Chocolate Peppermint Thumbprint Cookies

These buttery and tender thumbprint cookies are filled with chocolate peppermint spread and rimmed with crushed peppermint candy. They are the perfect treat for winter baking and the holidays.

This post is sponsored by Amoretti. All opinions and ideas expressed are my own.

We are finally inching towards the end of a long year! Yay! Since it’s November, I can finally kick off the cookie baking season without feeling like I’m jumping the gun. What better to start with than thumbprint cookies

A beloved classic, thumbprint cookies can be filled with jam or any other deliciousness. I think the appeal of thumbprint cookies, besides their butteriness, tenderness, and melt-in-your-mouth attributes, is their versatility. Just change the filling to create a different flavor profile. 

Thumbprint cookies are always a favorite, especially around the holidays. The ones here are filled with a luxurious Chocolate Peppermint Cookie Spread from Amoretti. This stuff is amazing!! It’s smooth, creamy, chocolaty, and pepperminty. It comes ready to eat. (By the way, it’s so good straight from the jar, too!)

I previously partnered with Amoretti to make Pumpkin Blondies with Cheesecake Glaze, Pistachio-Filled Chocolate Pop Tarts, and Coconut Key Lime Mug Cakes. The quality of their product line has made me a fan. The majority are without artificial ingredients and preservatives. Amoretti is certified Kosher, and the products are made in the USA. There are so many reasons to love using their ingredients, not to mention they taste great!

If you would like to try Amoretti, use coupon code INGOODFLAVOR15, which is good for 15% off one purchase (valid through December 31, 2020).

Recipe highlights:

• Combine dry cookie ingredients in a small bowl. Set aside.
• Cream butter and sugar with an electric mixer for 2 minutes.
• Add egg yolk and vanilla. Blend well.
• Add flour mixture. Blend until the dough comes together. 
• Form into 1” balls. Place on parchment or silicone pad-lined baking sheet.
• Make an indentation in the center of each ball using your thumb.
• Bake in a preheated 350° F oven for 12-14 minutes. Cool slightly.

• Brush the top with agave nectar. Dip into crushed peppermint candy.
• Fill wells with chocolate peppermint cookie spread.
• Refer to the recipe card below for detailed instructions.

How to prevent the cookies from spreading:

As with typical thumbprint cookies, these are made with shortbread-style cookie dough. Because of the high amount of butter, they can spread easily. To help the cookies keep their shape and to minimize spreading, follow these tips:

• Start by measuring your ingredients correctly. Too much butter and not enough flour will cause spreading. Make sure to fluff the flour with a fork prior to measuring. Once measured, run a butter knife across the measuring cup to level off the flour. This recipe uses a small amount of baking soda. Too much baking powder will also cause spreading. Measure correctly to ensure lightness and lift without overspreading.
•  Chill the dough for at least an hour to firm up the butter. The fat molecules in the cold butter take longer to melt, causing the cookies to spread less.
• Do not grease the baking sheet. Greasing will promote spreading. Instead, line the baking sheet with parchment paper or a silicone pad.
• Do not place dough on a warm baking sheet. The warmth will cause it to spread. Allow baking sheets to cool to room temperature before reusing.

Can you roll the dough in crushed peppermint candy before baking?

No. The peppermint candy will not stand up to the heat and will melt. Instead, roll the dough in sprinkles, granulated sugar, or sugar crystals. They retain their structure while baking.

What is the role of the egg yolk?

Many thumbprint cookies are eggless, but I like to add an egg yolk. It provides richness and tenderness and acts as a binder.

What is the purpose of cornstarch?

Many bakers use the trick of adding cornstarch to flour. I love doing this with many of my baked goods. The cornstarch softens the protein in the flour, resulting in more tender cookies. A mere two teaspoons of cornstarch is all it takes to make a difference in this recipe.

How to store the cookies?

Store in a single layer in an airtight container lined with a paper towel at the bottom and over the top. I recommend taping the paper towel to the lid to prevent contact with the cookies, as the chocolate filling remains soft at room temperature. The filling firms up when refrigerated. These cookies can be stored for 3-4 days at room temp and up to a week in the refrigerator. Allow refrigerated cookies to come to room temperature before eating.

To freeze, place on a baking sheet in a single layer and freeze until the filling is firm. Transfer to a freezer bag or storage container. Keeps well for up to 2 months

These cookies are perfect for cookie swaps, Thanksgiving, Christmas, and New Year’s celebrations. They are delicious, fun, and festive! It’s a bit early, but if you have little kiddos, I happen to know for a fact that thumbprint cookies are one of Santa’s favorites. Just sayin’…

Recommended supplies:

(Affiliate links. The products I recommend are either what I use, are on my wish list, or come highly rated.)

• This is a pastry brush for brushing agave nectar onto cookies. The silicone brush is dishwasher-safe and heat-safe up to 450° F.
• Parchment paper is used to line the baking dish. This 12-inch-wide roll has a total area of 60 square feet.
• Baking sheet with a cooling rack—this is extra large and can fit all 24 cookies. Its corrugated surface allows for quick release and even baking.
• Electric Mixer—this Cuisinart model has 9 speeds and comes with a storage case.

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Chocolate Peppermint Thumbprint Cookies

Author: Thao | In Good Flavor Cooking Method:Baking Cuisine:American Courses:Snacks, Appetizers Recipe Keys: C Carbohydrate B Baking

Difficulty:BeginnerPrep time: 20 minutesCook time: 14 minutesTotal time: 34 minutesServings:24 Serving

Description

These buttery and tender thumbprint cookies are filled with chocolate peppermint spread and rimmed with crushed peppermint candy. They are the perfect treat for winter baking and the holidays.

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons cornstarch
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup butter
• 2/3 cup sugar
• 1 egg yolk
• 1 1/2 teaspoons vanilla extract
• 2 tablespoons agave nectar
• 3 tablespoons crushed peppermint candy sprinkles
• 2/3 cup Amoretti Chocolate Peppermint Cookie Spread 

Instructions

1. Preheat oven to 350° F.
2. Combine flour, cornstarch, salt, and baking powder in a bowl. Whisk to blend. Set aside.
3. Cream butter and sugar until light and fluffy with an electric mixer for 2 minutes on medium.
4. Add egg yolk and vanilla. Beat for 30 seconds to incorporate.
5. Add flour mixture, a third at a time. Beat just until the dough comes together. 
6. Form into 1” balls. Place on parchment or silicone pad-lined baking sheet.
7. Make an indentation in the center of each ball using your thumb.
8. Bake for 11-14 minutes or until the bottom edges become lightly golden. Remove from oven.
9. If the thumbprints have filled in, press into it with the back of a half-teaspoon measuring spoon while the cookies are hot. 
10. Transfer cookies to a cooling rack. Allow to cool to room temperature.
11. Brush the top with agave nectar. Dip into crushed peppermint sprinkles.
12. Working with half of the chocolate spread at a time, place it in a small microwaveable bowl. Microwave for 5-10 seconds to soften it. To make it easier, spoon and dollop it into the cookies. Stir.
13. Place 1 teaspoon of the spread into the center of each cookie. 
14. Microwave the cookie spread for 5 -10 seconds, as needed, to make it easy to work with. Continue filling all of the cookies with the spread.
15. Makes 24 cookies.

Notes

• Store cookies at room temperature or refrigerated in a single layer in an airtight container. The filling will remain soft at room temperature and firm up when chilled. They keep 3-4 days at room temperature and up to a week refrigerated. Allow the cookies to come to room temperature before eating.
• Line the storage container with a paper towel at the bottom and top. For the top, tape the paper towel to the bottom of the cover to prevent it from coming into contact and sticking to the cookies.
• Cookies can be frozen for up to 2 months. Place them on a baking sheet in a single layer in the freezer until frozen. Transfer them to a freezer bag or storage container (it does not need to be lined with paper towels).  

Keywords:Thumbprint Cookies, Chocolate, The Holidays, Peppermint Spread

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