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
Widget by spoonacular.com

 

Suggested for you

Latin Chicken and Rice Pot
Pumpkin French Toast
Salisbury Steaks With Gravy
Parmesan Zucchini and Corn
Vietnamese Banh Mi Sandwich
Spinach Almond Crostini
Seasoned Green Beans
Creamed spinach grilled cheese sandwich
Three Cheese and Chicken Stuffed Shells
Chocolate Raspberry Cupcakes
Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

Popular Recipes
Curry coconut fish parcels

BBC Good Food

Eat for Eight Bucks: Broiled Hanger Steak

Serious Eats

Herb-Lovers Lemony Orzo Salad

Gimme Some Oven

Sour Milk Spice Cake

Allrecipes

Moroccan Roasted Chicken

Epicurious