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Peppermint Hot Chocolate Thumbprint Cookies

peppermint hot chocolate thumbprint cookies - featured image
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These festive thumbprint cookies combine rich cocoa and cool peppermint in a buttery, tender cookie with a silky hot chocolate center. Perfect for holiday gatherings, gifting, or cozy nights in, they deliver nostalgic comfort and are easy to customize for dietary needs.

Ingredients

Scale
  • 1 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/3 cup unsweetened cocoa powder
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup semi-sweet chocolate chips (or chopped chocolate bar)
  • 2 tablespoons heavy cream (or coconut cream for dairy-free)
  • 1/4 teaspoon peppermint extract
  • 1/3 cup crushed peppermint candies or candy canes

Instructions

  1. Measure out all ingredients. Bring butter to room temperature and crack the egg into a small bowl.
  2. In a large mixing bowl, beat butter and sugar until light and fluffy (2-3 minutes). Scrape down the sides, add egg and vanilla, and beat until combined.
  3. In a separate bowl, whisk together flour, cocoa powder, baking powder, and salt. Gradually add dry mix to wet ingredients, beating on low until just combined.
  4. Scoop tablespoon-sized balls of dough and roll until smooth. Place 2 inches apart on a lined baking sheet. Use your thumb or a teaspoon to press a deep indent into each ball.
  5. Bake at 350°F for 10-12 minutes until set but still soft. Check at 10 minutes to avoid overbaking.
  6. Optional: Re-indent cookies gently after baking while still hot.
  7. Transfer cookies to a wire rack and cool completely (15-20 minutes).
  8. In a small saucepan, melt chocolate chips and cream over low heat, stirring until smooth (about 2 minutes). Remove from heat and stir in peppermint extract.
  9. Spoon about 1/2 teaspoon of chocolate filling into each cookie indent.
  10. Sprinkle crushed peppermint candies over the chocolate filling while still soft. Let cookies sit at room temperature until chocolate sets (about 30 minutes) or chill in the fridge for 10 minutes.

Notes

Chill dough balls before baking if your kitchen is warm for better shape. Don’t overmix the dough to keep cookies tender. Melt chocolate slowly and stir constantly to avoid burning. Fill indents while cookies are slightly warm for a glossy finish. Sprinkle peppermint candies immediately after filling for best adhesion. Easily adapt for gluten-free or dairy-free diets.

Nutrition

Keywords: peppermint, hot chocolate, thumbprint cookies, Christmas cookies, holiday baking, chocolate, easy cookies, festive treats, kid-friendly, gifting

Find it online: https://fuzzyforker.com/peppermint-hot-chocolate-thumbprint-cookies-easy-christmas-treats/