CHOCOLATE PEPPERMINT THUMBPRINT COOKIES
Chocolate Peppermint Thumbprint Cookies are soft, minty, chocolatey and super easy to make. These cookies are a perfection addition to your cookie and candy tray. Even better, gift them. A fun baking project to enjoy with your family during the holiday season.
Ingredients
FOR THE COOKIE DOUGH
- 1 cup all purpose flour
- 3 tbsp unsweetened cocoa powder
- ½ tsp baking powder
- ¼ tsp baking soda
- 100 g salted butter approx. ⅓ cup
- 6 tbsp brown sugar
- 1-2 tbsp milk
- 1-2 tbsp peppermint candy coarse powder
- 3 tbsp white sugar for rolling cookies
FOR TOPPING
- 50 g dark chocolate chips approx ½ cup
- ½ cup double or whipping cream fresh
- 1-2 tbsp peppermint candy coarse powder
Instructions
PREPARATION OF THE COOKIES
- Preheat the oven to 175℃.
- Line a baking tray with some parchment paper or silicon mat.
- Sieve flour, cocoa powder and baking agents into a mixing bowl.
- Add 1-2 tbsp peppermint candy powder. Mix well.
- If you want to can add ½ tsp peppermint extract for a more minty flavour.
- In another mixing bowl add butter and brown sugar.
- Cream till the mixture becomes soft and creamy.
- Add the flour mixture. Mix everything and make a dough.
- Add 1-2 tbsp milk and mix gently. You should get a soft dough that does not crack when you roll it.
- Take about a tablespoon of the dough. Roll it into a ball.
- Roll the ball in the white sugar to coat.
- Place it on the baking tray.
- Repeat the same with the remaining dough. You will get about 16-18 cookies.
- Place the cookie dough balls about an inch apart in the baking tray.
- Take a ½ tsp measuring spoon or use the back of a wooden spoon or your thumb.
- Press the cookie balls gently in the middle. It will flatten a bit and also create an indent.
- Put the tray in the preheated oven for the cookies to bake. Total baking time is 13-15 minutes.
- After 10 minutes, check the cookies. If the indents have closed them remove the tray from the oven.
- Gently press down again using a spoon or back of the wooden spoon.
- Bake for 3-4 minutes.
- Remove the tray from the oven. The cookies initially will appear soft.
- Allow them to rest on the tray for 2-3 minutes. Then transfer them to a wire rack to cool completely.
PREPARATION OF THE CHOCOLATE GANACHE
- Put the chocolate chips in an ovenproof bowl.
- Melt the chocolate in the microwave for 1 to 1:30 minutes.
- Alternately melt the chocolate by placing a bowl over a sauce pan with hot water.
- Once the chocolate has melted, add the cream. Mix well.
FINAL PREPARATION OF CHOCOLATE PEPPERMINT THUMBPRINT COOKIES
- Spoon about ½ tsp ganache into each indent.
- Sprinkle generous amount of peppermint candy powder over the ganache.
- Enjoy Chocolate Peppermint Thumbprint Cookies. Store them in an airtight container.
Notes
- Add ½ tsp peppermint extract.
- Can use only melted chocolate for topping.
- Use Hershey's Kisses.
- The dough should be dry or too soft.
- Baking time will vary from oven to oven.
- I prefer using a measuring spoon to make the indents.