Triple Chocolate Peppermint Thumbprint Cookies

Name: Triple Chocolate Peppermint Thumbprint Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE COOKIE DOUGH:; 1/2 cups Butter, Room Temperature; 2/3 cups Sugar; 1 whole Egg; 1 teaspoon Vanilla Extract; 1 cup All-purpose Flour; 1/3 cups Dutch-process Cocoa; 1/2 teaspoons Kosher Salt; 1 cup Powdered (Confectioners) Sugar; FOR THE THUMBPRINT:; 1 cup Semi-Sweet Chocolate Chips; 2 whole Large Candy Canes, Crushed; 1/2 cups Dark Chocolate Chips (or Dark Chocolate Bars, Broken Into Chunks)

Servings: persons

FOR THE COOKIE DOUGH:
1/2 cups Butter, Room Temperature
2/3 cups Sugar
1 whole Egg
1 teaspoon Vanilla Extract
1 cup All-purpose Flour
1/3 cups Dutch-process Cocoa
1/2 teaspoons Kosher Salt
1 cup Powdered (Confectioners) Sugar
FOR THE THUMBPRINT:
1 cup Semi-Sweet Chocolate Chips
2 whole Large Candy Canes, Crushed
1/2 cups Dark Chocolate Chips (or Dark Chocolate Bars, Broken Into Chunks)

1
1. In a stand mixer (or by hand in a large bowl) cream together butter, regular sugar, egg, and vanilla.
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2. Add flour, cocoa, and salt to butter and mix until just combined.
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3. Cover dough with plastic wrap and chill for 30 minutes to 1 hour.
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4. When dough has chilled, shape 1-inch balls. I like to use a small cookie scoop to make sure they're all evenly sized.
5
5. Roll each ball in powdered sugar until it's lightly coated. Place 1 inch apart on a lightly greased or parchment-lined cookie sheet.
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6. Lightly press down on each cookie with your thumb to make an indent.
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7. Bake cookies at 350u00b0F for 9 minutes.
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8. Remove cookies from oven and let cool on a wire rack until they're cool to the touch, about 30 minutes. If the indents in the cookies puff up in the oven, gently push them back down with the back of a spoon.
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9. Melt semi sweet chocolate in a double boiler (or in the microwave, just be careful to stir frequently so chocolate doesn't burn) until it's smooth.
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10. Spoon a dollop of semi-sweet chocolate into the center of each cookie.
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11. Sprinkle a few pieces of crushed candy cane on top of the chocolate cookie centers while the chocolate is still warm. Let chocolate set for 30 minutes to 1 hour.
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12. Melt dark chocolate over a double boiler (or in the microwave) until smooth.
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13. Place melted dark chocolate in a pastry bag with a small tip. (You could also put it in a plastic bag and snip a small piece of the corner off.)
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14. Pipe dark chocolate over cookies in a zig-zag motion. Let set until chocolate has cooled and serve!
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15. Store cookies in an airtight container on the counter for up to 1 week.
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Recipe loosely adapted from Better Homes and Gardens.
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Note: You can chill the dough overnight if you want to make these in advance, but it will get pretty hard in the fridge, so let it sit on the counter for 30 minutes or so until it is soft enough to shape easily.

961

kcal

Calories

Fat

129

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: FOR THE COOKIE DOUGH:, 1/2 cups Butter, Room Temperature, 2/3 cups Sugar, 1 whole Egg, and more.

Yes, Triple Chocolate Peppermint Thumbprint Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!