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Chocolate Mint Thumbprint Cookies

Servings: 24 cookies
Prep Time: 20 mins
Cook Time: 15 mins
Chill Time: 45 mins
Total Time: 1 hr 20 mins
Dark chocolate cookies with a puddle of peppermint flavored white chocolate ganache in the center. Perfect for the holidays, or any time of year.
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Ingredients

  • 4 ounces dark chocolate , chopped (110 grams)
  • 1 ½ cup all-purpose flour (190 grams)
  • ½ cup cocoa powder (40 grams)
  • ¾ teaspoon salt
  • 1 cup unsalted butter , at room temperature (226 grams)
  • cup granulated sugar (65 grams)
  • 2 tablespoons packed light or dark brown sugar
  • 2 large egg yolks
  • 1 teaspoon vanilla extract
  • ½ teaspoon peppermint extract
  • Coarse sugar , for rolling

For the filling:

  • 3 ounces white chocolate , chopped (85 grams)
  • 3 tablespoons heavy cream
  • ½ teaspoon peppermint extract

Instructions

  • Preheat oven to 350°F. Line a sheet pan with parchment paper.
  • In a double boiler or heat proof bowl set over a pan of simmering water, melt the chocolate. Stir until smooth, then remove from heat to cool slightly.
  • In a bowl, sift together the flour, cocoa powder, and salt. In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugar and brown sugar together on medium high speed until light and fluffy. Add the egg yolks one at a time, mixing after each, followed by the vanilla and peppermint extracts.
  • Add the melted chocolate and mix until combined. Add the flour mixture all at once and mix until just combined. Form the dough into a disk and wrap in plastic wrap. Chill in the fridge for at least 30 minutes.
  • Roll the dough into rounded tablespoons and roll in the course sugar. Place on the prepared sheet pan and use your thumb or a dowel to create a well in the center of each cookie.
  • Bake for 10 minutes, then remove from the oven and reinforce indents with your thumb or dowel. Return to oven and bake for an additional 4-5 minutes, just until cracks begin to form in the cookies. Remove from oven and reinforce the indents again. Let cool completely on a cooling rack.

!To make the filling:

  • In the microwave, heat the cream for about 30 seconds until boiling. Pour over the chocolate, let sit for 2 minutes, then stir until smooth. Stir in the peppermint extract.
  • Pour the filling into the cooled cookies. Let cookies firm up in the fridge for 15 minutes. Store cookies at room temperature in an airtight container for up to several days.
Note: For best results, use a good quality white chocolate.
Adapted from Baked Explorations.

Nutrition

Calories: 175kcal, Carbohydrates: 15g, Protein: 2g, Fat: 12g, Saturated Fat: 7g, Cholesterol: 40mg, Sodium: 80mg, Potassium: 83mg, Fiber: 1g, Sugar: 7g, Vitamin A: 286IU, Calcium: 20mg, Iron: 1mg
Course: Dessert
Cuisine: American
Author: Annalise

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