If you’re a peppermint patty lover, you will adore these thumbprint cookies. There’s something about the combination of peppermint and dark chocolate that just feels like the holidays, and these thumbprint cookies lean all the way into that nostalgia. The base is a soft, black cocoa-rich cookie with just enough chew, but the real magic is the homemade peppermint patty filling nestled in the center. It’s creamy, cool and kind of like the inside of a York patty but richer. A quick drizzle of dark chocolate on top makes them look bakery-level without any extra fuss! These are the cookies you bring out when you want something classic but still a little extra. —Hetal Vasavada, San Francisco, California
Ingredients
- 1 cup (113g) unsalted butter, softened
- 1/2 cup (116g) packed light brown sugar
- 2-1/2 tablespoons (30g) sugar
- 5 tablespoons (28g) unsweetened black baking cocoa, sifted
- 1 tablespoon heavy whipping cream
- 2 teaspoons vanilla extract
- 1 teaspoon instant coffee granules
- 1 teaspoon cornstarch
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
- 1/4 teaspoon peppermint extract
- 3/4 cup (93g) all-purpose flour
- peppermint patty filling:
- 1 cup (113g) confectioners' sugar
- 1 teaspoon coconut oil, melted
- 2 teaspoons milk
- 2-1/2 teaspoons light corn syrup
- 1/4 teaspoon mint extract
- 1 pinch salt
- 1/4 cup (42g) dark chocolate, melted
Directions
- Preheat oven to 350°. Into large bowl, combine first 11 ingredients. Mix for 3 minutes, scraping the bowl halfway through. Gradually add flour and mix on low until just combined.
- Scoop dough by tablespoonfuls; roll each into a ball. Place on parchment-lined baking sheets. Press a deep indentation in center of each with the end of a wooden spoon handle. Freeze for 15 minutes.
- Bake until edges are set, 9-11 minutes. Immediately press the indentations down and slightly widen them while cookies are still warm. Cool completely on wire racks.
- Meanwhile, for the filling, in a small mixing bowl, combine confectioners' sugar, coconut oil, milk, corn syrup, mint extract and salt until mixture comes together into a smooth ball. Press 1/2 teaspoon of filling into the indentation of each cookie.
- Drizzle melted chocolate over cookies. If desired, top with sprinkles.
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