Chocolate Peppermint Thumbprint Cookies
Serves
20
Prep Time
15 min
Cook Time
7 min
Print Recipe
Ingredients
Dry Ingredients
- 1 ½ cup (375 mL) all-purpose flour
- ⅓ cup (75 mL) cocoa powder
- 1 tsp (5 mL) baking soda
- ¼ tsp (1.25 mL) salt
- ⅓ cup (75 mL) brown sugar
- 5 tbsp (75 mL) semi-sweet chocolate chips
- ⅓ cup (75 mL) granulated sugar
- 2 mini candy canes
Wet Ingredients
- 2 eggs
- 7 tbsp (105 mL) soft butter
- ¾ tsp (4 mL) vanilla extract
Instructions
- Step 1
In stand mixer or if using hand mixer, beat butter for 1 minute. Add egg and vanilla; beat for another 2 minutes.
- Step 2
Add in all dry ingredients except for candy canes. Beat until the dough starts to come together, for about 1 minute. Form into ball; knead once or twice until smooth.
- Step 3
Wrap dough in plastic wrap and let rest in the fridge for 1 hour. While dough is resting, finely chop up your candy canes for later.
- Step 4
Roll dough by 1 tbsp into 20 balls.
- Step 5
Place, about 1-inch apart, on parchment paper-lined baking sheet. Press a thumb mark in the middle of each ball about halfway down to form wells.
- Step 6
Bake in a preheated oven at 350°F (175°C) until no longer shiny, about 6-8 minutes.
- Step 7
When cookies have just come out of the oven, sprinkle each thumbprint well with candy cane pieces. Let cool and enjoy.
Nutrition Facts
| Per serving | |
|---|---|
| Calories | 146 |
| Fat | 6 g |
| Saturated Fat | 3 g |
| Trans Fat | 0 g |
| Carbohydrate | 20 g |
| Fibre | 1 g |
| Sugars | 10 g |
| Protein | 2 g |
| Sodium | 151 mg |