This post is sponsored in conjunction with Christmas Cookies Week. I received product samples from sponsor companies to aid in the creation of the Christmas Cookies Week recipes. All opinions are mine alone.
On day 3 of #ChristmasCookiesWeek I thought it would be fun to make a holiday version of a cookie that most of us have eaten throughout our lives. Is there anything tastier than the thumbprint cookie? During the holidays, the Thumbprint Cookie is pretty much a staple around here. We make it every year, and I always try to make a new variation of this favorite just to keep it fun!
This thumbprint cookie fits perfectly into our Christmas tins. They are small enough to be considered a filler cookie, but I like to make simpler cookies the fillers, and let the other cookies kinda “hog the spotlight”! This tasty Chocolate Peppermint Thumbprint Cookie is a definite “cookie tin” hog! It has a great peppermint flavor, thanks to Adams Extract, and the chocolate dough is a natural taste sensation with the peppermint! Add the chunky peppermint, and you have a cookie very few people will turn down! Building your cookie tin, it’s important to use some universally liked flavors, such as the peppermint, or maybe gingerbread or egg nog. You want people to love your cookies!
Chocolate Peppermint Thumbprint Cookies
(Printable recipe at end of page)
1 cup Butter, softened
1 cup powdered Sugar
1 cup granulated Sugar
2 large Eggs
1 teaspoon Vegetable Oil
2 teaspoons Vanilla
5 1/4 cup Flour
1 teaspoon Cream of Tartar
1 teaspoon Baking Soda
1/4 teaspoon Salt
2-4 tablespoons Adams Peppermint Extract
10 oz. bag Peppermint Baking Chunks, chop small
1 10 oz. bag Candy Cane Kisses
1 12 oz bag SemiSweet Chocolate Chips
2 teaspoon Milk
4 -5 tablespoons Milk
1 3.5 oz. Candy Cane Bar
Beat the butter until it is fluffy. Add both sugars and beat until combined.
Add the eggs, oil, vanilla and 2 tablespoons of peppermint extract. Mix until blended.
Use another bowl and mix together the flour, cream of tartar, baking soda and salt. Add the flour mix to the wet mix. Blend until completely mixed. test the batter to see if you want to add more peppermint extract. If you do, add 1-2 more tablespoons. Stir in the chopped peppermint baking chunks.
In a double boiler, melt the bag of semisweet chips. Add the milk as they are melting. It will help the chocolate smooth out. Add the melted chocolate to the cookie batter and mix together. reserve a 1/8 cup for the drizzle when you serve them.
Start scooping the dough into a scoop, if available. You can also use a spoon. You want your dough balls to be very close in size. Place on a cookie sheet, leaving space like above.
To place an indentation in the middle of the cookie, I use a pestle. If you don’t have one available, use any rounded object, such as the end of a wooden spoon. Before placing the pestle in to the dough, spray a very small amount of oil on the top. The oil will prevent the pestle from sticking to your dough. I use a spray canola oil, and wipe off the excess with a paper towel. Bake for 9-11 minutes. It will be difficult to tell if the cookies are brown, just watch the clock for time. Remove cookie from oven and place on a cooling rack.
Immediately upon removing the cookies from the oven, place unwrapped candy cane kisses onto each cookie. Let cool.
Once cookies are on a serving tray, toss a few of the chunks around on the cookies, then drizzle the cookies with the reserved chocolate. If it is too thick, warm up a small amount of milk or cream in the microwave, and mix it into the chocolate a little at a time, until it has a drizzle consistancy. Serve and Enjoy!
A few notes: This cookie dough can be made ahead of time. After you have added the chocolate and mixed it in, divide the dough in half, wrap them in plastic and refrigerate. When you are ready to make the dough balls, mix the doughs together in a bowl. If the mix is a bit dry, add milk 1 tablespoon at a time, mixing after each addition. Then return to the recipe!
Don’t forget about all the other fun and tasty recipes from my blogging friends! You can find them below:
Have you entered the giveaway yet? There are some great prizes, so enter here for a chance to win!
Thank you for stopping by today! I think our cookie tin is coming along fabulously, don’t you?! Only 2 more cookies left! Stop by tomorrow for a very pretty and delicate Sugar Cookie Ornament!
Happy Baking!
1 cup Butter, softened
1 cup powdered Sugar
1 cup granulated Sugar
2 large Eggs
1 teaspoon Vegetable Oil
2 teaspoons Vanilla
5 1/4 cup Flour
1 teaspoon Cream of Tartar
1 teaspoon Baking Soda
1/4 teaspoon Salt
2-4 tablespoons Adams Peppermint Extract
10 oz. bag Peppermint Baking Chunks, chop small
1 10 oz. bag Candy Cane Kisses
1 12 oz bag SemiSweet Chocolate Chips
2 teaspoon Milk
4 -5 tablespoons Milk
1 3.5 oz. Candy Cane Bar
- Beat the butter until it is fluffy. Add both sugars and beat until combined.
- Add the eggs, oil, vanilla and 2 tablespoons of peppermint extract. Mix until blended.
- Use another bowl and mix together the flour, cream of tartar, baking soda and salt. Add the flour mix to the wet mix. Blend until completely mixed. test the batter to see if you want to add more peppermint extract. If you do, add 1-2 more tablespoons. Stir in the chopped peppermint baking chunks.
- In a double boiler, melt the bag of semisweet chips. Add the milk as they are melting. It will help the chocolate smooth out. Add the melted chocolate to the cookie batter and mix together. reserve a 1/8 cup for the drizzle when you serve them.
- Start scooping the dough into a scoop, if available. You can also use a spoon. You want your dough balls to be very close in size. Place on a cookie sheet, leaving space like above.
- To place an indentation in the middle of the cookie, I use a pestle. If you don’t have one available, use any rounded object, such as the end of a wooden spoon. Before placing the pestle in to the dough, spray a very small amount of oil on the top. The oil will prevent the pestle from sticking to your dough. I use a spray canola oil, and I wipe off the excess with a paper towel if I spray too much. Bake for 9-11 minutes. It will be difficult to tell if the cookies are brown, just watch the clock for time. Remove cookie from oven and place on a cooling rack.
- Immediately upon removing the cookies from the oven, place unwrapped candy cane kisses onto each cookie. Let cool.
- Once cookies are on a serving tray, toss a few of the chunks around on the cookies, then drizzle the cookies with the reserved chocolate. If it is too thick, warm up a small amount of milk or cream in the microwave, and mix it into the chocolate a little at a time, until it has a drizzle consistancy. Serve and Enjoy!
- A few notes: This cookie dough can be made ahead of time. After you have added the chocolate and mixed it in, divide the dough in half, wrap them in plastic and refrigerate. When you are ready to make the dough balls, mix the doughs together in a bowl. If the mix is a bit dry, add milk 1 tablespoon at a time, mixing after each addition. Then return to the recipe!
Disclaimer: Thank you #ChristmasCookiesWeek sponsors: Adams Extract, Sprinkle Pop, YumGoggle and Silpat for providing the prizes free of charge. The #ChristmasCookiesWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Four (4) winners will be selected at random from entries received. The prize packages will be fulfilled by and sent directly from the giveaway sponsors. #ChristmasCookiesWeek bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household are not eligible to enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #ChristmasCookiesWeek posts or entry.