Chocolate-Peppermint Thumbprints
Have a taste of Christmas with these lovely, and most importantly, chocolatey- treats!
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- Yields:
- 1
Ingredients
- 2 c. all-purpose flour
- c. Unsweetened cocoa powder
- 1/4 tsp. fine salt
- 1 1/4 c. unsalted butter
- 1 1/2 c. granulated sugar
- 1 large egg
- 1 Tbsp. pure vanilla extract
- 5 oz. semisweet chocolate chips
- 1/2 tsp. pure peppermint extract
Directions
- Step 1Preheat oven to 350 degrees F, 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.
- Step 2Place 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.
- Step 3Bake until cookies are just set but still look moist, 4 minutes (do not overbake). Let cool on sheets on wire racks.
- Step 4In 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.
Looking for more dessert ideas? Check out our homemade chocolate chip cookie recipes, apple pie recipes, and chocolate cake recipes.
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