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Peppermint Chocolate Thumbprint Cookies Recipe

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This recipe for Peppermint Chocolate Thumbprint Cookies is from Bonnie's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup unsalted butter softened (preferably Land O Lakes) 1⁄2 cup sugar
1⁄4 cup packed light brown sugar
2 egg yolks
1 teaspoon vanilla extract (or 3/4 teaspoon peppermint) 1 1/2 cups all purpose flour
1⁄2 cup unsweetened baking cocoa
1⁄4 teaspoon salt
1⁄2 teaspoon baking powder
1⁄2 teaspoon baking soda
28 –30 frozen peppermint kisses
Directions:
Directions:
1. Creambutterandbothsugarswithamixeruntillightandfluffy.Turnthemixertolow,addegg yolks one at a time, and mix just until incorporated. Mix in vanilla extract.
2. Whisktogetherflour,bakingcocoa,salt,bakingpowder,andbakingsodainamediumbowl. Add the dry mixture to the butter mixture in 3 parts. Blend on low after each addition just until combined, scraping down the side of the mixer bowl as needed. Remove the bowl from the mixer, cover, and refrigerate for at least 3 hours up to overnight.
3. Preheatovento350degrees.Coverbakingsheetswithparchmentpaperorsiliconemats.
4. Butterhandsandrolldoughintoalittlelessthan1-inchballs.Placethemontheprepared
baking sheet with 1-2 inches between cookies.
5. Bakefor7-8minutes.Allowtocoolfor3minutesonly.Press1peppermintkissintothetopof
each cookie. Carefully move the cookies to wire racks without touching the peppermint kiss as it may be soft.
Number Of Servings:
Number Of Servings:
28 Cookies
Preparation Time:
Preparation Time:
Prep Time 15 minutes, Total Time 23 minutes, Chilling Time 3 hours
Personal Notes:
Personal Notes:
Always preheat the oven and load your cookies on the middle rack in the center of the oven.
Cover your baking sheets with parchment paper or silicone mats.

 

 

 

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