Sunday, December 6, 2015

Chocolate-Peppermint Thumbprints


Bite-sized. Chocotately. Pepperminty. What could be better? These little cookies were a hit when I brought them to a staff meeting at work last week. They're a nice cookie for the holidays. Give them a try!

Chocolate-Peppermint Thumbprints

2 cups flour, spooned and leveled (for gluten-free cookies, use an equal amount of Cup 4 Cup flour substitute)
2/3 cup unsweetened cocoa powder
1/4 teaspoon fine salt
1-1/4 cups unsalted butter (2-1/2 sticks), room temp
1-1/4 cups granulated sugar
1 large egg
1 tablespoon pure vanilla extract
5 ounces semisweet chocolate chips (about 3/4 cup)
1/2 teaspoon pure peppermint extract (See note below)

1) Preheat oven to 350 degrees F. with racks in upper and lower thirds of oven. In a medium bowl, whisk together flour, cocoa powder and salt. In a large bowl, using an electric mixer, beat 1 cup each butter and sugar on medium-high until light and fluffy, 3 minutes. Add egg and vanilla; beat to combine. With mixer on low, gradually add the flour mixture and beat to combine.

2) Place 1/4 cup granulated sugar in a small bowl. Roll dough into 1-inch balls, then roll in sugar to coat. Place balls 1 inch apart on two cookie sheets lined with parchment paper. Bake 5 minutes. Remove sheets from oven. Using the bottom of a small measuring spoon (I used 1/2 teaspoon measure), make an indentation in the center of each cookie. 

3) Return sheets to oven and bake until cookies are just set but still look moist (4 to 5 minutes; do not overbake). Let cool on sheets on wire racks.

4) In a microwave safe bowl, microwave chocolate chips and 1/4 cup butter in 10-second increments, stirring each time, until melted. Stir in peppermint extract. Let cool until thick enough to pipe, about 5 minutes. Transfer mixture to a zip-top bag and snip a 1/4-inch hole in one corner. Pipe chocolate into cookie indentations. Alternately, you can spoon chocolate mixture into indentations and skip the zip-top bag. Store cookies in an airtight container to up to 1 week.    
 
* NOTE: Instead of peppermint extract, you can use 3/4 teaspoon peppermint flavor. I used Simply Organic brand, which is a blend of sunflower oil and peppermint oil. I emailed the company to inquire about how much to use. They replied that their peppermint flavor is not as strong as peppermint extract. The general guideline is to begin by adding 1/3 more than what's suggested in a recipe that calls for extract. Here is a link to more info: http://www.frontiercoop.com/learn/features/bakingextracts101.php    

Recipe from Everyday Food 

3 comments:

  1. Yum! I'm going to make these for our mail carrier!

    ReplyDelete
    Replies
    1. What a thoughtful idea! I'm sure your mail carrier will appreciate that very much.

      Delete

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