Chocolate Peppermint Thumbprint Cookies Food

CHOCOLATE-PEPPERMINT THUMBPRINTS

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.

CHOCOLATE-PEPPERMINT THUMBPRINT COOKIES

Steps:

• Sift the flour, cocoa powder, baking soda and salt into a large bowl; set aside.
• In the bowl of a mixer fitted with the paddle attachment, cream the butter and sugar on medium-high speed until fluffy, about 3 minutes. Add the egg and vanilla and mix until combined.
• Reduce the speed to low and add the flour mixture in two batches, beating until just combined after each addition. Mix in the chocolate chips.
• Line 2 baking sheets with parchment paper. Scoop rounded tablespoonfuls of dough and roll into smooth round balls. Place 2 inches apart on the prepared baking sheets. Refrigerate until firm, at least 1 hour or overnight.
• Preheat the oven to 350 ̊. Bake the cookies until just set, 9 to 11 minutes. (Don't overbake!) Let cool slightly, then press the handle of a wooden spoon into the center of each cookie to make a small indentation. Remove the cookies to a rack to cool completely.
• Meanwhile, melt the milk chocolate in the microwave in 30-second intervals, stirring. Spoon about 1/2 teaspoon melted chocolate into the center of each cookie and top with crushed peppermints. Let set.

CHOCOLATE PEPPERMINT THUMBPRINTS

Steps:

• Whisk the flour, cocoa powder, baking soda, and salt together in medium bowl. Set aside.
• In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter, brown sugar, and 1/3 cup (67g) granulated sugar together on medium-high speed until smooth and creamy, about 2 minutes. Add the egg, vanilla extract, and peppermint extract and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine. Pour the dry ingredients into the wet ingredients, add the milk, and mix on low until combined. The cookie dough will be thick.
• Roll balls of dough, a little less than 1 Tablespoon each (about 1 inch balls), and roll each into remaining 1/3 cup (67g) granulated sugar. Place dough balls onto a large lined baking sheet. Using your thumb or the end of a spatula (see post above), make an indent into each cookie. If you find that the balls are cracking when you make an indent, use your hands to push back together. (Some cracks are bound to happen as the cookies expand in the oven- see my photos. No worries there!)
• Chill the shaped cookies for at least 2 hours in the refrigerator or 1 hour in the freezer (or up to 4 days in the refrigerator). Cover them if chilling for longer than 3 hours.
• Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper or a silicone baking mat. Remove chilled and shaped cookies from the refrigerator. Divide between both baking sheets, spacing the cookies about 2-3 inches apart. This recipe yields about 30 cookies, so you'll have a 3rd batch with only a few cookies on the sheet.
• Bake for 12-14 minutes or until the edges are set. The cookies will still look and feel a little soft. Remove from the oven. The indents will have lost some shape or have puffed up, so use the end of a spatula to make an indent again into the warm cookies.
• Allow cookies to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely before filling with ganache.
• Place chocolate into a heat-proof bowl. Heat the cream in a small saucepan until it begins to gently simmer. (Do not let it come to a rapid boil- that's too hot!) Pour over chocolate and let it sit for 2-3 minutes to gently soften the chocolate. Slowly stir until completely combined and chocolate has melted. Stir in the peppermint extract. Taste and add another drop if desired. (It's potent so don't go overboard!) Allow to cool for at least 10 minutes before spooning into cookies.
• Spoon 1/2 - 1 teaspoon of ganache into each indentation. I fit about 3/4 teaspoon into each. Sprinkle ganache with crushed candy canes. Ganache will thicken inside the cookies and set on the tops after a few hours, but will still be creamy when you bite into the cookies.
• Cookies stay fresh covered at room temperature for up to 3 days or in the refrigerator for up to 1 week.

CHOCOLATE PEPPERMINT THUMBPRINTS

Steps:

• Preheat oven to 350 degrees.
• In a med bowl, whisk dry ingredients together.
• In a large bowl, beat butter and sugar until light and fluffy.
• Add egg and vanilla to butter mixture.
• Combine gradually flour mixture to butter mixture.
• Roll dough in one inch balls, then roll in xtra sugar to coat (can use sanding sugar).
• Place on parchment lined pans 1 inch apart.
• Bake 5 minutes then remove from oven and make thumbprint (I used a melon baller) to make indention in center of each cookie.
• Return to oven and bake 4 minutes exactly (they look raw, but don't worry :).
• Remove pan from oven and place kiss on each cookie.
• They need to sit for a few hours to set.

CHOCOLATE PEPPERMINT THUMBPRINTS

Steps:

• Make the cookies:.
• Sift the flour and cocoa together into a medium bowl.
• Cream the butter and sugar on medium speed until light and fluffy, about 2 minutes.
• Add the vanilla and salt; continue beating until blended and smooth, about 1 minute more.
• Add the flour-cocoa mixture and mix on low speed until a soft dough forms, about 1 minute.
• Chill the dough until firm enough to roll into balls, 40 to 60 minutes.
• Heat the oven to 350°F Line cookie sheets with parchment or nonstick baking liners.
• Roll heaping teaspoonfuls of the dough into 1-inch balls.
• Arrange them 2 inches apart on the lined sheets.
• With a lightly floured thumb or index fingertip, press straight down into the middle of each ball almost to the cookie sheet to make a deep well. (Or use the end of a thick-handled wooden spoon.).
• Bake one sheet at a time until the tops of the cookies look dry, 8 to 9 minutes.
• Gently redefine the indentations with the end of a wooden spoon.
• Let the cookies cool on the sheet for 5 minutes and then let them cool completely on racks.
• Make the filling:.
• Put the chocolate and butter in a heatproof bowl set in a wide skillet of almost simmering water.
• Stir with a heatproof spatula until almost melted, 2 to 4 minutes.
• Remove the bowl from the heat and stir until melted and smooth, about 30 seconds more.
• Stir in the mint extract.
• Let the filling cool, stirring occasionally, until slightly thickened and a bit warmer than room temperature, 30 to 40 minutes.
• Spoon the filling into a small pastry bag with a small plain tip. (Or use a small plastic bag and cut a tiny bit off a bottom corner of the bag.)
• Pipe the filling into the center of each cookie.
• Cool completely before serving or storing.
• The cookies will keep in an airtight container at room temperature for 4 to 5 days.