Chocolate Peppermint Thumbprints

READY IN: 19mins
SERVES: 48
YIELD: 48 cookies
UNITS: US

INGREDIENTS

Nutrition
  • 23
    cup unsweetened cocoa powder
  • 14
    teaspoon salt (fine salt)
  • 1
    cup butter (room temp)
  • 1
    cup sugar (xtra for rolling)
  • 1
    large egg (room temp)
  • 1
    tablespoon vanilla
  • 48
    peppermint candy Hershey chocolate kisses (red and white ones)
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DIRECTIONS

  • Preheat oven to 350 degrees.
  • In a med bowl, whisk dry ingredients together.
  • In a large bowl, beat butter and sugar until light and fluffy.
  • Add egg and vanilla to butter mixture.
  • Combine gradually flour mixture to butter mixture.
  • Roll dough in one inch balls, then roll in xtra sugar to coat (can use sanding sugar).
  • Place on parchment lined pans 1 inch apart.
  • Bake 5 minutes then remove from oven and make thumbprint (I used a melon baller) to make indention in center of each cookie.
  • Return to oven and bake 4 minutes exactly (they look raw, but don't worry :).
  • Remove pan from oven and place kiss on each cookie.
  • They need to sit for a few hours to set.
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