White Chocolate Peppermint Thumbprint Cookies
These chocolate peppermint thumbprint cookies are soft, fudgy, and filled with creamy white chocolate! Each cookie has that rich, brownie-like texture with a minty flavor. Easy to make, freezer-friendly, and always a hit on cookie trays or as a holiday gift!
Equipment
Ingredients
- 1 cup Unsalted butter melted
- 1 cup Granulated sugar
- 2 whole Eggs room temperature
- 1 tbsp Vanilla extract
- 2 tsp Peppermint extract
- 2 1/4 cups All-purpose flour
- 1/2 tsp Baking soda
- 1/2 cup Unsweetened cocoa powder
- 1 tsp Kosher salt
- 10 oz. White chocolate chips
- 2 tsp Peppermint extract
- 1 tsp Coconut oil
- Crushed peppermint candy or sanding sugar for rolling, optional
Instructions
- In a large mixing bowl combine the melted butter, sugar, eggs, vanilla, and peppermint extract. Mix to combine.1 cup Unsalted butter, 1 cup Granulated sugar, 2 whole Eggs, 1 tbsp Vanilla extract, 2 tsp Peppermint extract
- To the wet ingredients add in the flour, baking soda, cocoa, and salt. Mix until evenly combined. Cover and chill dough for 45-60 minutes.2 1/4 cups All-purpose flour, 1/2 tsp Baking soda , 1/2 cup Unsweetened cocoa powder, 1 tsp Kosher salt
- Preheat oven to 350 degrees F and line baking sheets with parchment paper, set aside.
- Use a portion scoop or cookie scoop to scoop 1 oz. scoops of cookie dough, roll into a ball and place 2-3" apart on the prepared baking sheet. Use the back of a measuring spoon or your finger to create an indent in the center of each cookie. Repeat with all the dough. If desired, roll your cookie dough ball in crushed peppermint candies or sanding sugar before pressing and baking.Crushed peppermint candy or sanding sugar
- Bake for 7-9 minutes or until set. Cookies will still be a bit soft but will set up as they cool. Allow cool slightly on the baking sheet before transferring to a wire rack to cool completely. Repeat with remaining cookies. If needed, use the measuring spoon to indent the cookies again while still warm.
- In a microwave safe bowl combine white chocolate and coconut oil, microwave in 30-45 second intervals, stirring each time, until the chocolate is smooth. Mix in peppermint extract.10 oz. White chocolate chips, 2 tsp Peppermint extract , 1 tsp Coconut oil
- Fill each cookie with a dollop of the melted white chocolate and if desired, top with a sprinkle of the crushed peppermint candies. Let set and enjoy!
Notes
- Peppermint extract: don't skip this, it adds the perfect minty flavor!
- Rolling sugar: Coarse sugar gives the cookies sparkle and a light crunch, while fine sugar makes a smoother surface, both work or roll in peppermint candies!
- Perfect indent: Press gently with a teaspoon before baking and while the cookies are still warm to create the perfect indent for the chocolate.
- White chocolate: Stir in a small amount of coconut oil or shortening while melting for a smooth chocolate. If your chocolate hardens up, still in a bit more coconut oil or butter to help thin it back out.
- Make ahead: Bake the cookies a day in advance, then fill them once cooled. Cookies can also be stored in the freezer for several months.
Nutrition
Serving: 1cookieCalories: 199kcalCarbohydrates: 23gProtein: 2gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 21mgSodium: 122mgPotassium: 72mgFiber: 1gSugar: 14gVitamin A: 222IUVitamin C: 0.1mgCalcium: 28mgIron: 1mg