Description
Rich chocolate thumbprint cookies filled with smooth peppermint-infused chocolate ganache, perfect for holiday cookie trays.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 2/3 cup granulated sugar
- 1 large egg yolk
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1/3 cup cocoa powder
- 1/4 tsp salt
- 1 cup semisweet chocolate chips (for filling)
- 2 tbsp heavy cream (for filling)
- 1/2 tsp peppermint extract (for filling)
- Crushed candy canes (optional topping)
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream butter and sugar together until light and fluffy.
- Mix in the egg yolk and vanilla extract.
- Whisk together flour, cocoa powder, and salt; add to butter mixture and blend until a soft dough forms.
- Roll dough into 1-inch balls and place on the baking sheet. Use your thumb or the back of a teaspoon to make an indentation in each ball.
- Bake for 10–12 minutes. If needed, gently re-press the indentations after baking. Let cookies cool.
- For the filling, melt chocolate chips with heavy cream in the microwave in short intervals, stirring until smooth. Add peppermint extract.
- Spoon or pipe the peppermint chocolate filling into each thumbprint.
- Top with crushed candy canes, if desired. Allow filling to set before serving.
Notes
- Chill dough for 15 minutes if it’s too soft to roll.
- Use high-quality chocolate for a smoother ganache.
- Cookies freeze well for up to one month.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 9g
- Sodium: 35mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 18mg