Peppermint Chocolate Thumbprint Cookies
Peppermint Chocolate Thumbprint Cookies are buttery cookies dotted with crushed candy canes & topped with a pool of chocolate fudge for delightfully festive thumbprints!
Servings: 30 cookies
Calories: 134kcal
Ingredients
Cookie Dough:
- ¾ cups butter
- ½ cup sugar + 3 TBSP for rolling
- 2 egg yolks
- 1 ¾ cups flour
- ⅓ cup crushed candy cane pieces divided
- ½ tsp mint extract
Chocolate Fudge Filling:
- ½ cup heavy whipping cream
- 6 oz semi sweet chocolate chips
- 1 TBSP butter
Instructions
- Prep: Preheat the oven to 375 degrees F and line two baking sheets with parchment paper, then set them aside.
- Crush the peppermint candy canes in a ziplocked bag, using a rolling pin or meat tenderizer.
- Dough: In a large mixing bowl, cream the butter and ½ cup sugar with an electric mixer. Beat in egg yolk. Add flour and mix until combined.
- Add in ¼ cup crushed candy cane and mint extract. Mix until ingredients are incorporated.
- Roll dough into 1-inch balls, then roll each ball in granulated sugar. Line up balls on cookie sheets 2-inches apart. Use a ½ teaspoon measuring spoon to create a crater in the center of each ball.
- Bake: Place the cookies in the preheated oven and bake for 8-10 minutes. Let them cool on the baking sheet for a couple of minutes before transferring them to a rack to cool completely. Once cookies are baked, use the same ½ teaspoon to re-indent the craters in each cookie, as they often puff up a bit while baking.
- Fudge filling: To make the chocolate fudge, combine cream, butter, and chocolate chips in a small saucepan. Stir over low heat until melted and smooth. Let cool slightly.
- Spoon the chocolate fudge into each crater, filling them just above the rim of the cookie. Top with remaining crushed candy canes. Let cool to set. Serve and enjoy!
Notes
These peppermint thumbprint cookies will stay fresh for up to 5 days if stored in an airtight container at room temperature.
Place them in an airtight container or freezer bag and freeze for up to 3 months. Thaw at room temperature before serving. I suggest adding the fudge filling and candy sprinkles AFTER they are thawed.
Nutrition
Calories: 134kcal | Carbohydrates: 12g | Protein: 1g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 31mg | Sodium: 42mg | Potassium: 47mg | Fiber: 1g | Sugar: 6g | Vitamin A: 232IU | Vitamin C: 0.02mg | Calcium: 10mg | Iron: 1mg