Chocolate peppermint thumbprint cookies are a soft chocolate peppermint cookie filled with chocolate ganache with bits of candy cane on top. They taste like a delicious peppermint hot chocolate and are perfect for any holiday cookie tray.
Course Baking, Desserts
Keyword chocolate, Christmas, cookie recipes, cookies, hot chocolate, peppermint
Prep Time 25minutes
Cook Time 12minutes
Author Kristy Richardson
For The Cookies
½teaspoon peppermint extract
For The Chocolate Ganache
½cupheavy whipping cream
3Candy canesOr broken peppermint candy sprinkles
Lay sheets of parchment paper over your cookie sheets. Cream together the butter and 1/2 cup of white sugar with an electric mixer or stand mixer. Add two eggs, vanilla, and peppermint extract and mix well until combined.
In a second mixing bowl combine flour, cocoa, baking powder and salt and mix well. Add the dry ingredients to the wet ingredients, mixing until a dough forms.
Place the last 1/4 cup of white sugar in a small bowl. Using a cookie scoop or a spoon scoop the dough into small balls about the same size as a ping pong ball. Roll the cookie dough balls in the sugar and place on a cookie sheet. Place all the cookie dough balls in the fridge and allow the dough to chill for 30 minutes.
Preheat the oven to 350 degrees. While the cookie dough is chilling place the heavy whipping cream in a microwave-safe bowl. Place the chocolate chips and vanilla in a separate heat-safe bowl. Microwave the heavy whipping cream for one minute. (Be careful your bowl is big enough the cream doesn't boil over.) Pour the hot cream immediately over the chocolate chips and blend with a whisk until smooth. Set the ganache to the side until the cookies are cool.
Unwrap the candy canes and place them in a thick ziploc bag. With a rolling pin, crush the candy canes in the bag until they are in little bits to use as sprinkles.
Spread the dough balls out on several cookie sheets, leaving 2-3 inches in between each cookie. push the round side of a teaspoon in to the center of each cookie, this will be where the chocolate ganache sits. Bake cookies for 10-12 minutes. When the cookies have just come out of the oven, push the round part of the teaspoon again into the center of each cookie ro make the space to hold the ganache larger. Let the cookies cool completely.
Using a spoon, drizzle the ganache into the indent in each cookie. Sprinkle the tops of the cookies with crushed candy canes. Cookies can be eaten right away but the centers will be gooey.
If you don't have peppermint extract, you can use all vanilla extract for more of a cocoa flavor. The cookies will still have some peppermint flavor from the candy canes, but not as much.
Don't put the ganache on hot cookies or it will leak. Wait for the cookies to cool before adding the chocolate ganache center.
The chocolate ganache centers of these cookies seem really soft at first, but they will firm up as they cool. If you leave the cookies on a cooling rack for about two hours, the centers firm up enough that you can then stack the cookies in a container.