Print

Decadent Chocolate Peppermint Thumbprint Cookies with Ganache Centers

chocolate peppermint thumbprint cookies - featured image
Print Recipe

These cookies combine rich chocolate dough with a creamy peppermint-infused ganache center, creating a festive and indulgent treat perfect for holidays or any time you want a special cookie.

Ingredients

Scale
  • 1 cup (225g) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon peppermint extract
  • 2 cups (250g) all-purpose flour
  • 1/3 cup (35g) unsweetened cocoa powder (preferably Dutch-processed)
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup (170g) semi-sweet or bittersweet chocolate chips
  • 1/2 cup (120ml) heavy cream
  • 1 teaspoon unsalted butter (optional)
  • 1/2 teaspoon peppermint extract (optional)
  • Crushed peppermint candies or candy canes (optional garnish)
  • Powdered sugar (optional garnish)

Instructions

  1. Prepare the ganache: Warm heavy cream in a small saucepan over low heat until just about to simmer (around 175°F/80°C). Pour over chocolate chips in a heatproof bowl and let sit for 2 minutes. Stir gently until smooth and glossy. Add butter and peppermint extract if using, stir to combine. Cover and refrigerate for at least 30 minutes to thicken.
  2. Make the cookie dough: In a large bowl, cream softened butter and sugar with an electric mixer on medium speed until pale and fluffy, about 3-4 minutes.
  3. Add egg, vanilla extract, and peppermint extract to the butter mixture and beat until fully incorporated.
  4. In a separate bowl, sift together flour, cocoa powder, baking powder, and salt. Gradually add dry ingredients to wet mixture, mixing on low speed until just combined. Avoid overmixing.
  5. Cover dough and chill in the refrigerator for at least 1 hour.
  6. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
  7. Portion dough into balls about 1 1/2 tablespoons (22g) each using a cookie scoop or tablespoon. Roll into smooth balls and place 2 inches apart on baking sheet.
  8. Press an indentation about 3/4 inch (2cm) deep into the center of each dough ball using thumb, melon baller, or back of a teaspoon.
  9. Bake cookies for 10-12 minutes until edges are set but centers still look slightly soft. Let cool on baking sheet for 5 minutes.
  10. Fill each indentation with a dollop of chilled ganache. If ganache is too firm, microwave for 10-15 seconds to soften before filling.
  11. Optionally sprinkle crushed peppermint candies over ganache.
  12. Transfer cookies to a wire rack and chill until ganache is set, about 30 minutes. Store in an airtight container at room temperature or refrigerate for longer freshness.

Notes

Chilling the dough is essential to prevent spreading and maintain the thumbprint shape. Heat cream slowly to avoid grainy ganache. Do not press thumbprint too deep to avoid cracking. Adjust peppermint extract carefully as it can be overpowering. Ganache firms up nicely in fridge, making cookies easy to pack or store.

Nutrition

Keywords: chocolate cookies, peppermint cookies, thumbprint cookies, ganache cookies, holiday cookies, easy cookie recipe, festive cookies

Find it online: https://sofiaspice.com/decadent-chocolate-peppermint-thumbprint-cookies-recipe-easy-homemade-ganache-treats/