Chocolate Peppermint Thumbprint Cookies Recipe
A thumbprint chocolate peppermint cookie with a green candy melt in the center, then topped with an Andes Mint and drizzled with chocolate.
Ingredients
- 1 cup all-purpose flour
- 1/3 cup Hersheys dark cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup 1 stick butter - softened
- 2/3 cup granulated sugar
- 1 egg
- 2 tablespoons milk or cream
- 1 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract
- 24 Wilton green candy melts
- 12 Andes Creme de Menthe thins - cut in half diagonally
- 1/4 cup Wilton dark cocoa candy melts
Instructions
- In a medium mixing bowl, add the flour, cocoa, baking soda, and salt. Whisk to combine. Set aside.
- In a large mixing bowl, add the butter, sugar, egg, milk and both extracts. With an electric mixer, beat on medium speed until light and fluffy.
- Add half of the dry ingredients and stir well to combine. Add the remaining dry ingredients and stir to incorporate.
- Cover the cookie batter and chill for 1 hour for easier handling.
- Preheat oven to 350°. Line a cookie sheet with parchment paper and set aside.
- Once chilled, roll the cookie dough into 1 inch balls and place on the parchment-lined cookie sheet, 2 inches apart from each other.
- Press a thumbprint into each cookie ball. Bake for 9 to 11 minutes.
- Allow cookies to cool on the cookie sheet for 3-4 minutes before transferring to a wire rack to completely cool. If some of the thumbprints have disappeared during the baking process, just make another thumbprint into the warm cookie.
- While still warm, insert a green candy melt into the thumbprint of each cookie. The warmth of the cookie will cause the green candy to soften.
- Insert an Andes chocolate mint candy piece into the softened green middle of each cookie.
- In a small microwave-safe bowl, add the dark cocoa chocolate candy melts. Microwave for 45 seconds. Stir until completely melted and smooth.
- Drizzle the melted chocolate on top of each Andes chocolate mint thumbprint cookie.