PEPPERMINT PRESENTS A PLEASING PUNCH TO MY PALATE! 😜
Updated: Feb 19, 2020
Chocolate Peppermint Thumbprints with Ganache filling!
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1 and 1/2 cups all-purpose flour
1/2 cup unsweetened natural cocoa powder
1/2 tsp. baking soda
1/4 tsp. salt
1/2 cup butter, room temp.
1/2 cup packed light brown sugar
1/3 cup granulated sugar
1 large egg, room temperature
1 tsp. pure vanilla extract
1/2 tsp. peppermint extract
1 1/2 tsp. milk
1/2 cup Granulated Sugar to roll dough in
For the Ganache Filling
one 4 ounce semi-sweet chocolate bar, finely chopped
1/2 cup heavy cream
1/8 tsp. peppermint extract
1/4 cup crushed peppermint candies
Whisk the flour, cocoa powder, baking soda, and salt together in medium bowl. Set aside.
In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter, brown sugar, and 1/3 cup granulated sugar together on medium to high speed until smooth approx. 2 minutes. Add the egg, vanilla extract, and peppermint extract and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed. Pour the dry ingredients into the wet ingredients and then add the milk, and mix on low until combined. The cookie dough will be thick.
Roll balls of dough (a little less than 1 Tbsp. each) and then roll each into remaining 1/3 cup granulated sugar. Place dough balls onto a large baking sheet lined with parchment paper. Using end of rounded utensil of some sort or you can use thumb make an indent into each cookie.
Chill the shaped cookies for at least 1 hour in the refrigerator.
Preheat oven to 350 degrees F.
Line a baking sheet with parchment paper. Remove chilled cookies from the refrigerator.
Bake for 12-14 minutes or until the edges are set. The cookies will still look and feel a little soft. Remove from the oven. The indents will have lost some shape or have puffed up, so use the end of a spatula to make an indent again into the warm cookies.
Allow cookies to cool on the baking sheets for at least 5 minutes, then transfer to a wire rack to cool completely before filling with ganache.
For the ganache
Place chocolate into a heat proof bowl. Heat the cream in a small saucepan until it begins to gently simmer. (Do not let it come to a boil) Pour over chocolate and let it sit for 2-3 mins. Stir until completely combined and chocolate has melted. Stir in the peppermint extract. Allow to cool for at least 10 minutes before spooning into cookies.
Spoon approx. 3/4 tsp. of ganache into each indentation in cookie. Sprinkle ganache with crushed candy canes. Ganache will thicken inside the cookies.