Peppermint Chocolate Thumbprint Cookies Recipes

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CHOCOLATE-PEPPERMINT THUMBPRINTS

These delicious mouthfuls are fun to bake and make fabulous presents when wrapped and tied with a bow.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 50m

Yield Makes 4 dozen

Number Of Ingredients 9



Chocolate-Peppermint Thumbprints image

Steps:

  • 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.
  • 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.
  • Bake until cookies are just set but still look moist, 4 minutes (do not overbake). Let cool on sheets on wire racks.
  • 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.

Nutrition Facts : Calories 208 g, Fat 12 g, Fiber 1 g, Protein 2 g, SaturatedFat 7 g

2 cups all-purpose flour (spooned and leveled)
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 pure vanilla extract
5 ounces semisweet chocolate chips (3/4 cup)
1/2 teaspoon pure peppermint extract

CHOCOLATE-MINT THUMBPRINTS

These are definately going to be on my christmas cookie tray this year! This recipe comes from a brand name baking magazine.

Provided by Courtly

Categories     Dessert

Time 39m

Yield 48 serving(s)

Number Of Ingredients 13



Chocolate-Mint Thumbprints image

Steps:

  • Heat oven to 375. In large bowl, beat sugar, 1 cup butter and the vanilla with electric mixer on medium speed until fluffy. Beat in egg yolk until smooth. Beat in flour and cocoa.
  • Shape dough by rounded teaspoonfuls into 1 inch balls. On ungreased cookie sheet, place balls 1 inch apart. With inxes finger or thumb, make indentation in center of each ball.
  • Bake 7-9 minutes or until set. Immediately remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
  • In small bowl, beat 1/4 cup butter and the powdered sugar on low speed until smooth. Beat in milk, peppermint extract and enough food color for desired color. Spoon about 1/2 t. filling into each cookie.
  • Melt the chocolate chips and shortening, and drizzle over the tops of each cookie.

Nutrition Facts : Calories 81.3, Fat 5.3, SaturatedFat 3.3, Cholesterol 16.2, Sodium 42.9, Carbohydrate 8.4, Fiber 0.3, Sugar 5, Protein 0.6

1/2 cup sugar
1 cup butter, softened
1 teaspoon vanilla
1 egg yolk
1 1/2 cups flour
1/4 cup baking cocoa
1/4 cup butter, softened
1 cup powdered sugar
1 tablespoon milk
1/4 teaspoon peppermint extract
2 drops green food coloring
1/4 cup semi-sweet chocolate chips
1/4 teaspoon shortening

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