Chocolate Peppermint Thumbprint CookiesYUMMLY
Santa is sure to be a happy camper when he takes a bite of these luscious cookies, and the cooks are sure to be happy as well because these start with store-bought fudge brownie cookie dough. They are rich, so you’ll definitely need to make Santa’s glass of milk a tall one. Kids can help make the thumb craters, spoon the silky ganache into the baked cookies, and add as little or as much crushed candy cane as they’re in the mood for. When making the ganache filling, be careful not to add more than ¼ teaspoon peppermint extract; any more and it’ll be too strong. The recipe is a Yummly original created by Ashley Strickland Freeman.
- Line a sheet pan with parchment paper. Separate dough into individual rounds or 12 portions, and soften at room temperature until pliable, 20-30 minutes. Roll dough into 12 balls and place on the prepared sheet pan.
- Use your thumb to make indentions in the center of each dough ball. (If dough cracks a lot, let it stand at room temperature a little longer and smooth out cracks with your finger.) Refrigerate pan for 30 minutes. Meanwhile, preheat oven to 325°.
- Bake cookies in the center of the oven until set, 10-11 minutes. Remove from oven and use the end of a wooden spoon to re-press the indentions in the center of each cookie. (It is normal for the cookies to spread some. The indentions will hold their shape after being pressed with the wooden spoon. The idea here is to create a crater to hold the silky ganache filling.)
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|Calories150Calories from Fat45|
|% DAILY VALUE|
|Calories from Fat45|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.