Chocolate Thumbprint Cookies with Peppermint Filling
These rich chocolate cookies are a fun holiday twist on the classic thumbprint cookie. They’re rolled in seasonally colored sprinkles or sanding sugar and filled with a Peppermint Schnapps filling. They’re perfect for office holiday parties, neighborhood gatherings, or adults-only cookie exchanges!
Servings: 24 servings
Calories: 300kcal
Ingredients
- ½ cup unsalted butter softened
- 1 ¼ cup granulated sugar
- 2 tablespoons light corn syrup
- 2 large eggs room temperature
- 2 teaspoons vanilla extract
- 2 ounces unsweetened chocolate melted and cooled
- 1 ¾ cup all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon kosher salt
- red and green sanding sugar or sprinkles
Peppermint Filling
- 3 ½ cups powdered sugar
- ¼ cup unsalted butter softened
- ⅓ cup light corn syrup
- 1 tablespoon Peppermint Schnapps
- ½ teaspoon peppermint extract
Instructions
Chocolate Thumbprint Cookies
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter, granulated sugar, and corn syrup at medium speed until fluffy and light in color, 2 to 3 minutes, stopping to scrape sides of bowl. Add eggs and vanilla, beating until combined; scrape sides and bottom of bowl. Add melted chocolate, and beat until lighter in color and well combined, stopping to scrape sides and bottom of bowl.½ cup unsalted butter, 1 ¼ cup granulated sugar, 2 tablespoons light corn syrup, 2 large eggs, 2 teaspoons vanilla extract, 2 ounces unsweetened chocolate
- In a medium bowl, whisk together flour, cocoa, baking soda, baking powder, and salt. With mixer on low speed, gradually add flour mixture to butter mixture, beating just until combined after each addition and stopping to scrape sides of bowl. Loosely cover with plastic wrap, and refrigerate for 1 hour.1 ¾ cup all-purpose flour, ½ cup unsweetened cocoa powder, 1 teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon kosher salt
- Preheat oven to 350°F (180°C). Line 2 baking sheets with parchment paper.
- In a small bowl, place sanding sugar or sprinkles.
- Using a small spring-loaded cookie scoop, scoop dough, and roll into 1-inch balls. Roll in sanding sugar or sprinkles. Place 2 inches apart on prepared pans.red and green sanding sugar or sprinkles
- Bake until tops are slightly cracked, 8 to 10 minutes. Let cool on pans for 2 to 3 minutes. Using your thumb or the back of a teaspoon, gently make an indentation in center of cookies. Remove from pans, and let cool completely on wire racks.
Peppermint Filling
- In the bowl of a stand mixer fitted with the paddle attachment, beat all ingredients at low speed until mixture starts to come together; gradually increase mixer speed to medium, and beat until smooth, 1 to 2 minutes. Store in an airtight container until ready to use. (If not using right away, refrigerate in an airtight container until ready to use. Bring to room temperature before using.)3 ½ cups powdered sugar, ¼ cup unsalted butter, ⅓ cup light corn syrup, 1 tablespoon Peppermint Schnapps, ½ teaspoon peppermint extract
- Place Peppermint Filling in a pastry bag fitted with a medium round piping tip. (Alternatively, place Peppermint Filling in a resealable plastic bag, and cut a ¼-inch opening in corner of bag or simply use a spoon.) Pipe filling into center of each cooled cookie
Notes
- Filled cookies can be prepared several hours in advance. Store unfilled cookies in an airtight container for up to 4 days. Refrigerate filling in airtight container for up to 1 week. Bring to room temperature and give a good stir before using
- To make a kid-friendly or spirit-less version of this holiday treat, simply omit the Peppermint Schnapps then double the amount of peppermint extract called for in the recipe to 1 teaspoon
Nutrition
Calories: 300kcal
