Step into a world of holiday decadence with our Chocolate Peppermint Thumbprint Cookies. These delightful treats boast the perfect harmony of rich chocolate, cool peppermint, and a melt-in-your-mouth texture that will elevate your festive baking to new heights.
What Are Chocolate Thumbprint Cookies?
Chocolate thumbprint cookies are a delectable combination of buttery chocolate cookie dough, indulgent chocolate ganache, and a festive peppermint twist. The thumbprint in the center is the perfect vessel for a dollop of rich ganache, creating a heavenly bite-sized treat that captures the essence of the holiday season.
When is the Best Time to Make Them?
Chocolate Peppermint Thumbprint Cookies are tailor-made for the holiday season. From cozy evenings by the fireplace to festive gatherings and cookie exchanges, these treats bring a touch of indulgence and joy to any occasion. Share them as delightful gifts or enjoy them as a sweet escape during the festive season.
5 Tips for Making Perfect Chocolate Peppermint Thumbprint Cookies:
- Chilled Dough Yields Better Results:
Before shaping your thumbprint cookies, chill the dough for at least 1 hour. This ensures the cookies hold their shape during baking and have a tender texture. - Create Well-Defined Thumbprints:
After shaping the dough balls, use your thumb or a round object to create well-defined thumbprints in the center. Press gently but firmly to prevent the edges from cracking during baking. - Opt for Quality Chocolate:
Use high-quality chocolate for both the cookie dough and the ganache. This ensures a rich, luxurious flavor that elevates the overall taste of your cookies. - Mindful Peppermint Addition:
If incorporating peppermint into the ganache, start with a small amount and taste before adding more. Peppermint can be potent, and finding the right balance is key for a delightful flavor without overpowering the chocolate. - Precision in Ganache Placement:
After baking, allow the cookies to cool slightly before filling the thumbprints with ganache. This ensures the ganache maintains a smooth consistency and beautifully complements the cookie’s texture.
Here’s a list of equipment you may need for this recipe:
- Mixing Bowls
- Whisk
- Measuring Cups
- Measuring Spoons
- Hand Mixer or Stand Mixer
- Silicone Spatula
- Baking Sheets
- Cooling Rack
Chocolate Peppermint Thumbprints
Ingredients
- 190 g all-purpose flour
- 40 g unsweetened cocoa powder
- ½ tsp baking soda
- ¼ tsp salt
- 110 g unsalted butter room temperature
- 160 g granulated sugar plus more for rolling
- 1 large egg room temperature
- 1 tsp pure vanilla extract
- ½ tsp peppermint extract
Ganache
- 110 g semi-sweet chocolate chopped
- 120 ml heavy cream
- Crushed candy cane
Instructions
- Whisk together the flour, cocoa powder, baking soda, and salt in a bowl. Set aside.
- In a large bowl using a mixer beat the butter and sugar on medium-high speed until smooth.
- Add the egg and peppermint extract and beat on high speed until combined.
- Mix in the dry ingredients on low until just combined.
- Roll 1 inch sized balls of dough and roll each into sugar. Place them onto a lined baking sheet.
- Using your thumb or a ¼ tsp sized measuring spoon, make an indent into the center of each cookie.
- Chill the cookies for at least 1 hour in the refrigerator.
- Preheat the oven to 350°F (180°C). Bake the cookies about 2 inches apart for 8 to 10 minutes or until the edges are set. Immediately out of the oven use the measuring spoon to reform the indent on each cookie. Allow to cool completely.
- Make the chocolate ganache. Warm the cream in a small saucepan until it reaches a gentle simmer. Immediately remove it from the heat and pour it over the chocolate in a heat-safe bowl. Leave it for about 3 minutes, then stir until the mixture is thoroughly combined, and the chocolate has completely melted. Allow the chocolate to cool slightly before proceeding.
- Spoon the chocolate into the indents of each cookie. Sprinkle with crushed candy cane.
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