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To make Chocolate Peppermint Thumbprint Cookies, you need a few key ingredients. Each one plays a role in crafting these festive treats. Here’s what you will need: - 1 cup unsalted butter, softened - 1 cup granulated sugar - 1 teaspoon vanilla extract - 1 teaspoon peppermint extract - 2 cups all-purpose flour - 1/2 cup unsweetened cocoa powder - 1/2 teaspoon baking powder - 1/4 teaspoon salt - 1/2 cup chocolate chips (for filling) - Crushed peppermint candies (for garnish) Unsalted butter is essential for a rich flavor. Granulated sugar gives the cookies their sweetness. Vanilla and peppermint extracts add that lovely aroma and taste. All-purpose flour and cocoa powder create the cookie base. Baking powder helps them rise, while salt balances the sweetness. The chocolate chips melt in the center, making each bite delightful. Finally, crushed peppermint candies add a festive touch on top. When using these ingredients, ensure you measure accurately. This keeps your cookies soft and chewy. Each ingredient works together, creating a cookie that is both tasty and beautiful. Enjoy gathering these ingredients; they are the first step to making your cookies a success! - Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. - In a large bowl, cream 1 cup of softened unsalted butter and 1 cup of granulated sugar. Mix until light and fluffy. - Add 1 teaspoon of vanilla extract and 1 teaspoon of peppermint extract to the mixture. Beat until well combined. - In a separate bowl, whisk together 2 cups of all-purpose flour, 1/2 cup of unsweetened cocoa powder, 1/2 teaspoon of baking powder, and 1/4 teaspoon of salt. - Gradually mix the dry ingredients into the wet mixture. Stir until a soft dough forms. - Chill the dough in the refrigerator for about 30 minutes. This makes it easier to handle. - Once chilled, scoop out tablespoon-sized portions of dough. Roll them into balls and place them on the prepared baking sheet, spacing them about 2 inches apart. - Use your thumb or the back of a spoon to make a small indentation in the center of each cookie. - Bake in the preheated oven for 10-12 minutes. The edges should be firm when done. - While the cookies are still warm, fill each indentation with a few chocolate chips. They will melt and create a delicious filling. - Let the cookies cool on the baking sheet for 5 minutes. Then, transfer them to a wire rack to cool completely. Chilling the dough is key to great cookies. This step firms up the butter and helps the cookies hold their shape. When the dough is cold, it also bakes more evenly. I chill mine for about 30 minutes. This makes it easier to roll into balls. Avoiding overmixing is crucial too. Mix just until the ingredients blend. Overmixing can make cookies tough. You want that soft and tender texture. Using chocolate chips for filling is a great choice. They melt perfectly in the cookie’s center. When warm, they create a gooey and rich filling. This adds a great taste to each bite. You can also try other fillings. Nut butters or caramel can add a twist. For a fun surprise, use different flavors of chocolate chips. Each bite can be a new delight! Dusting with crushed peppermint makes these cookies pop. It adds color and a festive touch. The crunch of the peppermint is a nice contrast to the soft cookie. For serving, think about your plate. A simple white plate lets the cookies shine. Arrange them in a circle or stack them high for a fun effect. This makes your treat look as good as it tastes! {{image_2}} You can change the flavor of these cookies in fun ways. Mint chocolate gives a fresh twist. It brings a cool taste to the rich chocolate base. If you prefer classic chocolate, skip the peppermint extract. You can also explore other extracts for unique flavors. Almond or orange extracts can add a special touch. Experiment and find your favorite flavor! If you need gluten-free cookies, swap all-purpose flour with a gluten-free mix. Make sure it has a good binding agent. For vegan cookies, use plant-based butter and replace the egg with applesauce. You can also use coconut sugar for a healthier option. These swaps keep the cookies tasty while meeting your dietary needs. Toppings can make your cookies even more fun! White chocolate chips add a sweet contrast to the dark chocolate. You can also mix in nuts or dried fruits for added texture. For a festive look, try using different candy garnishes. Crushed candy canes or colorful sprinkles can brighten up your cookies. Get creative and make them your own! To keep your Chocolate Peppermint Thumbprint Cookies fresh, store them at room temperature. Place them in an airtight container. This helps keep them soft and tasty. They last for about a week this way. If you want to keep them longer, try refrigerating them. Wrap the cookies in plastic wrap and put them in the fridge. This can help them stay fresh for up to two weeks. You can also freeze cookie dough for later use. To do this, scoop the dough into balls. Place them on a baking sheet and freeze until solid. Once frozen, transfer the balls to a freezer bag. This keeps them fresh for up to three months. When you want to bake some cookies, take out the dough. Let it thaw in the fridge overnight. Once thawed, bake as you normally would. This method gives you fresh cookies anytime! Can I use salted butter instead? You can use salted butter, but it may change the cookie's taste. The salt in salted butter can overpower the sweet chocolate and peppermint flavors. If you use it, skip adding extra salt in the recipe. How long do the cookies stay fresh? These cookies stay fresh for about one week at room temperature. Store them in an airtight container to keep them soft and tasty. If you want to keep them longer, consider freezing them for up to three months. Can I make the dough ahead of time? Yes, you can make the dough ahead of time. Chill it, then wrap it tightly in plastic wrap. Store it in the fridge for up to three days. You can also freeze it for later use. Just thaw it in the fridge before baking. What to do if the dough is too sticky? If your dough is sticky, you can add a little more flour. Start with one tablespoon at a time until the dough is manageable. Chilling the dough for about 30 minutes can help, too. How do I know when the cookies are done? The cookies are done when the edges are firm and the tops look set. They should still be soft in the center. Bake them for 10-12 minutes for the best results. Can I substitute peppermint extract with mint oil? Yes, you can use mint oil. Mint oil is stronger than peppermint extract, so use less. Start with half the amount and taste the dough. Adjust as needed for your perfect flavor. In this blog post, we explored how to make delicious chocolate peppermint thumbprint cookies. We covered ingredients, preparation, baking steps, and expert tips to ensure success. Remember, chilling the dough is key for the best texture. Don't be afraid to try variations and toppings to customize your cookies. With proper storage techniques, you can enjoy these treats long after baking. Bake with joy and share your sweet creations!

Chocolate Peppermint Thumbprint Cookies

Indulge in the festive spirit with these delightful Chocolate Peppermint Thumbprint Cookies! Perfectly chewy and filled with melted chocolate, these cookies are a must-try this season. With simple ingredients like butter, cocoa powder, and crushed peppermint candies, you'll love how easy they are to make. Click through for the complete recipe and create a sweet treat that will impress your family and friends!
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Ingredients
  

1 cup unsalted butter, softened

1 cup granulated sugar

1 teaspoon vanilla extract

1 teaspoon peppermint extract

2 cups all-purpose flour

1/2 cup unsweetened cocoa powder

1/2 teaspoon baking powder

1/4 teaspoon salt

1/2 cup chocolate chips (for filling)

Crushed peppermint candies (for garnish)

Instructions
 

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

    In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.

      Add the vanilla and peppermint extracts to the butter mixture, beating until well combined.

        In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, mixing until a soft dough forms.

          Chill the dough in the refrigerator for about 30 minutes to make it easier to handle.

            Once chilled, scoop out tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheet, spacing them about 2 inches apart.

              Use your thumb or the back of a spoon to create a small indentation in the center of each cookie.

                Bake in the preheated oven for 10-12 minutes, or until the edges are firm.

                  While the cookies are still warm, fill each indentation with a few chocolate chips. They will melt slightly, creating a delicious filling.

                    Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

                      Once cooled, sprinkle the tops with crushed peppermint candies for a festive touch.

                        Prep Time: 30 minutes | Total Time: 1 hour | Servings: 24 cookies