Chocolate Peppermint Thumbprint Cookies
Yield: 30 cookies
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Ingredients
Cookies:
- 188 g all-purpose flour
- 41 g unsweetened cocoa powder
- ½ tsp baking soda
- ¼ tsp table salt
- 115 g unsalted butter (room temperature)
- 100 g dark brown sugar
- 135 g granulated sugar (divided - 65g & 70g)
- 1 large egg (room temperature)
- 1 tsp pure vanilla extract
- ¼ tsp peppermint extract
- 2 tsp whole milk
Ganache:
- 113 g semi-sweet chocolate (54% cocoa butter)
- 120 ml whipping cream
- â…™ tsp peppermint extract
- 50 g crushed candy canes
Instructions
Make The Cookies:
- Whisk the flour, cocoa powder, baking soda, and salt together in a medium bowl and set aside.188 g all-purpose flour, 41 g unsweetened cocoa powder, ½ tsp baking soda, ¼ tsp table salt
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, brown sugar and 65 g of the granulated sugar on medium-high speed until smooth and creamy.115 g unsalted butter, 100 g dark brown sugar, 135 g granulated sugar
- Add the egg, and vanilla and peppermint extracts and beat on high speed for 1 minute. Scrape the sides and bottom of the bowl and continue beating until well combined.1 large egg, 1 tsp pure vanilla extract, ¼ tsp peppermint extract
- Pour the dry ingredients into the wet ingredients. Add the milk and mix on low until combined into a thick cookie dough.2 tsp whole milk
- Rolls balls about 1 inch in diameter and roll them into the remaining 70 g of granulated sugar. Place on a large parchment paper lined baking sheet.
- Make an indent in each of the cookies with your thumb, or the end of a wooden spoon. Push any cracks together with your hands.
- Chill the shaped cookies for at least 2 hours in the refrigerator. Cover them if chilling for more than 3 hours.
Bake The Cookies:
- Preheat the oven to 180 ℃. Line 2 baking sheets with parchment paper and set aside.
- Remove the chilled cookies from the refrigerator and place on the baking sheets about 5 cm apart.
- Bake for 12 to 14 minutes or until the edges are set. Remove from the oven and use the handle of the wooden spoon to flatten any puffed up indents.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Make The Ganache
- Place the chocolate in a heat proof bowl and set aside
- Heat the cream in a small saucepan until it gently simmers. DO NOT LET IT COME TO A BOIL!120 ml whipping cream
- Pour the cream over the chocolateand let it sit for 2 to 3 minutes to soften the chocolate.113 g semi-sweet chocolate
- Slowly stir the mixture until completely combined and the chocolate has melted.
- Stir in the peppermint extractâ…™ tsp peppermint extract
- Allow to cool for 10 minutes before spooning about 2.5 ml into each indent and sprinkle the tops with crushed candy canes50 g crushed candy canes
- Cookies will stay fresh at room temperature for up to 3 days or in the refrigeratore for up to 1 week.