Imagine sinking your teeth into a rich, velvety chocolate cookie with a perfectly pressed center, filled with cool, refreshing peppermint that dances on your taste buds. These Chocolate Thumbprint Cookies are not just a dessert – they're a holiday experience that will transport you to a winter wonderland of flavor! Whether you're looking to impress guests, create a festive treat, or simply indulge in a moment of pure culinary joy, these cookies are your ticket to dessert paradise.
Prep Time: 30 mins
Cook Time: 15 mins
Total Time: 45 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 cups all-purpose flour
- 1/2 cup cocoa powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 cup peppermint filling
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer until light and fluffy, approximately 3-4 minutes.
- Add vanilla extract to the butter-sugar mixture and mix until well combined.
- In a separate bowl, sift together all-purpose flour, cocoa powder, and salt to ensure no lumps remain.
- Gradually add the dry ingredients to the butter mixture, mixing on low speed until a soft chocolate dough forms. The dough should be smooth and come together without being too crumbly.
- Chill the dough in the refrigerator for 15-20 minutes to make it easier to handle.
- Roll the chilled dough into 1-inch balls and place them 2 inches apart on the prepared baking sheets.
- Using your thumb or the back of a small spoon, create a gentle indentation in the center of each cookie.
- Bake the cookies for 12-15 minutes, until the edges are set but the centers are still soft.
- Remove from the oven and immediately re-press the centers if the indentations have flattened during baking.
- Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Once cooled, fill the thumbprint indentations with peppermint filling using a small spoon or piping bag.
- Let the filled cookies set at room temperature for 30 minutes to allow the filling to firm up.
- Store in an airtight container at room temperature for up to 5 days, with parchment paper between layers to prevent sticking.
Tips
- Ensure your butter is truly softened but not melted for the perfect cookie texture.
- Chill the dough before shaping to prevent spreading and make handling easier.
- Use the back of a rounded measuring spoon for creating uniform thumbprint indentations.
- Don't overbake! The cookies should look slightly underdone when you remove them from the oven.
- If the centers puff up during baking, gently press them down immediately after removing from the oven.
- For a professional look, use a piping bag to fill the thumbprints with peppermint filling.
- Allow cookies to cool completely before filling to prevent the filling from melting.
- For extra flavor, try adding a sprinkle of crushed candy canes on top of the filling.
Nutrition Facts
Calories: 159kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 17mg
