These Hot Cocoa Thumbprint Cookies are chewy, rich, and full of sweet chocolate and peppermint flavors. You can't go wrong with these tasty snacks.
Course Dessert
Cuisine American
Prep Time 20 minutesminutes
Cook Time 9 minutesminutes
Total Time 29 minutesminutes
Servings 30Cookies
Calories 132kcal
Equipment
Measuring Cups and Spoons
baking sheet
parchment paper
Stand or hand mixer
Wire rack
Microwaveable Bowl
Mallet
Ingredients
1cupunsalted butter softened
¾cupgranulated sugar
⅓cupcocoa powder
3tablespoonsmilk
2cupsflour
½teaspoonsalt
1teaspoonbaking powder
½teaspoonbaking soda
10ozbag Ghirardelli's chocolate melting wafers
10piecespeppermint candies; crushed
½cupjet puffed mini marshmallow bits
Instructions
Preheat oven to 350 degrees F and place parchment paper on a baking sheet.
In the bowl of a stand mixer with paddle attachment, cream together butter and sugar. You can use a hand mixer as well. Mix in cocoa powder and milk.
In a medium bowl, whisk together flour, salt, baking powder, and baking soda.
Add dry ingredients slowly while mixing. Mix well.
Roll dough into small balls (about 1" wide) and place on prepared baking sheet.
Use your thumb to press down in the center of the balls.
Bake for 9 minutes until cookies look dry and start to crack a bit around the top. Gently press down the centers again with a small spoon. Allow to cool.
Melt the Ghirardelli's chocolate wafers as listed on the package. Fill the thumbprint centers with the chocolate. Crush the peppermints with the flat side of a kitchen mallet and sprinkle on top. Add some marshmallow bits.
Notes
Store in an airtight container.Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.