Peppermint Fudge Thumbprint Cookies Recipes

PEPPERMINT-FUDGE COOKIE STICKS

Steps:

• Heat oven to 375°F. In large bowl, mix cookie mix, softened butter, water and egg with spoon until dough forms. Divide dough in half; place on ungreased large cookie sheet. Press each into 14x2 1/2-inch rectangle. (If dough is sticky, use floured fingers.)
• Bake 12 to 14 minutes or until edges and center are set. Cool 1 minute; cut crosswise into 1-inch wide slices with sharp knife, cleaning knife blade, as needed. Cool 5 minutes on cookie sheet. Move slices from cookie sheet to cooling rack. Cool completely, about 30 minutes.
• In small microwavable bowl, microwave chocolate chips and shortening uncovered on High 30 seconds. Stir; continue to microwave in 15-second increments until mixture can be stirred smooth.
• Working with one cookie slice at a time, hold center of cookie stick and carefully dip one end at an angle into melted chocolate; slide bottom of slice on edge of bowl to remove excess. Place on waxed paper. Sprinkle with crushed candies. Repeat with remaining cookie slices. If chocolate has cooled too much, reheat. Let stand about 4 hours or until chocolate is set. Store covered in airtight container in single layer.

CHOCOLATE-PEPPERMINT THUMBPRINT COOKIES

Steps:

• Sift the flour, cocoa powder, baking soda and salt into a large bowl; set aside.
• In the bowl of a mixer fitted with the paddle attachment, cream the butter and sugar on medium-high speed until fluffy, about 3 minutes. Add the egg and vanilla and mix until combined.
• Reduce the speed to low and add the flour mixture in two batches, beating until just combined after each addition. Mix in the chocolate chips.
• Line 2 baking sheets with parchment paper. Scoop rounded tablespoonfuls of dough and roll into smooth round balls. Place 2 inches apart on the prepared baking sheets. Refrigerate until firm, at least 1 hour or overnight.
• Preheat the oven to 350 ̊. Bake the cookies until just set, 9 to 11 minutes. (Don't overbake!) Let cool slightly, then press the handle of a wooden spoon into the center of each cookie to make a small indentation. Remove the cookies to a rack to cool completely.
• Meanwhile, melt the milk chocolate in the microwave in 30-second intervals, stirring. Spoon about 1/2 teaspoon melted chocolate into the center of each cookie and top with crushed peppermints. Let set.

PEPPERMINT-FUDGE THUMBPRINT COOKIES

Steps:

• Heat oven to 350°F. In large bowl, beat sugar, butter, vanilla and egg with electric mixer on medium speed, or mix with spoon, until well blended. Stir in flour, cocoa and salt until dough forms.
• Shape dough by rounded teaspoonfuls into 1-inch balls. On ungreased cookie sheets, place balls about 2 inches apart. Press thumb or end of wooden spoon into center of each cookie, but do not press all the way to the cookie sheet.
• Bake 7 to 11 minutes or until edges are firm. If necessary, quickly remake indentations with end of wooden spoon. Immediately remove from cookie sheets to cooling racks. Cool completely, about 30 minutes.
• Meanwhile, in 1-quart saucepan, heat whipping cream over medium heat, stirring occasionally, until steaming. Remove from heat; stir in chocolate chips until melted. Cool about 10 minutes or until thickened.
• Spoon rounded 1/2 teaspoon filling into indentation in each cookie. Top with decors.

CHOCOLATE PEPPERMINT THUMBPRINTS

Steps:

• Whisk the flour, cocoa powder, baking soda, and salt together in medium bowl. Set aside.
• In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter, brown sugar, and 1/3 cup (67g) granulated sugar together on medium-high speed until smooth and creamy, about 2 minutes. Add the egg, vanilla extract, and peppermint extract and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine. Pour the dry ingredients into the wet ingredients, add the milk, and mix on low until combined. The cookie dough will be thick.
• Roll balls of dough, a little less than 1 Tablespoon each (about 1 inch balls), and roll each into remaining 1/3 cup (67g) granulated sugar. Place dough balls onto a large lined baking sheet. Using your thumb or the end of a spatula (see post above), make an indent into each cookie. If you find that the balls are cracking when you make an indent, use your hands to push back together. (Some cracks are bound to happen as the cookies expand in the oven- see my photos. No worries there!)
• Chill the shaped cookies for at least 2 hours in the refrigerator or 1 hour in the freezer (or up to 4 days in the refrigerator). Cover them if chilling for longer than 3 hours.
• Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper or a silicone baking mat. Remove chilled and shaped cookies from the refrigerator. Divide between both baking sheets, spacing the cookies about 2-3 inches apart. This recipe yields about 30 cookies, so you'll have a 3rd batch with only a few cookies on the sheet.
• Bake for 12-14 minutes or until the edges are set. The cookies will still look and feel a little soft. Remove from the oven. The indents will have lost some shape or have puffed up, so use the end of a spatula to make an indent again into the warm cookies.
• Allow cookies to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely before filling with ganache.
• Place chocolate into a heat-proof bowl. Heat the cream in a small saucepan until it begins to gently simmer. (Do not let it come to a rapid boil- that's too hot!) Pour over chocolate and let it sit for 2-3 minutes to gently soften the chocolate. Slowly stir until completely combined and chocolate has melted. Stir in the peppermint extract. Taste and add another drop if desired. (It's potent so don't go overboard!) Allow to cool for at least 10 minutes before spooning into cookies.
• Spoon 1/2 - 1 teaspoon of ganache into each indentation. I fit about 3/4 teaspoon into each. Sprinkle ganache with crushed candy canes. Ganache will thicken inside the cookies and set on the tops after a few hours, but will still be creamy when you bite into the cookies.
• Cookies stay fresh covered at room temperature for up to 3 days or in the refrigerator for up to 1 week.

PEPPERMINT SWIRL FUDGE

Steps:

• Line a 9-in. square pan with foil and grease the foil with butter; set aside., In a small saucepan, melt chips; stir until smooth. Remove from the heat. Stir in frosting and extract. Spread into prepared pan. Randomly place drops of food coloring over fudge; cut through fudge with a knife to swirl. Sprinkle with candies. Refrigerate for 1 hour or until set., Using foil, lift fudge out of pan. Gently peel off foil; cut fudge into 1-in. squares. Store in an airtight container.

CHOCOLATE PEPPERMINT THUMBPRINT COOKIES

Steps:

• Preheat the oven to 350 F and prepare two baking sheets with parchment paper.
• Place the vegan butter and powdered sugar into the bowl of a stand alone mixer or a large mixing bowl if using a handheld mixer. Beat the butter and powdered sugar together until well combined, about 1-2 minutes. Add in the vanilla extract and mix until combined. Mix in the flour and sea salt until a dough forms.
• Seaparte the dough into 14 evenly sized balls and place them on the baking sheets about 1 -2 inches apart. They won't spread. Use the back of a teaspoon sized measuring spoon to press the balls down and make an indent in the center. Bake the cookies for 12-14 minutes. Let them cool on the baking sheet for 10 minutes before transferring to a cooling rack to continue cooling.
• Once cooled, melt the chocolate and coconut oil in a heat proof bowl over a small pot of simmering water. Stir the chocolate every so often until completely melted and then remove it from the heat.
• Fill the cavities of the cookies with chocolate. Let them cool at room temperature for 10-15 mintues before topping with peppermint candies to ensure the candies won't sink into the chocolate.
• Allow the chocolate to continue to cool at room temperature until solid, about 1 hour.