I am kind of loving the whole thumbprint cookie thing. I know that I am way behind the times, considering last year was the first time I ever made them. But I love the idea of being able to take a fabulous cookie and make it even better by adding a creamy filling to the center. What’s not to love? And, they are a great way to make a seasonally appropriate cookie. I already have some planned that will be perfect for the spring. (Now let’s hope I can remember to make them months from now!)
These cookies are tender and chewy, of course. You won’t find any hard cookies on this blog, I can’t stand them. They have to be soft. It’s a must. These cookies are wonderfully chocolate with a little bit of peppermint extract in the actual cookie. They are filled with a creamy, chocolate ganache that also has peppermint extract in it. Double the peppermint, double the deliciousness. At least that’s how I feel about peppermint treats.
With these cookies, they do require chilling time. Don’t be like me and get so antsy and excited to make them that you cut the necessary chilling time. They will spread, just like mine did. But that doesn’t make them any less amazing! The kids get excited because they think they are getting a bigger cookie-ha! So, be sure to set enough time aside, unlike me, to give these the proper chilling time. These will last for several days at room temperature, so if you make cookie/dessert boxes for people for the holidays, these would be an excellent choice. Make them, love them, be merry.
Source: Adapted from Sally’s Baking Addiction
For the cookies
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup packed light brown sugar
- 2/3 cup granulated sugar, plus more for rolling
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon peppermint extract
For the ganache
- 4 oz. semi-sweet chocolate, chopped
- 1/2 cup heavy cream
- 1/8 teaspoon peppermint extract
- 1/4 cup crushed candy canes
- Ready two baking sheets with parchment or silicon baking mats. In a medium mixing bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, brown sugar, and granulated sugar together on medium-high speed until creamy, about 2-3 minutes. Mix in the eggs, vanilla and peppermint extract. Mix until combined on high speed, about 1 minute. With the mixer on low speed, stir in the dry ingredients. Increase speed to medium and mix for another minute, or until completely combined and no dry streaks remain.
- Place 1/4 cup granulated sugar in a small bowl. Scoop dough into roughly 2 tablespoon sized rounds, roll in sugar to coat and place on the prepared cookie sheets, spacing about 2 inches apart. Gently press a circle indent into the center of each cookie dough ball with the end of a round whisk, or with your thumb, making sure you don’t go all the way through the dough. Place the filled cookie sheet in the refrigerator for 1-2 hours, or until the dough is cold. (This will help prevent the cookies from spreading.)
- When ready to bake the cookies, preheat the oven to 350ºF. Place the cookie sheets directly from the refrigerator into the oven and bake the cookies for about 12-14 minutes, or until the cookies are just set and beginning to crack around the edges. Remove from the oven and make the circle indents again if necessary. Let the cookies cool completely before filling.
- To make the ganache, place the chopped chocolate in a small, heatproof bowl. Bring the heavy cream to a simmer in a small pan over medium heat. Pour the simmering cream over the chocolate and let sit for 2-3 minutes. Whisk the chocolate and cream until smooth and creamy, then whisk in the peppermint extract. Immediately scoop spoonfuls of the ganache into the indents of each cookie. Sprinkle the ganache with crushed candy canes.
- Allow ganache to harden before storing cookies. Store in the refrigerator up to 5-6 days, well covered.