Triple Chocolate Peppermint Thumbprint Cookies

You can never have too many hor d'oeuvre recipes, so give Triple Chocolate Peppermint Thumbprint Cookies a try. This recipe serves 36 and costs 15 cents per serving. One portion of this dish contains roughly 1g of protein, 6g of fat, and a total of 112 calories. Christmas will be even more special with this recipe. This recipe from Life as a Strawberry requires salt, candy canes, sugar, and egg. From preparation to the plate, this recipe takes approximately 2 hours and 30 minutes. 18 people were glad they tried this recipe. All things considered, we decided this recipe deserves a spoonacular score of 5%. This score is very bad (but still fixable). Try Chocolate-Peppermint Thumbprint Cookies, Triple Chocolate Peppermint Cookies, and Triple Chocolate Cookies with Peppermint Frosting for similar recipes.

Servings: 36

Preparation duration: 30 minutes

Cooking duration: 120 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

In a stand mixer (or by hand in a large bowl) cream together butter, sugar, egg, and vanilla. Add flour, cocoa, and salt to butter and mix until just combined. Cover dough with plastic wrap and chill for 30 minutes to an hour.When dough has chilled, shape it into 1 inch balls. I like to use a small cookie scoop to make sure they're all evenly sized. Roll each ball in powdered sugar until it's lightly coated. Place 1 inch apart on a lightly greased or parchment-lined cookie sheet.Lightly press down on each cookie with your thumb to make an indent. Bake cookies at 350 for 9 minutes. Remove cookies from oven and let cool on a wire rack until they're cool to the touch, about 30 minutes. If the indents in the cookies puff up in the oven, gently push them back down with the back of a spoon. Melt semi sweet chocolate in a double boiler (or in the microwave, just be careful to stir frequently so chocolate doesn't burn) until it's smooth. Spoon a dollop of semi-sweet chocolate into the center of each cookie.Sprinkle a few pieces of crushed candy cane on top of the chocolate cookie centers while the chocolate is still warm. Let chocolate set for 30 minutes to an hour. Melt dark chocolate over a double boiler (or in the microwave) until smooth. Place melted dark chocolate in a pastry bag with a small tip. (You could also put it in a plastic bag and snip a small piece of the corner off). Pipe dark chocolate over cookies in a zig-zag motion. Let set until chocolate has cooled and serve! Store cookies in an airtight container on the counter for up to a week.

 

Step by step:

1. In a stand mixer (or by hand in a large bowl) cream together butter, sugar, egg, and vanilla.

2. Add flour, cocoa, and salt to butter and mix until just combined. Cover dough with plastic wrap and chill for 30 minutes to an hour.When dough has chilled, shape it into 1 inch balls. I like to use a small cookie scoop to make sure they're all evenly sized.

3. Roll each ball in powdered sugar until it's lightly coated.

4. Place 1 inch apart on a lightly greased or parchment-lined cookie sheet.Lightly press down on each cookie with your thumb to make an indent.

5. Bake cookies at 350 for 9 minutes.

6. Remove cookies from oven and let cool on a wire rack until they're cool to the touch, about 30 minutes. If the indents in the cookies puff up in the oven, gently push them back down with the back of a spoon. Melt semi sweet chocolate in a double boiler (or in the microwave, just be careful to stir frequently so chocolate doesn't burn) until it's smooth. Spoon a dollop of semi-sweet chocolate into the center of each cookie.Sprinkle a few pieces of crushed candy cane on top of the chocolate cookie centers while the chocolate is still warm.

7. Let chocolate set for 30 minutes to an hour. Melt dark chocolate over a double boiler (or in the microwave) until smooth.

8. Place melted dark chocolate in a pastry bag with a small tip. (You could also put it in a plastic bag and snip a small piece of the corner off). Pipe dark chocolate over cookies in a zig-zag motion.

9. Let set until chocolate has cooled and serve! Store cookies in an airtight container on the counter for up to a week.

Nutrition Information:

covered percent of daily need