I’ve spent the last couple of weeks feverishly making cookies. And then eating them with abandon. As a lover of all things sweet AND miniature in size, cookies are pretty much my jam. I’d choose a cookie any day over a slice of cake or a square of dark chocolate. And maybe even over a fancy cocktail, too. But don’t quote me on that last statement.
December is the perfect time to indulge my cookie-loving ways. Because it’s a month basically dedicated to baking, sharing and eating cookies. And that makes me pretty gosh darn happy.
Thumbprint cookies are an all-time favorite of mine. There is just something really satisfying about their *almost* perfectly round shape, punctuated by a dollop of rich chocolate in the center. And they are truly one of the easiest cookies I know how to make. The ingredient list is short and simple. And it’s not necessary to refrigerate the dough before shaping and baking the cookies. So the time from start to finish is quick. Which means the time it takes to get to eating these buttery little babies is mighty quick, too!
I like to make my thumbprint cookies pretty small, so they can be consumed in just two bites. Or if you’re me, a single bite. Just being straight with you.
To give these cookies a little bit of a Christmas flair, I added some peppermint extract to the dough, drizzled on some white chocolate and then topped them with crushed peppermint candies. Totally freaking festive. And your house will smell absolutely amazing as they bake. I really hope you give these Peppermint Chocolate Thumbprint Cookies a try this Holiday season! And be sure to let me know if you do!
Are you in need of more cookies? Well then it’s your lucky day! Because the lovely ladies from the Modern Proper are hosting a virtual cookie swap, with over 30 bloggers participating. Check this link for a list of all the recipes. And tonight we’ll all be sharing our cookies on social media with the hashtag #calmandbrightcookienight. So be on the lookout for that as well!
For the Cookies:
- 1 cup (16 tablespoons) unsalted butter, softened at room temperature
- 1 cup powdered sugar
- 1 tsp. vanilla extract
- 1 tsp. peppermint extract
- 1/4 tsp. salt
- 2 1/2 cups all-purpose flour
For the Chocolate Filling:
- 3 ounces dark chocolate, chopped
- 3 tablespoons unsalted butter, cubed
- 1 tsp. corn syrup
- 2 ounces white chocolate, chopped
- Crushed peppermint candies
- Pre-heat your oven to 350 degrees. Line two baking sheets with parchment paper and set aside.
- In your stand mixer with the paddle attachment, beat together the butter, powered sugar, extracts and salt until smooth and creamy. Scrape down the sides of the bowl. With your mixer on low speed, slowly add in the flour and beat until combined. If your dough is crumbly at this point, add a tablespoon of cold water to help it come together.
- Roll the dough into balls, using about 2 tsp. of dough for each ball. Place the dough balls 1-inch apart on your prepared baking sheets. Transfer to your pre-heated oven and bake for 10 minutes. Remove the baking sheets from your oven. Press your thumb into the center of the partially baked cookies to make an indentation. You can dip your thumb in a small bowl of ice water, drying it in between, to keep your thumb cool. Transfer the baking sheets back to your oven and continue baking the cookies for an additional 7-9 minutes, or until very lightly browned. Remove the baking sheets from your oven and then using your thumb, press down lightly on the indentations to further define them. Allow the cookies to cool on their baking sheets for 5 minutes. Then transfer them to a wire rack to continue cooling.
- Combine the dark chocolate, butter and corn syrup in a small saucepan over low heat, stirring constantly, until melted and smooth. Remove the saucepan from the heat and allow the chocolate to cool for about 10 minutes. It should thicken slightly during this time. Then spoon some of the chocolate into the indentations of the thumbprint cookies.
- Melt the white chocolate, either in your microwave or in a double boiler. Then drizzle it over the thumbprint cookies. Sprinkle some of the crushed peppermint candies over top.
- Allow the chocolate to fully cool and set before transferring the cookies to an airtight container for storage. Cookies can be stored for up to 5 days.
Recipe adapted from Martha Stewart’s Cookies.