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Chocolate-Peppermint Thumbprints

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These delicious mouthfuls are fun to bake and make fabulous presents when wrapped and tied with a bow.

  • Prep:
  • Total Time:
  • Yield: Makes 4 dozen

Photography: Romulo Yanes

Source: Everyday Food, December 2011

Ingredients

  • 2 cups all-purpose flour (spooned and leveled)
  • 2/3 cup unsweetened cocoa powder
  • 1/4 teaspoon fine salt
  • 1 1/4 cups (2 1/2 sticks) unsalted butter, room temperature
  • 1 1/2 cups granulated sugar
  • 1 large egg
  • 1 tablespoon pure vanilla extract
  • 5 ounces semisweet chocolate chips (3/4 cup)
  • 1/2 teaspoon pure peppermint extract

Directions

  1. Preheat oven to 350 degrees, with racks in upper and lower thirds. In a medium bowl, whisk together flour, cocoa powder, and salt. In a large bowl, using an electric mixer, beat 1 cup each butter and sugar on medium-high until light and fluffy, 3 minutes. Add egg and vanilla; beat to combine. With mixer on low, gradually add flour mixture and beat to combine.

  2. Place 1/2 cup sugar in a small bowl. Roll dough into 1-inch balls, then roll in sugar to coat. Place balls, 1 inch apart, on two parchment-lined baking sheets. Bake 5 minutes. Remove sheets from oven; with the small end of a melon baller or the bottom of a small round measuring spoon, make an indentation in center of each cookie.

  3. Bake until cookies are just set but still look moist, 4 minutes (do not overbake). Let cool on sheets on wire racks.

  4. In a microwave-safe bowl, microwave chocolate chips and 1/4 cup butter in 10-second increments until melted; stir in peppermint extract. Let cool until thick enough to pipe, 5 minutes. Transfer mixture to a large zip-top bag; snip 1/4-inch hole in one corner. Pipe chocolate into cookie indentations. Store in airtight containers, up to 1 week.

Cook's Notes

For extra sparkle, roll the dough balls in sanding sugar instead of granulated before baking.

Reviews Add a comment

  • stephsimpson1
    6 DEC, 2016
    Tested these today to see if they make the cut for Christmas. They're very pretty and really yummy. I topped mine with a little bit of crushed peppermint candy to make them more festive. Seem like they will pack and travel well for gifting. If you really want the sparkly effect in the photo, definitely use the sanding sugar as recommended. Granulated doesn't produce that same result, but still tastes delish.
    Reply