Thursday, December 15, 2011

For Rachel

These are yummy cookies - made them last night for a cookie swap.  The only change that I may make would be to add just a little more peppermint extract.  These are sinfully decadent - perfect for the holidays! Enjoy! 

This recipe is from Martha Stewart Everyday Foods and the direct link can be found HERE.

picture from Martha
  Chocolate-Peppermint Thumbprints

  • 2 cups all-purpose flour (spooned and leveled)
  • 2/3 cup unsweetened cocoa powder
  • 1/4 teaspoon fine salt
  • 1 1/4 cups (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
Preheat oven to 350 degrees F, 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 ¼ 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.)
Active time: 35 minutes
Total time: 50 minutes + cooling
For extra sparkle, roll the dough balls in sanding sugar instead of granulated before baking.
Serving Size
Makes 4 dozen


  1. Egads those do sound sinfully delicious - and they look so pretty! Thanks hon!

  2. I make those and put a peppermint kiss in the middle. They are fabulous!!!!

  3. Yum! Thanks for adding them to the linkup!


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