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Chocolate-Peppermint Thumbprint Cookies

Chocolate-Peppermint Thumbprint Cookies

By Francesco Marinelli
0’ Prep time
45’ Cook time
45’ Total time
198 Calories
48 Serving

Summary

Chocolate-Peppermint Thumbprint Cookies might be a good recipe to expand your dessert repertoire. For 51 cents per serving, this recipe covers 1% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 1g of protein, 3g of fat, and a total of 114 calories. This recipe serves 48. It is brought to you by Foodista. This recipe is liked by 1 foodies and cooks. A mixture of baking powder, egg, flour, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes roughly 45 minutes. With a spoonacular score of 7%, this dish is very bad (but still fixable). If you like this recipe, you might also like recipes such as Triple Chocolate Peppermint Thumbprint Cookies, Peppermint Thumbprint Cookies, and Peppermint-Fudge Thumbprint Cookies.
Francesco Marinelli 0 Followers

Step by Step

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Step 1

Adjust oven rack to the middle position and preheat oven to 350 degrees f. Line 2 large baking sheets with parchment, set aside.
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Step 2

In a medium bowl, combine flour, salt, baking soda and baking powder. Add 12 T. butter and sugar to the work bowl of a stand mixer. Using the mixer's paddle attachment, cream the butter and sugar together until light and fluffy, anywhere from 3-6 minutes (alternately you can mix the dough by hand too.) Beat in the cream cheese, then the egg, vanilla and peppermint extracts. Add the dry ingredients and mix until combined.
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Step 3

Measure dough out into 1 1/2 teaspoon portions, rolling into little balls between your palms. Place 1 1/2 inches apart on the baking sheet, dividing the cookies between the two baking sheets. Dipping your thumb in a little water, press your thumb into the dough balls to make the thumbprint. Bake the cookies - one sheet at a time. For 10 minutes, until the cookies are just set and barely beginning to brown at the edges. Remove cookie sheet from the oven, using a metal teaspoon, re-indent the cookies. Continue baking the cookies until they're light golden-brown, about 10 minutes longer. Cool the cookies on the baking sheet for about 3 minutes then transfer the cookies to a wire rack to cool completely before filling. Repeat baking steps with the second cookie sheet.
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Step 4

To fill the cookies: Add chocolate chips, cream and butter to a small bowl. Microwave for 40 seconds until the chocolate chips are just melted, stir (continue to microwave in 10 second increments if needed). Add the corn syrup and peppermint extract, mix well. Spoon a generous 1/2 t. of chocolate into each cookie. Immediately add the sprinkles (if using).

Ingredient

  • table salt
    table salt
    0.25 teaspoons
  • butter
    butter
    30 grams
  • egg
    egg
    1
  • sprinkles
    sprinkles
    48
  • sugar
    sugar
    400 grams
  • baking powder
    baking powder
    0.5 teaspoons
  • cream
    cream
    3 tbsps
  • vanilla extract
    vanilla extract
    1 teaspoon
  • semisweet chocolate
    semisweet chocolate
    131.25 milliliters
  • wheat flour
    wheat flour
    100 grams
  • baking soda
    baking soda
    1 teaspoon
  • cream cheese
    cream cheese
    85.05 grams
  • peppermint extract
    peppermint extract
    0.08 teaspoons
  • corn syrup
    corn syrup
    0.68 teaspoons

Nutrition Facts

View nutrition facts
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