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
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
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-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
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
PEPPERMINT-FUDGE THUMBPRINT COOKIES
Crushed peppermint candies dress up fudgy-filled holiday cookies.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h15m
Yield 42
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. In large bowl, beat sugar, butter, vanilla and egg with electric mixer on medium speed, or mix with spoon, until well blended. Stir in flour, cocoa and salt until dough forms.
- Shape dough by rounded teaspoonfuls into 1-inch balls. On ungreased cookie sheets, place balls about 2 inches apart. Press thumb or end of wooden spoon into center of each cookie, but do not press all the way to the cookie sheet.
- Bake 7 to 11 minutes or until edges are firm. If necessary, quickly remake indentations with end of wooden spoon. Immediately remove from cookie sheets to cooling racks. Cool completely, about 30 minutes.
- Meanwhile, in 1-quart saucepan, heat whipping cream over medium heat, stirring occasionally, until steaming. Remove from heat; stir in chocolate chips until melted. Cool about 10 minutes or until thickened.
- Spoon rounded 1/2 teaspoon filling into indentation in each cookie. Top with decors.
Nutrition Facts : Calories 90, Carbohydrate 10 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Cookie, Sodium 45 mg, Sugar 6 g, TransFat 0 g
CHOCOLATE PEPPERMINT THUMBPRINTS
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
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
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- In medium bowl, whisk together flour, cocoa and salt. (If the cocoa is lumpy, sift it through a fine-mesh sieve.)
- In large bowl, using electric mixer on medium-high, beat 1 cup (250 mL) butter and 1 cup (250 mL) sugar 3 minutes until light and fluffy, scraping down sides with rubber spatula several times. Add egg and vanilla; beat to combine. With mixer on low, add flour mixture in three additions and beat to combine into dough. Place remaining ¼ cup (60 mL) sugar in small bowl.
- Scoop dough by scant tablespoonful and roll dough into balls (about 1-inch/2.5-cm), then roll in sugar to coat. Place balls, 1 inch (2.5 cm) apart, on 1 or 2 large, parchment-lined baking sheets. In batches, bake in centre of preheated 350F (180C) oven 5 minutes. Remove sheet from oven. With small end of melon baller or bottom of ½ tsp (2 mL) measuring spoon, make an indentation in centre of each cookie. Bake 4 minutes, until cookies are just set but still look moist (do not overbake). Cool 30 minutes on sheets on wire racks.
- In microwave-safe bowl, microwave chocolate chips and remaining ¼ cup (60 mL) butter in 10-second increments until melted. Stir in peppermint extract. Let cool until thick enough to pipe, about 5 minutes. Spoon mixture into medium or large zip-top bag. Snip small (1/4-inch/6 mm) hole in one corner. Pipe chocolate into cookie indentations. Let cool completely on wire racks.
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