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Chocolate Peppermint Thumbprint Cookies

Delightful cookies combining rich chocolate and refreshing peppermint, perfect for holiday celebrations and cookie exchanges.
Print it Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Holiday
Calories: 120
Ingredients Method Notes

Ingredients
  

Cookie Ingredients
  • 1/2 C unsalted sweet cream butter, softened Let sit at room temperature for best results.
  • 1/2 C sugar
  • 1/2 C light brown sugar
  • 2 large eggs
  • 1 tsp peppermint extract
  • 1 1/2 C flour Substitute with gluten-free flour if needed.
  • 2/3 C Hershey cocoa
  • 1/4 tsp salt
  • 1/4 tsp baking powder
  • 1/4 tsp baking soda
  • 24 pieces unwrapped peppermint kisses
  • 1 C Godiva milk chocolate chips (melted) Can substitute with semi-sweet or dark chocolate chips.

Method
 

Preparation
  1. Preheat your oven to 350 degrees Fahrenheit.
  2. In a standing mixer, cream the softened butter with both sugars until light and fluffy.
  3. Add eggs one at a time, mixing thoroughly before adding the next. Stir in peppermint extract.
  4. In another bowl, whisk together the flour, cocoa powder, salt, baking powder, and baking soda.
  5. Gradually mix half of the dry ingredients into the wet mixture until just combined.
  6. Using a small ice cream scoop, portion the dough and roll each piece into a ball.
Baking
  1. Place the cookie balls on a parchment-lined baking sheet and bake for 8-10 minutes.
  2. Once baked, remove from the oven and press a peppermint kiss into the top of each cookie.
  3. Allow cookies to cool for about 10 minutes, then drizzle melted chocolate on top.

Notes

These cookies are best enjoyed fresh, but can be stored in an airtight container for up to a week, or frozen for up to three months.