Monday, November 14, 2011

Chocolate Peppermint Thumbprints

My lovely Aunt Teddi has subscribed me to Everyday Food for my birthday again this year. My favorite food magazine by far and also my most used recipe collection! My Christmas edition arrived last week and as I was perusing it yesterday, I came upon this recipe, thought it looked good, noticed I had all the ingredients on hand and tried it out!
This is a keeper! Casey really loves these cookies and he is a picky cookie-lover. Consistency is everything to him and he think these are perfect. Also, many chocolate-chocolate cookies are soooo overly sweet, but these are not like that! Here's the recipe:

Chocolate-peppermint thumbprints
Makes 4 dozen


2 cups all-purpose flour
2/3 cup unsweetened cocoa powder
1/4 teaspoon fine salt
1 1/4 cups (2 1/2 sticks) unsalted butter, room temperature
1 1/2 cups granulated sugar
1 large egg
1 tablespoon vanilla extract
5 ounces semisweet chocolate chips (3/4 cup)
1/2 teaspoon pure peppermint extract

  1. Preheat oven to 350 degrees, with racks in upper and lower thirds. In a medium bowl, whisk together flour, cocoa powder, and salt. In a large bowl, using an electric mixer, beat 1 cup each butter and sugar on medium-high until light and fluffy, 3 minutes. Add egg and vanilla; beat to combine. With mixer on low, gradually add flour mixture and beat to combine. 
  2. Place 1/2 cup sugar in a small bowl. Roll dough into 1-inch balls, then roll in sugar to coat. Place balls, 1 inch apart, on two parchment-lined baking sheets. Bake 5 minutes. Remove sheets from oven; with the small end of a melon baller or the bottom of a small round measuring spoon make an indentation in center of each cookie. 
  3. Bake until cookies are just set but still look moist, 4 minutes (do not overbake). Let cool on sheets on wire racks.
  4. In a microwave-safe bowl, microwave chocolate chips and 1/4 cup butter in 10-second increments until melted; stir in peppermint extract. Let cool until thick enough to pipe, 5 minutes. Transfer mixture to a large zip-top bag; snip 1/4-inch hole in one corner. Pipe chocolate into cookie indentations. Store in airtight containers, up to 1 week. 



  1. I was thinking that they have mint chocolate kisses during the holidays, and you could just press one of those into the warm cookies. I think I'll give these a try. I'm going to bring a meal to a family who recently had a death and I'm going to include these!

  2. I just finished making these and loved them too! I used mint chocolate chips & butter for the filling and it worked out well. I adore Everyday Food magazine too :)