These Chocolate Peppermint Thumbprint Cookies are soft and chewy with a luscious chocolate ganache center and the perfect amount of candy cane sprinkled on top.
1/2cup unsalted butter, softened to room temperature8 Tbsp; 113g
1/2cuppacked light brown sugar100g
2/3cupgranulated sugar, divided into ⅓ cups135g
1large eggat room temperature
1teaspoonpure vanilla extract
For the ganache filling
¾cupchocolate chips150gr
1/2cupheavy cream120ml
1/4cupcrushed candy canes2 large candy canes
1/8teaspoonpeppermint extractoptional
Instructions
For the cookie dough:
Line a cookie sheet with parchment paper or a silicone mat and set aside.
In a medium bowl, whisk the flour, cocoa powder, baking soda, and salt. Set aside.
In the bowl of your stand mixer fitted with the paddle attachment or in a large bowl with a handheld mixer, beat butter, brown sugar, and ⅓ (67grams) granulated sugar on medium-high speed until smooth and creamy. Add the egg and the vanilla extract and beat until well combined. Scrape down the sides of the bowl frequently to combine evenly.
Add the dry ingredients and mix on low until combined. The dough will be thick. Do not overmix.
Roll the dough into 1-inch balls, about 1 tablespoon, and roll each into the remaining ⅓ cup (67 gr) of sugar and place on the lined cookie sheet.
Using your thumb, the back of a measuring teaspoon, or the cap of a bottle, make an indent in the center of each ball by gently pressing down. Don’t worry if the edge cracks a little.
Chill the shaped cookies for at least 2 hours in the refrigerator.
When ready to bake, preheat oven to 350°F (180°C). Remove cookies from the refrigerator and divide them into multiple trays lined with parchment paper or a silicone mat, spacing them about 2-3 inches apart.
Bake for 12-14 minutes or until the edges are just set. The cookies will be soft when removing them from the oven but will be set when they cool down. While they are still warm, if desired, repress the indentations if they have lost their shape during baking. Let cool slightly on the cookie sheet.
Allow them to cool on the sheet for 5-10 minutes before transferring to a wire rack to cool completely before filling with ganache.
For the ganache:
Place chocolate into a heat-proof bowl. In a small saucepan heat the cream on medium-low heat until it begins to gently simmer. Do not let it come to a boil.
Pour cream over chocolate and cover with a plate, letting it sit for 2 minutes. Slowly stir with a spatula until the chocolate melts and is completely combined with the cream. This mixture should be glossy and homogeneous. If you have some chunks of unmelted chocolate, heat in the microwave in 10-second increments until fully melted. Stir in the peppermint extract if using. Allow to cool for at least 10 minutes before spooning into cookies.
Spoon between ½ and 1 teaspoon of ganache into each indentation, until filled and sprinkle with crushed candy canes. The ganache will thicken and will be set to the touch after a few hours, but it will still be soft when you bite into the cookies.
Cookies can be kept at room temperature for 2 days in an airtight container, or the refrigerator for 10 days. If you live in a hot climate, I would recommend keeping them in the refrigerator to avoid ganache from spoiling.