Earlier this month, I mentioned in a post that I would be trying out some new Christmas cookie recipes. I’ve tried a couple and this one is definitely worth sharing. Is there anything better than a chocolate cookie with peppermint?
This recipe comes from the Pioneer Woman magazine, Holiday 2018 edition. I’ve made them once (just to test them, of course) and will make them again before Christmas company is here. I think they’ll be a hit.
Be sure to plan ahead, as these cookies require chilling. And make sure you have room in your refrigerator!!
Also, they’re the best the day you make them, but they do stay moist for a few days.
Chocolate Peppermint Thumbprint Cookies
- 1 c. plus 2 T. all purpose flour
- 1/3 c. unsweetened cocoa powder
- 3/4 t. baking powder
- 1/2 t. salt
- 10 T. salted butter, softened
- 1 c. sugar
- 1 large egg
- 1 1/2 t. vanilla extract
- 3/4 c. semi-sweet chocolate chips
- 4 oz. milk chocolate, melted (I used milk chocolate chips for this)
- crushed peppermint candies
Sift (or whisk) the flour, cocoa powder, baking soda and salt in a bowl; set aside.
In a mixing bowl, cream the butter and sugar until fluffy, about 3 minutes.
Add the egg and vanilla and mix until combined.
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.
Line 2 baking sheets with parchment paper.
Scoop rounded tablespoons of dough and roll into smooth round balls.
Place the balls two inches apart on the prepared baking sheets.
Refrigerate until firm, at least 1 hour or overnight.
Preheat the oven to 350.
Bake the cookies until just set, 9-11 minutes. (Don't overbake.)
Let cool slightly, then press the handle of a wooden spoon into the center of each cookie to make a small indentation. (Next time, I'm going to use my thumb for this or a small spoon. The handle of a wooden spoon just doesn't provide enough of a well for the melted chocolate. And the picture in the magazine definitely shows a bigger indentation.)
Remove the cookies to a rack (or paper towel) to cool completely.
Melt the chocolate in the microwave in 30 second intervals, stirring after each one.
Spoon about 1/2 t. melted chocolate into the center of each cookie and top with the crushed peppermint. (You may want more than this depending on the size of your indentation. More is better!!)
Let them sit until the chocolate firms up a bit.