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Chocolate Peppermint Thumbprint Cookies

Chocolate peppermint thumbprint cookies pair tender cocoa cookies with a smooth semisweet chocolate and peppermint filling. Chill the shaped cookies before baking, then finish each indentation with crushed peppermint candy.
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Prep Time 20 minutes
Cook Time 12 minutes
Chilling, resting, and setting 1 hour 33 minutes
Total Time 2 hours 5 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 165
Ingredients Equipment Method Notes

Ingredients
  

For the cookies
  • 1 cup unsalted butter softened
  • 0.67 cup granulated sugar
  • 1 egg yolk large
  • 1 tsp vanilla extract
  • 1.5 cup all-purpose flour
  • 0.5 cup unsweetened cocoa powder
  • 0.25 tsp salt
For the peppermint filling
  • 4 oz semisweet chocolate finely chopped
  • 0.33 cup heavy cream
  • 0.25 tsp peppermint extract
  • 2 tbsp peppermint candy finely crushed

Equipment

  • 1 electric mixer
  • 2 large baking sheet

Method
 

Make the cookies
  1. Beat the butter and sugar in a large bowl with an electric mixer on medium speed until creamy, about 2 minutes.
  2. Beat in the egg yolk and vanilla until combined, then mix in the flour, cocoa powder, and salt just until a soft dough forms.
  3. Line two large baking sheets with parchment paper.
  4. Roll the dough into 24 balls about 1 inch wide, and place them 2 inches apart.
  5. Press a deep indentation into each ball with your thumb or the back of a teaspoon.
  6. Refrigerate the shaped cookies on the baking sheets for 30 minutes.
  7. Heat the oven to 350°F.
  8. Bake both sheets for 10–12 minutes, switching their rack positions and rotating them front to back halfway through, until the cookies look set.
  9. Gently press the indentations again if they have puffed up.
  10. Cool the cookies on the sheets for 10 minutes.
  11. Transfer the cookies to a rack to cool completely.
Make the peppermint filling
  1. Put the chopped chocolate in a heatproof bowl.
  2. Heat the cream in a small saucepan over medium heat until steaming and just beginning to simmer.
  3. Pour the cream over the chocolate and let stand for 3 minutes.
  4. Stir the chocolate mixture until smooth.
  5. Stir in the peppermint extract.
  6. Spoon the filling into the cooled cookie indentations.
  7. Sprinkle with crushed peppermint candy while the filling is still soft.
  8. Let the filling set at room temperature for about 1 hour before serving.

Notes

For neat indentations, press them again gently after baking if they puff up. Store in an airtight container in the refrigerator for up to 5 days; freeze yes, in a sealed container. For a dairy-free version, use dairy-free butter, cream, and semisweet chocolate.