Chocolate Peppermint Thumbprints Food

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CHOCOLATE-PEPPERMINT THUMBPRINTS



Chocolate-Peppermint Thumbprints image

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

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

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

CHOCOLATE-PEPPERMINT THUMBPRINTS



Chocolate-Peppermint Thumbprints image

Using tahini in the filling instead of heavy cream helps keep sat fat in check. And tahini's subtle flavor won't overwhelm the chocolate in the way many nut butters might-though cashew butter would be a good, mild substitute if you have it on hand.

Provided by Ann Taylor Pittman

Time 1h25m

Yield Serves 36 (serving size: 1 cookie)

Number Of Ingredients 11

7 ounces whole-wheat pastry flour (about 2 cups)
1/2 cup unsweetened cocoa
1/2 teaspoon kosher salt
2/3 cup granulated sugar
1/2 cup unsalted butter, softened
1 tablespoon canola oil
1 teaspoon vanilla extract
1 large egg
2/3 cup semisweet chocolate chips
1/3 cup tahini (sesame seed paste)
6 hard peppermint candies, crushed

Steps:

  • Preheat oven to 350°F. Whisk together flour, cocoa, and salt in a medium bowl; set aside.
  • Beat together sugar, butter, oil, and vanilla in a large bowl with an electric mixer on medium speed until well blended, about 3 minutes. Add egg, and beat until combined. Add flour mixture; beat on low speed until just combined.
  • Shape dough into 36 balls (1 tablespoon each). Arrange dough balls 2 inches apart on 2 baking sheets lined with parchment paper. Lightly press each dough ball to flatten slightly, and make a "thumbprint" impression in dough balls by gently pressing your thumb or the handle of a wooden spoon in center of each ball. Bake at 350°F until set, about 10 minutes. Remove from oven, and cool on baking sheets set on a wire rack for 3 minutes. Transfer cookies directly to wire rack to cool completely, about 30 minutes.
  • Meanwhile, place chocolate chips in a medium microwavable bowl. Microwave at high until chocolate melts, about 1 minute, stirring after 30 seconds. Whisk tahini into melted chocolate until smooth. Spoon about 1 teaspoon chocolate mixture into impression of each cookie. Sprinkle with crushed peppermints. Let stand until set, about 1 hour (or chill 20 minutes to quickly set filling). Store in an airtight container up to 3 days.

Nutrition Facts : Calories 98, Carbohydrate 12 g, Fat 5 g, Fiber 1 g, Protein 2 g, SaturatedFat 2 g, Sodium 30 mg, Sugar 6 g, UnsaturatedFat 3 g

CHOCOLATE PEPPERMINT THUMBPRINTS



Chocolate Peppermint Thumbprints image

Combining chocolate cookies, chocolate peppermint ganache, and crushed candy canes, these chocolate peppermint thumbprints are extra festive and bound to disappear off cookie platters. Chill the shaped dough for at least 2 hours to help guarantee the cookies hold their shape.

Provided by Sally

Categories     Desserts

Time 3h

Number Of Ingredients 15

1 and 1/2 cups (188g) all-purpose flour (spoon & leveled)
1/2 cup (41g) unsweetened natural cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick; 115g) unsalted butter, softened to room temperature
1/2 cup (100g) packed light or dark brown sugar
2/3 cup (135g) granulated sugar, divided
1 large egg, at room temperature
1 teaspoon pure vanilla extract
1/2 teaspoon peppermint extract
2 teaspoons milk
one 4 ounce semi-sweet chocolate bar (113g), finely chopped
1/2 cup (120ml) heavy cream
1/8 teaspoon peppermint extract
1/4 cup crushed candy canes (2 large candy canes)

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



Chocolate Peppermint Thumbprints image

Make and share this Chocolate Peppermint Thumbprints recipe from Food.com.

Provided by katie in the UP

Categories     Dessert

Time 19m

Yield 48 cookies, 48 serving(s)

Number Of Ingredients 8

2 cups all-purpose flour
2/3 cup unsweetened cocoa powder
1/4 teaspoon salt (fine salt)
1 cup butter (room temp)
1 cup sugar (xtra for rolling)
1 large egg (room temp)
1 tablespoon vanilla
48 peppermint candy Hershey chocolate kisses (red and white ones)

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.

Nutrition Facts : Calories 98.4, Fat 5.5, SaturatedFat 3.4, Cholesterol 15.1, Sodium 51.4, Carbohydrate 11.6, Fiber 0.7, Sugar 6.6, Protein 1.3

RED VELVET PEPPERMINT THUMBPRINTS



Red Velvet Peppermint Thumbprints image

Red velvet cookies and cakes are so pretty, but I always wish they had a bigger flavor. I infused these thumbprints with a peppermint pop. -Priscilla Yee, Concord, California

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield about 4 dozen.

Number Of Ingredients 12

1 cup butter, softened
1 cup sugar
1 large egg, room temperature
4 teaspoons red food coloring
1 teaspoon peppermint extract
2-1/2 cups all-purpose flour
3 tablespoons baking cocoa
1 teaspoon baking powder
1/4 teaspoon salt
2 cups white baking chips
2 teaspoons canola oil
1/4 cup crushed peppermint candies

Steps:

  • Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg, food coloring and extract. In another bowl, whisk flour, cocoa, baking powder and salt; gradually beat into creamed mixture., Shape dough into 1-in. balls. Place 1 in. apart on ungreased baking sheets. Press a deep indentation in center of each with the end of a wooden spoon handle., Bake 9-11 minutes or until set. Remove from pans to wire racks to cool completely., In a microwave, melt baking chips with oil; stir until smooth. Spoon a scant teaspoon filling into each cookie. Drizzle tops with remaining mixture. Sprinkle with peppermint candies. Let stand until set.

Nutrition Facts : Calories 118 calories, Fat 7g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 63mg sodium, Carbohydrate 14g carbohydrate (9g sugars, Fiber 0 fiber), Protein 1g protein.

CHOCOLATE PEPPERMINT THUMBPRINTS



Chocolate Peppermint Thumbprints image

From the Dec 2008 / Jan 2009 Fine Cooking magazine. Prep time includes chill time for dough. Cookie has a delicate, almost shortbread texture with the hint of mint in the filling balancing the richness of the chocolate.

Provided by Ms B.

Categories     Dessert

Time 1h38m

Yield 36 cookies

Number Of Ingredients 10

1 cup flour
2 1/2 tablespoons flour
1/4 cup Dutch-processed cocoa powder
2/3 cup unsalted butter, at room temperature
1/3 cup powdered sugar, sifted
1 1/2 teaspoons vanilla extract
1/4 teaspoon table salt
3/4 cup semi-sweet chocolate chips
3 tablespoons unsalted butter, cut into 6 pieces
1/4 teaspoon peppermint extract

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.

Nutrition Facts : Calories 76.3, Fat 5.5, SaturatedFat 3.4, Cholesterol 11.6, Sodium 17.4, Carbohydrate 6.7, Fiber 0.5, Sugar 3, Protein 0.7

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