Triple Chocolate Peppermint Thumbprint Cookies

You can never have too many hor d'oeuvre recipes, so give Triple Chocolate Peppermint Thumbprint Cookies a try. This recipe serves 36 and costs 15 cents per serving. One portion of this dish contains roughly 1g of protein, 6g of fat, and a total of 112 calories. Christmas will be even more special with this recipe. This recipe from Life as a Strawberry requires salt, candy canes, sugar, and egg. From preparation to the plate, this recipe takes approximately 2 hours and 30 minutes. 18 people were glad they tried this recipe. All things considered, we decided this recipe deserves a spoonacular score of 5%. This score is very bad (but still fixable). Try Chocolate-Peppermint Thumbprint Cookies, Triple Chocolate Peppermint Cookies, and Triple Chocolate Cookies with Peppermint Frosting for similar recipes.

Servings: 36

Preparation duration: 30 minutes

Cooking duration: 120 minutes

 

Ingredients:

1/2 cup butter, room temperature

2 large candy canes, crushed

1/2 cup dark chocolate chips (or dark chocolate bar, broken into chunks)

1/3 cup dutch process cocoa

1 egg

1 cup all-purpose flour

1 cup powdered sugar

1/2 tsp. salt

1 cup semi-sweet chocolate chips

2/3 cup sugar

1 tsp. vanilla

Equipment:

stand mixer

bowl

plastic wrap

baking sheet

double boiler

microwave

wire rack

oven

ziploc bags

pastry bag

Cooking instruction summary:

In a stand mixer (or by hand in a large bowl) cream together butter, sugar, egg, and vanilla. Add flour, cocoa, and salt to butter and mix until just combined. Cover dough with plastic wrap and chill for 30 minutes to an hour.When dough has chilled, shape it into 1 inch balls. I like to use a small cookie scoop to make sure they're all evenly sized. Roll each ball in powdered sugar until it's lightly coated. Place 1 inch apart on a lightly greased or parchment-lined cookie sheet.Lightly press down on each cookie with your thumb to make an indent. Bake cookies at 350 for 9 minutes. Remove cookies from oven and let cool on a wire rack until they're cool to the touch, about 30 minutes. If the indents in the cookies puff up in the oven, gently push them back down with the back of a spoon. Melt semi sweet chocolate in a double boiler (or in the microwave, just be careful to stir frequently so chocolate doesn't burn) until it's smooth. Spoon a dollop of semi-sweet chocolate into the center of each cookie.Sprinkle a few pieces of crushed candy cane on top of the chocolate cookie centers while the chocolate is still warm. Let chocolate set for 30 minutes to an hour. Melt dark chocolate over a double boiler (or in the microwave) until smooth. Place melted dark chocolate in a pastry bag with a small tip. (You could also put it in a plastic bag and snip a small piece of the corner off). Pipe dark chocolate over cookies in a zig-zag motion. Let set until chocolate has cooled and serve! Store cookies in an airtight container on the counter for up to a week.

 

Step by step:


1. In a stand mixer (or by hand in a large bowl) cream together butter, sugar, egg, and vanilla.

2. Add flour, cocoa, and salt to butter and mix until just combined. Cover dough with plastic wrap and chill for 30 minutes to an hour.When dough has chilled, shape it into 1 inch balls. I like to use a small cookie scoop to make sure they're all evenly sized.

3. Roll each ball in powdered sugar until it's lightly coated.

4. Place 1 inch apart on a lightly greased or parchment-lined cookie sheet.Lightly press down on each cookie with your thumb to make an indent.

5. Bake cookies at 350 for 9 minutes.

6. Remove cookies from oven and let cool on a wire rack until they're cool to the touch, about 30 minutes. If the indents in the cookies puff up in the oven, gently push them back down with the back of a spoon. Melt semi sweet chocolate in a double boiler (or in the microwave, just be careful to stir frequently so chocolate doesn't burn) until it's smooth. Spoon a dollop of semi-sweet chocolate into the center of each cookie.Sprinkle a few pieces of crushed candy cane on top of the chocolate cookie centers while the chocolate is still warm.

7. Let chocolate set for 30 minutes to an hour. Melt dark chocolate over a double boiler (or in the microwave) until smooth.

8. Place melted dark chocolate in a pastry bag with a small tip. (You could also put it in a plastic bag and snip a small piece of the corner off). Pipe dark chocolate over cookies in a zig-zag motion.

9. Let set until chocolate has cooled and serve! Store cookies in an airtight container on the counter for up to a week.


Nutrition Information:

Quickview
111k Calories
1g Protein
5g Total Fat
14g Carbs
0% Health Score
Limit These
Calories
111k
6%

Fat
5g
8%

  Saturated Fat
3g
22%

Carbohydrates
14g
5%

  Sugar
10g
11%

Cholesterol
11mg
4%

Sodium
60mg
3%

Caffeine
6mg
2%

Get Enough Of These
Protein
1g
2%

Manganese
0.13mg
6%

Copper
0.1mg
5%

Magnesium
14mg
4%

Iron
0.65mg
4%

Fiber
0.85g
3%

Selenium
2µg
3%

Phosphorus
28mg
3%

Vitamin B1
0.03mg
2%

Zinc
0.32mg
2%

Vitamin B2
0.03mg
2%

Folate
7µg
2%

Potassium
62mg
2%

Vitamin A
88IU
2%

Vitamin B3
0.29mg
1%

Calcium
13mg
1%

Vitamin E
0.16mg
1%

covered percent of daily need
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Food Trivia

The weight of a Babybel is 21 grammes.

Food Joke

On the last day of kindergarten, the children brought presents for their teacher. The florist's son gave her a box. She hook it, held it up, and said, "I bet I know what it is. Is it flowers?" "That's right!" said the boy. Then the candy store owner's son gave her his package. She shook it, held it up, and said, "I bet I know what it is. Is it a box of candy?" "That's right!" said the boy. Next the liquor store owner's son handed her his box. She shook it, held it up, and noticed that it was leaking. She touched a drop with her finger and tasted it. "I bet I know what it is. Is it wine?" "No," said the boy. She touched another drop to her tongue. "Is it Champagne?" "No," said the boy. "I give up. What is it?" The boy grinned. "A puppy!"

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