Ingredientes para Chocolate Peppermint Thumbprints
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Cómo preparar Chocolate Peppermint Thumbprints
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together 1 ½ cups all-purpose flour, ½ cup unsweetened cocoa powder, ½ teaspoon baking soda, ¼ teaspoon salt, and ½ cup powdered sugar.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and ¾ cup granulated sugar until light and fluffy.
- Beat in 1 large egg and 1 teaspoon vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Roll the dough into 1-inch balls. Roll each ball in extra granulated sugar to coat.
- Place the balls onto the prepared baking sheets, leaving 1 inch between each cookie.
- Bake for 5 minutes. Remove from oven and gently press a thumbprint into the center of each cookie to create an indentation.
- Return to the oven and bake for another 4 minutes, or until the edges are set.
- Remove from oven and let cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.
- Once cooled, fill each indentation with a mini peppermint candy kiss or a teaspoon of peppermint buttercream frosting. Let the cookies sit for a few hours to allow the candy to set.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
26g
Fat
17g
Carbs
3g
