Peppermint Bark Chocolate Thumbprint Cookies
Delightful chocolate cookies topped with creamy chocolate filling and crushed peppermint, perfect for the holidays or any sweet craving.
Ingredients
For the cookie base
- 1 cup unsalted butter, softened for a soft and tender texture
- 1/2 cup granulated sugar balances the rich chocolate flavors
- 1/2 cup brown sugar, packed adds caramel depth and moisture
- 1 large egg binds the ingredients
- 1 tsp vanilla extract enhances flavor
- 1 3/4 cups all-purpose flour provides structure
- 1/2 cup unsweetened cocoa powder for deep chocolate flavor
- 1/2 tsp baking soda helps cookies rise
- 1/4 tsp salt enhances overall flavor
For the filling
- 1 cup semi-sweet chocolate chips for luscious chocolate filling
- 1 tsp coconut oil or vegetable oil adds shine to the filling
For the topping
- 1/3 cup crushed peppermint candies or candy canes adds a refreshing crunch
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
- Cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add the egg and vanilla extract to the mixture and blend until fully combined.
- In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt.
- Gradually mix the dry ingredients into the wet mixture until a soft dough forms.
- Roll the dough into 1-inch balls and place them on the prepared baking sheets.
- Make an indentation in the center of each ball using your thumb.
Baking
- Bake the cookies for 10-12 minutes until the edges are set and the centers are soft.
- In a microwave-safe bowl, melt the chocolate chips with the coconut oil until smooth.
- Spoon the melted chocolate into the center of each cookie.
- Sprinkle the crushed peppermint over the top of the chocolate.
- Allow the chocolate to set before serving.
Notes
For best results, ensure your butter is at room temperature and don’t rush the melting of chocolate.