Peppermint Chocolate Thumbprint Cookies
Delightful and nostalgic peppermint chocolate cookies topped with a creamy peppermint kiss, perfect for holiday gatherings or any sweet occasion.
Ingredients
Cookie Base
- 1 cup unsalted butter, softened Soft butter ensures tender cookies.
- 1 cup granulated sugar Provides sweetness to balance the chocolate.
- 1 cup brown sugar, packed Adds moisture and caramel-like flavor.
- 2 large eggs Acts as a binding agent.
- 1 teaspoon vanilla extract Enhances the sweetness.
- 3 cups all-purpose flour Provides structure to the cookie.
- 3/4 cup unsweetened cocoa powder Adds rich chocolate flavor.
- 1 teaspoon baking powder Helps cookies rise.
- 1/2 teaspoon salt Balances sweetness.
- 1 cup white chocolate chips Provides a creamy finish.
Toppings
- 24 pieces peppermint kisses For topping each cookie.
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add in the eggs, one at a time, and mix in the vanilla extract.
- In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until combined.
- Scoop tablespoon-sized amounts of dough and roll them into balls.
- Place them on a baking sheet lined with parchment paper.
- Use your thumb to create an indentation in the center of each cookie.
Baking
- Bake for 10-12 minutes.
- Remove from the oven and press a peppermint kiss into the center of each cookie.
- Allow the cookies to cool completely on a wire rack.
Notes
For extra flavor, try adding crushed peppermint candy to the batter or sprinkle on top while warm. Store leftovers in an airtight container at room temperature for several days or freeze for longer storage.
Nutrition
Serving: 1gCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gSodium: 80mgFiber: 1gSugar: 10g
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