping cream
- ⅓ cup chocolate chips semi-sweet
- 1/2 teaspoon vanilla
- 1/4 cup Peppermint pieces about 3 candy canes crushed, can also use round peppermints crushed
Instructions
For The Cookie Dough
- Place the butter, 1/2 cup white sugar, and brown sugar with an electric mixer. Mix well until smooth. Add two eggs, vanilla, and peppermint extract to the butter mixture and mix well until combined.
- In a second mixing bowl combine flour, cocoa powder, baking powder and salt and mix until well blended.
- Add the dry to the wet ingredients and mix until a thick sticky chocolate dough forms. Place the dough in the refrigerator and chill for 30 minutes.
- Preheat the oven to 350 degrees. Line baking sheets with parchment paper.
For The Ganche Filling
- Place the heavy whipping cream in a heatproof bowl. Place the chocolate chips and vanilla in a large bowl. Put the heavy whipping cream in the microwave and heat for 1 minute.
- Pour the whipping cream over the chocolate chips. With a whisk, blend the chocolate chips with the whipping cream until smooth. Set the chocolate to the side.
For The Peppermint Topping
- Unwrap the candy canes or peppermint candies and place them in a thick ziploc bag. With a rolling pin, crush the candy canes in the bag until they are the size of large sprinkles.
Baking And Filling The Cookies
- Place the remaining ¼ cup sugar into a small bowl. With a medium cookie scoop, scoop and roll the cookie dough into balls. Roll each cookie dough ball in the sugar then place on a cookie sheet leaving two to three inches in between dough balls. With a teaspoon press the round part into each cookie dough ball.
- Bake cookies for 10-12 minutes. When the cookies have just come out of the oven, push the teaspoon again into the center of each cookie to make the space to hold the ganache a little larger. Let the cookies cool completely on a wire rack.
- Slide a large piece of parchment paper under the wire rack. With a small measuring cup carefully pour the chocolate ganache to fill the center of each cookie.
- Sprinkle the tops of the cookies with crushed candy canes. Allow the ganache to fully set, (see notes) then enjoy!
Notes
- If you don't have peppermint extract, you can use all vanilla extract for more of a cocoa flavor. The cookies will still have some peppermint flavor from the candy canes, but not as much.
- Expect this dough to be a little on the sticky side.
- Don't put the ganache on hot cookies or it will leak. Wait for the cookies to cool before adding the chocolate ganache center.
- The chocolate ganache centers of these cookies seem really liquidy at first, but they will firm up as they cool. Plan to have the cookies cool on the wire rack for about two hours so the chocolate centers can set. You can move the cookies to the refrigerator after about an hour to set the centers of the cookies a little faster, but you won't be able to move them any earlier than because the centers will be too liquidy and will spill if you try to move them too fast.
Nutrition Information
Show Details
Serving
1cookie
Calories
201kcal
(10%)
Carbohydrates
28g
(9%)
Protein
3g
(6%)
Fat
10g
(15%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
0.4g
Monounsaturated Fat
2g
Trans Fat
0.2g
Cholesterol
38mg
(13%)
Sodium
89mg
(4%)
Potassium
90mg
(3%)
Fiber
1g
(4%)
Sugar
18g
(36%)
Vitamin A
245IU
(5%)
Vitamin C
0.04mg
(0%)
Calcium
32mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 18Cookies
Amount Per Serving
Calories 201 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 201kcal | 10% |
| Carbohydrates | 28g | 9% |
| Protein | 3g | 6% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 38mg | 13% |
| Sodium | 89mg | 4% |
| Potassium | 90mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 18g | 36% |
| Vitamin A | 245IU | 5% |
| Vitamin C | 0.04mg | 0% |
| Calcium | 32mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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