Chocolate Peppermint Thumbprint Cookies / #ChristmasCookies

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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:

#ChristmasCookiesWeek Wednesday Recipes 

• Andes Mint Chocolate Brownies by Hardly A Goddess
• Snickerdoodle Crinkle Cookies by Daily Dish Recipes
• Brownie Bites with Peppermint Buttercream by Grumpy's Honeybunch
• Brown Sugar Pecan Christmas Tree Cookies by Family Around The Table
• Chocolate Chip Vanilla Cookies by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Chocolate Peppermint Thumbprint Cookies by The Freshman Cook
• Cinnamon Roll No Bake Cookies by Kelly Lynn's Sweets and Treats
• Eggnog Macarons by The Redhead Baker
• Ginger Crinkle Cookies by Bear & Bug Eats
• Crispy Gingersnap Cookies by Everyday Eileen
• Holiday Cut-Out Sugar Cookies by Corn, Beans, Pigs & Kids
• Irish Shortbread Cookies by A Kitchen Hoor's Adventures
• Oatmeal Cranberry Walnut Cookies by Tip Garden
• Purely Peppermint Shortbread by Culinary Adventures with Camilla
• Turkish Baklava by House of Nash Eats
• Vegan Peppermint Bark Madeleines by The Baking Fairy
• Waffle Iron Cookies by Jolene's Recipe Journal

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!

Author: The Freshman Cook

Chocolate Peppermint Thumbprints

ingredients:

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

instructions:

1. Beat the butter until it is fluffy. Add both sugars and beat until combined.
2. Add the eggs, oil, vanilla and 2 tablespoons of peppermint extract. Mix until blended. 
3. 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. 
4. 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.
5. 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. 
6. 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.
7. Immediately upon removing the cookies from the oven, place unwrapped candy cane kisses onto each cookie. Let cool.
8. 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!
9. 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!

Created using The Recipes Generator

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.

Mint Chocolate Truffle Cookies

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There are so many fun activities during the holidays, but one of the ones I enjoy the most is a Christmas Cookie Swap! I took part in The Great Food Blogger Cookie Swap 2011 put on by Julie from the little kitchen and Lindsay from Love and Olive Oil.  I sent out 1 dozen cookies each to three different bloggers, and each of them sent me 1 dozen cookies each. Oh, how much fun! I received 3 different and delicious varieties of cookies that were all so good! Thank you Missy  and Kristina! Here is a short story about the recipe I made. Once upon a time, I was the chef for a gourmet restaurant up in the mountains, in a small town that is a college town with a football team. The restaurant was part of a hotel that would house the visiting team when there was a home game. During those weekends, the restaurant would provide all the meals for the team. Well, planning meals for a bunch of football players is not the easiest job. The menu isn't difficult, it's the portions. All of the players eat A LOT!! So planning was challenging. On one particular weekend, we served them these cookies. I don't think I have ever gotten the kind of response from anyone eating my food, that I got that day! They loved them. They insisted that I come to the banquet room to meet them, so they could thank me. They even made me promise that I would make the cookies again the next night ( and extras), and that when they came back to play again, that I would make these for them! So, I consider these cookies a winner, and that is why I sent these cookies as my cookie swap cookies. By the way, this recipe is not an old family favorite. It is from Kraft foods. I guess they do know what they are doing!! :)

Mint Chocolate Truffle Cookies

6 ounces Semi Sweet Baking Chocolate or Chips

3/4 cup Butter

1 cup Sugar

2 Eggs

1 3/4 cups Flour

1/2 teaspoon Baking Powder

1/3 cup chopped Candy Canes

I would tell you to preheat your oven to 350 degrees.

But, once the mix is mixed, it needs to sit in the fridge

for at least 2 hours, or even overnight. So, don't turn

the oven on yet!

 Over medium low heat, melt the chocolate and the

butter in a pan on the stove.

Stir until the chocolate is completely melted.

Take off the heat. Stir in the sugar.

Pour the mix into a bowl for easier mixing.

Add the eggs, one at a time, mixing thoroughly

after each one.

Add the flour and baking powder. Mix well. 

Your dough will be very soft.

Cover the dough with plastic and refrigerate for at least

2 hours, and overnight if you like.

 While your dough is in the fridge, crush the candy canes.

Crack about 10 candy canes into smaller pieces,

then place the pieces in a plastic zip lock bag.

Take a hammer and start hitting the candy canes to 

crack them. You may want to do this outside. I placed

mine on a cutting board, and hit it gently.

Now, preheat your oven to 350 degrees. Scoop the dough

with a small 1" scoop or use teaspoons.

Roll the dough into 1" balls and place on your baking sheet.

Bake for 10 minutes. These cookies don't always look done

when they are done. But 10 minutes is good. Any longer,

and they get too hard.

Remove the cookies from the oven.

Sprinkle the chopped candy canes onto the cookies.

You can press a little bit when you put them on.

These cookies can be made ahead of time, and

frozen for 1 month. Isn't that great?!

Enjoy!

Interested in joining the

Great Food Blogger Cookie Swap 

next year?

 Click for further info.
 
Thanks for joining me!