Chocolate Peppermint Thumbprints – a delicious recipe with flour, unsweetened cocoa, salt, butter, sugar, egg. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Preheat oven to 350 degrees.
2
In a med bowl, whisk dry ingredients together.
3
In a large bowl, beat butter and sugar until light and fluffy.
4
Add egg and vanilla to butter mixture.
5
Combine gradually flour mixture to butter mixture.
6
Roll dough in one inch balls, then roll in xtra sugar to coat (can use sanding sugar).
7
Place on parchment lined pans 1 inch apart.
8
Bake 5 minutes then remove from oven and make thumbprint (I used a melon baller) to make indention in center of each cookie.
9
Return to oven and bake 4 minutes exactly (they look raw, but don't worry :).
10
Remove pan from oven and place kiss on each cookie.
11
They need to sit for a few hours to set.
7450
kcal
Calories
423
g
Fat
825
g
Carbs
73
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 cups all-purpose flour, 2/3 cup unsweetened cocoa powder, 1/4 teaspoon salt (fine salt), 1 cup butter (room temp), and more.
Yes, Chocolate Peppermint Thumbprints falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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