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
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
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
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
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 THUMBPRINT COOKIES
Steps:
- Pulse almonds in a food processor until very finely ground, like coarse sand. Pour ground almonds into a pie pan or other shallow bowl and set aside. Beat chocolate frosting and butter in large bowl with a hand mixer until well blended. Stir in graham cracker crumbs and almond extract. Shape chocolate mixture into 1-inch balls. Roll each ball in almonds to coat. Place balls on a cookie sheet. Using your finger, make a deep indentation in the center of each ball. Fill the indentations with chocolate kiss candies. Refrigerate for 30 minutes, or until cold.
CHOCOLATE PEPPERMINT COOKIES
This recipe reminds me of eating candy canes, fudge and brownies during the holidays. That's why it's one of my favorites. Sometimes I even crush a candy cane and sprinkle it over the top before the glaze sets. Most of the time I ignore the measurement for the mint and just add as much as I like. This way everyone can add their own personal touch to these cookies.
Provided by Food Network
Categories dessert
Time 40m
Yield 2 dozen
Number Of Ingredients 13
Steps:
- For the cookies: Preheat oven to 350 degrees F.
- In a medium bowl sift together flour, cocoa powder, baking soda and salt. Set aside. In a mixer beat together the butter with the sugars until fluffy, about 2 minutes. Add eggs 1 at a time, beating until smooth after each addition and scraping the sides of the bowl as necessary. Add in the vanilla. On a low speed beat in the flour mixture a little at a time. Gently mix in chocolate chips.
- On an ungreased cookie sheet, drop teaspoons of the batter about 2 inches apart. Bake until just cracked on top, about 8 to10 minutes, rotating the pan halfway through the cooking time. Cool completely.
- For the glaze: In a small bowl mix together the sugar; mint extract and water until smooth. Transfer mixture to a medium resealable plastic bag and snip off the corner. Drizzle glaze over cooled cookies. Let cookies stand until set, about 10 minutes.
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
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
CHOCOLATE PEPPERMINT COOKIES
If anything can get you in the Christmas spirit, these minty chocolate chip cookies can. A sprinkle of peppermint candy adds an extra-festive touch. They're excellent for dunking. -Delia True, Forest Ranch, California
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 5 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in chocolate chips and crushed candy. , Drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Sprinkle with additional candy if desired. , Bake at 350° for 9-10 minutes or until cookies spring back when lightly touched. Remove to wire racks to cool.
Nutrition Facts : Calories 111 calories, Fat 6g fat (3g saturated fat), Cholesterol 20mg cholesterol, Sodium 101mg sodium, Carbohydrate 15g carbohydrate (10g sugars, Fiber 1g fiber), Protein 1g protein.
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
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