Chocolate Peppermint Thumbprint Cookie Recipe

Chocolate Peppermint Thumbprints Sally's Baking …

WEBDec 3, 2019 · Instructions. Whisk the flour, cocoa powder, baking soda, and salt together in medium bowl. Set aside. In a large bowl using a …

1. Whisk the flour, cocoa powder, baking soda, and salt together in medium bowl. Set aside.
2. In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter, brown sugar, and 1/3 cup (67g) granulated sugar together on medium-high speed until smooth and creamy, about 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 to combine. Pour the dry ingredients into the wet ingredients, add the milk, and mix on low until combined. The cookie dough will be thick.
3. Roll balls of dough, a little less than 1 Tablespoon each (about 1 inch balls), and roll each into remaining 1/3 cup (67g) granulated sugar. Place dough balls onto a large lined baking sheet. Using your thumb or the end of a spatula (see post above), make an indent into each cookie. If you find that the balls are cracking when you make an indent, use your hands to push back together. (Some cracks are bound to happen as the cookies expand in the oven– see my photos. No worries there!)
4. Chill the shaped cookies for at least 2 hours in the refrigerator or 1 hour in the freezer (or up to 4 days in the refrigerator). Cover them if chilling for longer than 3 hours.

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Peppermint Chocolate Thumbprint Cookies Small …

WEBNov 28, 2020 · Using a mixer, cream the butter and both sugars until light and fluffy. Add the egg yolks one at a time and mix just until …

1. Preheat oven to 350 degrees. Cover baking sheets with parchment paper or silicone mats.
2. Cream butter and both sugars with mixer until light and fluffy. Turn mixer to low and add egg yolks one at a time and mix just until incorporated. Mix in vanilla extract.
3. Whisk together flour, baking cocoa, salt, baking powder and baking soda in a medium bowl. Add the dry mixture to butter mixture in 3 parts. Blend on low after each addition just until combined; scraping down the side of mixer bowl as needed. Remove bowl from mixer, cover and refrigerate for at least 3 hours up to overnight.
4. Butter hands and roll dough into a little less than 1 inch balls. Place on cookie sheet with 1-2 inches between cookies.

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Chocolate Thumbprint Cookies (Salted Caramel or …

WEBDec 18, 2019 · Make these chocolate thumbprint cookies with peppermint or caramel for the perfect holiday cookie! Recipe …

1. Line 2 baking sheets with parchment, and heat oven to 350°F. Set oven racks to upper-middle and lower-middle positions.
2. Melt the caramels and cream in the microwave set on high. Stir every 15 seconds until caramels have melted.
3. Melt the white chocolate in the microwave set at 50%. Stir every 15 seconds. White chocolate seizes easily, so melt the chocolate slowly and without it getting too hot.

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Best ChocolatePeppermint Thumbprint Cookies …

WEBSep 23, 2020 · Step 1 Sift the flour, cocoa powder, baking soda and salt into a large bowl; set aside. Step 2 In the bowl of a mixer fitted with the …

1. Sift the flour, cocoa powder, baking soda and salt into a large bowl; set aside.
2. In the bowl of a mixer fitted with the paddle attachment, cream the butter and sugar on medium-high speed until fluffy, about 3 minutes.
3. Add the egg and vanilla and mix until combined.
4. Reduce the speed to low and add the flour mixture in two batches, beating until just combined after each addition.

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