Go Back

Chocolate Peppermint Thumbprint Cookies

Category: Cookies, Bars & Scones
Servings: 30 cookies
Author: Ian
DATE: 19 December 2024
Print

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
  • ⅙ 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 extract
    ⅙ 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 canes
    50 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.