Chocolate Peppermint Thumbprint Cookies
There’s nothing more Christmasy than peppermint! Candy canes are everywhere this time of year and I’m ok with that! Chocolate and peppermint are one of my favorite flavor combinations so I decided to use that in a classic thumpprint cookie. Yum!
Ingredients
Cookies:
1 cup unsalted butter, room temperature
1 1/3 cup granulated sugar
1 large egg + 1 egg yolk
2 tablespoons heavy cream
2 teaspoons vanilla extract
2 cups all-purpose flour
1 cup cocoa powder
1 1/2 teaspoons salt
Chocolate Peppermint Ganache:
8 oz semi sweet chocolate
1/2 cup heavy cream
1/4 teaspoon peppermint extract
Candy Canes, crushed
Instructions
In a bowl with an electric mixer, cream together the butter and sugar until light and fluffy, about 3-4 minutes
To the bowl add in the egg, egg yolk, heavy cream, and vanilla extract. Mix until combined
To the wet ingredients add in the flour, cocoa powder, and salt. Mix until just combined
Pour the dough onto a piece of plastic wrap and cover tightly. Let it chill 2 hours or overnight
Once chilled, preheat your oven to 350 degrees F and line sheet trays with parchment paper
Taking a tablespoon of dough at a time, roll the dough into a ball and place onto the sheet tray
Use your thumb to press down the center of the dough slightly
Put into the preheated oven and bake for 12 minutes
Once out of the oven and cooked, lightly press down the center again while still warm
Let the cookies cool while you make the ganache
Chop up the chocolate and put into a bowl
Heat up the cream over medium high heat until very warm, but be careful to not scald the cream!
Pour the hot cream into a bowl where you have the chocolate and let it sit for 30-45 seconds. After letting it sit, stir until everything is melted and combined. Add in the peppermint and stir to combine
To the cookies add a little bit of the peppermint chocolate ganache to the center and sprinkle the top with the crushed candy canes
Merry Christmas!
