Chocolate Peppermint Thumbprints
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.
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.