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Chocolate-Peppermint Thumbprint Cookies
Make these chocolate-peppermint thumbprint cookies for your Christmas dessert table this year. Crushed peppermint candies give them a festive look and taste!
π₯ 24 Servingsβ±οΈ Prep & Cook: 1hβ³ Prep: 30 minπ€ Ree Drummondπ thepioneerwoman
π₯ Ingredients
Check off ingredients as you prepare them:
π³ Cookware
- βbowl
- βbaking sheet
- βwooden spoon
- βoven
- βmicrowave
π Preparation Steps
1
Sift the flour, cocoa powder, baking soda and salt into a large bowl; set aside.
2
In the bowl of a mixer fitted with the paddle attachment, cream the butter and sugar on medium-high speed until fluffy, about β±οΈ 3 minutes. Add the egg and vanilla and mix until combined.
large egg1
3
Reduce the speed to low and add the flour mixture in two batches, beating until just combined after each addition. Mix in the chocolate chips.
4
Line 2 baking sheets with parchment paper. Scoop rounded tablespoonfuls of dough and roll into smooth round balls. Place 2 inches apart on the prepared baking sheets. Refrigerate until firm, at least β±οΈ 1 hour or overnight.
5
Preheat the oven to 350 Μ. Bake the cookies until just set, 9 to β±οΈ 11 minutes. (Donβt overbake!) Let cool slightly, then press the handle of a wooden spoon into the center of each cookie to make a small indentation. Remove the cookies to a rack to cool completely.
6
Meanwhile, melt the milk chocolate in the microwave in 30-second intervals, stirring. Spoon about 1/2 teaspoon melted chocolate into the center of each cookie and top with crushed peppermints. Let set.
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