Peppermint Chocolate Thumbprint Cookies
Peppermint Chocolate Thumbprint Cookies - Peppermint Chocolate Thumbprint Cookies are soft, chewy Christmas chocolate cookies topped with peppermint Hershey kisses. Perfect for cookie exchanges!
Ingredients
- 10 tbsp 140g unsalted butter, room temperature
- 1/2 cup 112g brown sugar, lightly packed
- 1/2 cup 104g sugar, plus 3 tbsp for rolling
- 1 egg
- 1 tsp vanilla extract
- 1 1/4 cups 163g all purpose flour
- 1/2 cup 57g natural unsweetened cocoa powder
- 1 tsp baking soda
- 1/4 tsp salt
- 26 –28 Candy Cane Hershey’s Kisses
Instructions
- Preheat oven to 350°F (176°C). Line a baking sheet with a silicone baking mat or parchment paper.
- Combine flour, cocoa, baking soda and salt in a medium sized bowl. Set aside.
- Cream butter and sugars (minus the 3 tablespoons of sugar for rolling) together until light and fluffy, about 2-3 minutes.
- Mix in egg and vanilla extract.
- Add the dry ingredients and mix until well incorporated and thick.
- Roll one tablespoon sized balls of cookie dough. (NOTE: If you make larger balls of cookie dough, the cookies will spread more.)
- Put the 3 additional tablespoons of sugar into a small bowl and roll each ball of cookie dough in it, coating the ball fully, then place the cookie dough balls on the lined cookie sheet.
- Bake the cookies for 6-7 minutes.
- Remove the cookies from the oven and press an unwrapped hershey kiss into the top center of each cookie. Allow cookies to cool for 2-3 minutes, the remove to cooling rack to cool completely.
Notes
The cookie dough can be made ahead and refrigerated for up to 3 days. While you don’t have to refrigerate the cookie dough before baking, I do find that if you refrigerate it for about 24 hours first, the cookies bake even more soft, thick and chewy.