Chocolate Peppermint Thumbprint Cookies…*
…to kick the holiday baking season off right 

Holiday baking can be overwhelming. There are dozens of recipes I want/need to make this season, but unfortunately, time is running out fast. There are only 18 days left until Christmas, annndd I’m probably working 16 of them. It’s time I start checking off that list as the countdown to Christmas gets smaller. To start, I made these Thumbprint Cookies loaded with dark chocolate, peppermint, and lots of colorful holiday sprinkles. 

These bedazzled cookies remind me of the 59¢ chocolate cake donuts at the grocery store—the ones I always begged my mom to get me when she dragged me with her every Sunday morning. Somehow I always convinced her that since I was her ‘little helper,’ I deserved some kind of reward…as if riding backwards on the front of the cart wasn’t enough. Pshhhhh.

What she didn’t know was that I got more than just a free ride and a donut…I always found a way to sneak in a box or two of Dunkaroos, String Things, and those pink frosted Animal Crackers (which I still love by the way…) Poor Mom. I feel bad now for all the money she spent on that ridiculously delicious, I mean, disgusting, junk food. 

Maybe I can pay her back with a batch of these cookies? It’s only like 17 years later. No big deal.
The Ingredients…*
Recipe adapted from The Curvy Carrot
2/3 cup unsalted butter, softened
1/2 cup sugar
1/4 cup unsweetened dark cocoa powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1 egg
1 teaspoon peppermint extract
1 and 1/4 cups all-purpose flour
Assorted sprinkles
20 milk chocolate kisses, unwrapped  (give or take a few)
The Instructions…*
Servings: about 20 cookies
(1) Preheat oven to 375 ° F.  Line two cookie sheets with parchment paper (or use Silpat liners).
(2) In a large mixing bowl, beat butter on medium-high speed for 30 seconds.
(3) Add sugar, cocoa powder, baking soda, and salt.  Beat until combined, scraping the sides of the bowl occasionally. 
(4) Beat in egg and peppermint extract until combined.
(5) Beat in the flour.
(6) Your dough should be at ball-rolling consistency at this point.  If it’s not, let it chill in the refrigerator for a while to firm up a little.
(7) Once easily handled, roll dough into 1-inch balls.
(8) Roll balls in sprinkles to coat and unwrap your Kisses if you haven't already.
(9) Place balls 2 inches apart on your lined cookie sheets, and, using your thumb, make an indentation in the center of each cookie.
(10) Bake for 7 to 8 minutes or until edges are firm.  Immediately press a chocolate kiss into each cookie’s center. 
(11) Transfer to a wire rack and let cool.
Ta-daaaaaaaaaaaaa!
Too pretty to eat....or not... ;)
Think my mom will forgive me if I put them in this cute polka dot box? Mmmm probably not, but it’s worth a try.
 


Comments

Gina
12/07/2011 7:49am

These look so pretty! I love the holiday sprinkles, where did you find them?

Reply
12/07/2011 7:57am

Hi Gina! Thank you, I actually found them at TJ Maxx! Gotta love that store :)

Reply
sandy
12/07/2011 8:34am

They are adorable. I cannot wait to taste them. You are doing a great job on this blog.

Reply
12/07/2011 2:40pm

Thank you mom! :) love you! Can't wait to see you for Christmas!

Reply
12/08/2011 1:46am

These are so cute! I love the red white and green mini balls (non perils?) the best. Love it

Reply
12/08/2011 10:01am

Thank you so much, Lindsey! I'm obsessed with sprinkles and died when I found these minis at the store! :)

Reply
12/09/2011 7:10pm

These thumbprint cookies are very festive! I love all the sprinkles, I don't think I've ever seen thumbprint cookies with sprinkles and I love it.

Reply
12/11/2011 9:00am

Erin--Thank you! I'm obsessed with sprinkles, as I'm sure most bakers are :) When I can, I use them in mass quantities...hehe

Reply



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