Name: Hot Chocolate Peppermint Thumbprints Recipe
Prep time: 15 min
Cook time: 9 min
Total time: 30 min
Cuisine: American
Ingredients: 1 cup (2 sticks) unsalted butter, softened; 3/4 cup granulated sugar; 1/3 cup cocoa powder; 3 tablespoons milk; 2 cups all-purpose flour; 1/2 teaspoon salt; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 10 oz bag Ghirardelli chocolate melting wafers; 10 pieces peppermint candies, crushed; 1/2 cup Jet-Puffed mini marshmallow bits

Ingredients

1 cup (2 sticks) unsalted butter, softened

3/4 cup granulated sugar

1/3 cup cocoa powder

3 tablespoons milk

2 cups all-purpose flour

1/2 teaspoon salt

1 teaspoon baking powder

1/2 teaspoon baking soda

10 oz bag Ghirardelli chocolate melting wafers

10 peppermint candies, crushed

1/2 cup Jet-Puffed mini marshmallow bits

Instructions

Step 1: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

Step 2: In the bowl of a stand mixer fitted with the paddle attachment, cream together the softened butter and granulated sugar until light and fluffy. You can also use a hand mixer for this step. Mix in the cocoa powder and milk until well combined.

Step 3: In a separate medium bowl, whisk together the flour, salt, baking powder, and baking soda.

Step 4: Gradually add the dry ingredients to the wet mixture, mixing until well incorporated and a dough forms.

Step 5: Roll the dough into small balls about 1 inch in diameter and place them evenly spaced on the prepared baking sheet.

Step 6: Press your thumb gently into the center of each ball to create an indentation for the filling.

Step 7: Bake for 9 minutes, or until the cookies look set and begin to crack slightly on top. Remove the cookies from the oven and gently press down the centers again with a small spoon while they are still warm. Allow the cookies to cool completely on the baking sheet.

Step 8: Melt the Ghirardelli chocolate wafers according to the package instructions. Spoon or pipe the melted chocolate into the thumbprint centers. Sprinkle the crushed peppermint candies and mini marshmallow bits over the chocolate before it sets.

Step 9: Let the chocolate set completely before serving or storing.

Tips & Variations

For a stronger peppermint flavor, add a drop of peppermint extract to the dough or melted chocolate.

Substitute crushed candy canes for the peppermint candies if preferred.

Use white chocolate melting wafers for a different look and a sweeter taste.

Ensure the cookies cool completely before filling to prevent the chocolate from melting too much.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough and refrigerate it for up to 24 hours before baking. Let it come to room temperature for about 15 minutes before shaping into balls.

What can I use if I don’t have cocoa powder?

If you don’t have cocoa powder, you can substitute it with melted unsweetened chocolate, using about 3 ounces melted for this recipe. Reduce the butter slightly to compensate for the added fat in chocolate.