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Chocolate Peppermint Thumbprint Cookies

Christmas chocolate thumbprint cookies topped with Hershey's candy cane kisses to give these cookies the perfect peppermint touch.
Prep Time 15 mins
Cook Time 10 mins
Chill Dough 3 hrs
Total Time 3 hrs 25 mins
Course American, Cookies, Dessert
Cuisine American
Servings 40 cookies

Ingredients
  

  • 1 cup unsalted buter
  • ½ cup sugar
  • ¼ cup light brown sugar
  • cups flour
  • ¼ cup unsweetened baking cocoa I used Hershey's brand
  • 1 bag Hershey Kisses (candy cane flavor)
  • 1 teaspoon Vanilla Extract
  • 2 egg yolks
  • ¼ teaspoon salt
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda

Instructions
 

  • Preheat oven to 350 degrees. Cover baking sheets with parchment paper.
  • Cream butter and both sugars with mixer until light and fluffy. Turn mixer on low and add egg yolks (one at a time). Only mix until the egg is just mixed with the dough.
  • Mix in vanilla extract.
  • In a separate bow, whisk together flour, baking cocoa, salt, baking powder and baking soda.
  • Add the dry mixture to wet mixture slowly and in parts. Blend on low after each addition until just combined.
  • Cover and refrigerate the dough for at least 3 hours up to overnight.
  • Roll dough into 1 inch balls. Place on cookie sheet with 1-2 inches between cookies.
  • Bake for 7-8 minutes. Cool for about 3 minutes . Press 1 kiss into the top of each cookie. Carefully move cookie to cooling racks (be careful not to touch the kiss)

Notes

*Make sure you freeze your kisses for about 2 hours before using. That way they wont immediately melt when topped to the cookie.
*Freezing your dough will yield better results overall.
Keyword candy cane, chocolate, Christmas, cookies, festive, Hershey kiss, Holiday, peppermint