Chocolate Peppermint Thumbprint Cookies

By jeenikeen

Ingredients

• 2 cups (500 mL) all-purpose flour
• 2/3 cup (160 mL) unsweetened cocoa powder
• 1/4 tsp (1 mL) fine sea salt
• 1-1/4 cups (310 mL) unsalted butter, at room temperature
• 1-1/4 cups (310 mL) granulated sugar
• 1 large egg
• 1 tbsp (15 mL) pure vanilla extract
• 3/4 cup (185 mL) semisweet chocolate chips
• 1/2 tsp (2 mL) pure peppermint extract

Details

Servings 48
Adapted from thestar.com

Preparation

Step 1

In medium bowl, whisk together flour, cocoa and salt. (If the cocoa is lumpy, sift it through a fine-mesh sieve.)

In large bowl, using electric mixer on medium-high, beat 1 cup (250 mL) butter and 1 cup (250 mL) sugar 3 minutes until light and fluffy, scraping down sides with rubber spatula several times. Add egg and vanilla; beat to combine. With mixer on low, add flour mixture in three additions and beat to combine into dough.

Place remaining 1/4 cup (60 mL) sugar in small bowl.

Place balls, 1 inch (2.5 cm) apart, on 1 or 2 large, parchment-lined baking sheets. In batches, bake in centre of preheated 350F (180C) oven 5 minutes. Remove sheet from oven. With small end of melon baller or bottom of 1/2 tsp (2 mL) measuring spoon, make an indentation in centre of each cookie. Bake 4 minutes, until cookies are just set but still look moist (do not overbake). Cool 30 minutes on sheets on wire racks.

In microwave-safe bowl, microwave chocolate chips and remaining 1/4 cup (60 mL) butter in 10-second increments until melted. Stir in peppermint extract. Let cool until thick enough to pipe, about 5 minutes. Spoon mixture into medium or large zip-top bag. Snip small (1/4-inch/6 mm) hole in one corner. Pipe chocolate into cookie indentations. Let cool completely on wire racks.

Store cookies in airtight containers, up to 1 week.

Makes about 48.