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Hot Chocolate Peppermint Thumbprints Recipe

★★★★★

4.6 from 75 reviews
  • Author: Jack
  • Total Time: 30 minutes
  • Yield: Approximately 24 cookies 1x

Description

Delight in these festive Hot Chocolate Peppermint Thumbprint cookies, featuring a rich cocoa-infused dough filled with melted Ghirardelli chocolate, topped with crushed peppermint candies and mini marshmallow bits. Perfect for holiday gatherings or a cozy winter treat, these cookies combine classic chocolate and peppermint flavors with a soft, buttery texture.

Ingredients

Scale

Cookie Dough

  • 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

Filling and Topping

  • 10 oz bag Ghirardelli chocolate melting wafers
  • 10 pieces peppermint candies, crushed
  • 1/2 cup Jet-Puffed mini marshmallow bits

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
  2. Cream Butter and Sugar: In a stand mixer fitted with the paddle attachment, or using a hand mixer, cream together the softened butter and granulated sugar until light and fluffy. Then, mix in the cocoa powder and milk until well combined.
  3. Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, salt, baking powder, and baking soda to evenly distribute the leavening agents and salt.
  4. Mix Dough: Gradually add the dry ingredients to the butter mixture while mixing continuously. Blend everything well to form a smooth, cocoa-infused dough.
  5. Shape Cookies: Roll the dough into small balls about 1 inch in diameter and place them on the prepared baking sheet, spacing them evenly to allow for slight spreading.
  6. Create Thumbprints: Using your thumb, gently press down into the center of each dough ball to create an indentation for the filling.
  7. Bake Cookies: Bake in the preheated oven for 9 minutes, or until the cookies look dry on top and begin to crack slightly around the edges. Remove from oven and, while still warm, gently press the centers again with a small spoon to re-form the indentations. Allow the cookies to cool completely on the baking sheet.
  8. Melt Chocolate and Fill: Melt the Ghirardelli chocolate melting wafers as directed on the package. Spoon or pipe the melted chocolate into the thumbprint centers of each cookie.
  9. Add Toppings: Crush the peppermint candies with the flat side of a kitchen mallet. Sprinkle the crushed peppermint pieces over the melted chocolate, then top with mini marshmallow bits to add festive flavor and texture.
  10. Store Cookies: Once the fillings have set, store the cookies in an airtight container at room temperature to maintain freshness and softness.

Notes

  • You can substitute chocolate melting wafers with any good-quality chocolate chips if unavailable.
  • For an extra peppermint punch, add a drop of peppermint extract to the dough mixture.
  • Ensure butter is softened but not melted for optimal creaming texture.
  • Use parchment paper to prevent cookies from sticking and to make cleanup easier.
  • These cookies can be stored for up to one week in an airtight container.
  • Prep Time: 15 minutes
  • Cook Time: 9 minutes
  • Category: Dessert, Cookies
  • Method: Baking
  • Cuisine: American

Keywords: peppermint cookies, thumbprint cookies, hot chocolate cookies, holiday cookies, chocolate peppermint cookies, festive cookies, Ghirardelli chocolate, mini marshmallow cookies

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Find it online: https://eatwithjack.com/hot-chocolate-peppermint-thumbprints-recipe/